Crepes

🥘 Ingredients

• large eggs 2
• whole milk 280 ml
• flour 140 g
• melted butter 15 ml
• pinch salt
• sugar 8 g

1. 1

   Combine large eggs , whole milk , flour , melted butter , pinch salt , and sugar (if using) in a blender .
2. 2

   Start blender on low speed and increase to high. Blend until smooth, about 10 seconds . Add herbs (if using, such as such as parsley, tarragon, chervil, or chives) and pulse to combine.
3. 3

   Heat a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess.
4. 4

   Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.
5. 5

   Let cook until top looks dry, about 20 seconds . Using a thin metal or nylon spatula , lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter.
6. 6

   Fill crepes as desired (such as with butter, sugar, and lemon juice; with butter and jam; with ham, cheese, and eggs; or with spinach and feta) and serve.
7. 7

   Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.