European breakfast crepes

I place all ingredients in a blender and blend until smooth (time will vary with blenders-I use a Vitamix) This makes for a silky smooth batter, easy to pour into the frying pan from the blending canister and quick clean up!

Heat your pan of choice, my prefered heat on my stove is just under medium heat. Add a bit of butter or oil and pick the pan up to swirl and coat the entire pan and slightly up the side of the pan for easy flipping. I use butter and it will slightly smoke before I pick the pan up to swirl and coat. This to me is perfect.

Pour the batter into your pan to almost cover the bottom and then pick the pan up to swirl the batter to make a perfect circle out to all edges of the pan. You do not want the batter too thick in the pan for a crepe.

Cook until the edges are slightly golden and the center is set, the underside of the crepe should have golden areas. Flip and cook until golden on the underside.

For folded presentation, fold crepe in half and the half again. Coat pan with butter or oil before cooking each crepe.