- 2 eggs
- 1 1/4 cup milk
- 1 cup all purpose flour
- 2 tbs melted butter
- 1/4 tsp salt
- In a bowl, whisk eggs and milk. Add flour, melted butter and salt and continue whisking until thoroughly combined. Alternatively, you can combine all the ingredients in a blender and blend until smooth. Cover and chill at least 1 hour or up to 24 hours. I usually make this at night and leave in the refrigerator overnight to make for breakfast the next day.
- Heat a non-stick skillet over medium heat for 2-3 minutes. Spray sides and bottom of pan with non-stick spray. I use a 6-inch skillet because we like little crepes, much like the Swedish pancakes, for breakfast. Otherwise, use a 10-inch non-stick skillet.
- Pour 1/8 cup of batter (1/4 cup if using 10-inch skillet) to the side of the skillet and immediately twirl to coat the bottom.
- Cook until edges begin to brown, about a minute. Loosen the crepe with a heat-proof spatula around the edge. Gently pick up with your fingers and flip it.
- Cook 20 more seconds then transfer to a wire rack to cool. Continue cooking the rest of the batter, spraying the pan with non-stick spary for each one.
If you are not immediately using the crepes and will be storing it, stack them between pieces of parchment or waxed paper. Wrap in plastic and store in ziploc bag. It will keep in the refrigerator for several days or in the freezer for up to 2 months. Completely thaw if frozen before pulling apart to use.