Shelly's Recipe

CLASSIC CREPE BATTER

Category: Miscellaneous

Make this batter the day before for the best crepes!

Serves about 20

4 cups whole milk
3 eggs
2 cups all-purpose flour
1 teaspoon salt

Put all ingredients in blender. Blend at high speed for 1 minute. Let batter rest overnight in refrigerator. Briefly re-mix the batter before using.

Heat a 9 inch non-stick pan on medium heat. Pour 2 ounces of batter into pan and rotate quickly in order to lightly and evenly coat the pan with batter.

Cook on one side until edges start to dry and curl away from the sides of the pan and you can easily lift it. Remove to aluminum foil and cool. Crepes can be make ahead and refrigerated or frozen if separated by pieces of waxed paper or plastic wrap.

Fill with a variety of sweet or savory fillings.