My mom’s best crepe recipe!
- 1/2 cup flour
- 1/4 tsp salt
- 1 cup milk
- 3 eggs
- 2 Tb butter
Melt butter. Add milk, salt, flour. Beat well. Add eggs and beat. Letting the mixture sit may help with flour absorption and lumps.
Heat small skillet (nonstick or cast iron recommended). Lightly butter. Spoon about 3 Tb of batter into the skillet and spread evenly. Cook until nicely browned. You may want to flip each crepe to cook on the other side as well, but it isn’t necessary.
Crepes can be stacked until ready to fill. If you have trouble with sticking, separate with wax paper.