• 2 eggs
  • 3/4 cup all purpose unbleached flour
  • 1 1/4 cup milk (I used 2 %)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon sea salt
  • Extra butter or oil to coat frying pan


  • STEP 1
    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!
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    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.
  • STEP 5
    For folded presentation, fold crepe in half and the half again. Coat pan with butter or oil before cooking each crepe.

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