- 6 large eggs
- 2 cups whole milk
- 1 cup all-purpose flour
- a pinch of salt
- Using a blender, add all ingredients and blend till smooth. Refrigerate over night.
- Over medium high heat, pre-heat a 8-10″ non-stick saute pan.
- Pour about 6 ounces of batter to pan and swirl till bottom is evenly coated. When you see the edges of crepe pull away from pan, ease a spatula underneath and flip. The second side will cook within a few seconds. Transfer to a plate.
- Continue until you’ve used up all the batter. Spread desired filling over surface of crepe and roll up. This is your chance to get creative! You may fill these with sweet or savory fillings as you wish.