When I have a little time on a weekend morning, my family and I love having crepes.  Many years ago, my mom brought me a crepe pan back from France, but it is not a necessity to make delicious crepes.  You just need a well-seasoned pan.  My crepe pan has an 8 inch diameter, and I wouldn’t get much bigger than that because it can get hard to flip.  Also, if you aren’t using a crepe pan, choose a pan that has a low lip or a very slanted edge so it’s easier to get under the crepe to flip.

Ingredients:

• 3 eggs
• 3 tablespoons of melted butter
• 1 cup flour
• 1 1/3 cup whole milk (yes, it does make a difference, use whole!)
• 1 tablespoon butter
• Toppings of your choosing: fruit, cinnamon sugar, jams, nutella, dulce de leche

Directions

• Assemble ingredients in a food processor and blend (it’s really as simple as that).  To avoid cleaning the cuisinart, I used to hand mix it, but I’ve given that up because I could never get all the lumps out: it’s just easier to blend with a food processor.
• If you have the time, let the batter sit for 5 minutes to an hour.
• Heat a crepe pan or ~8 inchwell-seasoned substitute pan on stovetop: lo-medium heat (it’s kind of like pancakes, different stovetops will vary)
• I transfer the batter to the measuring cup I used to melt the butter and then measure the milk.  It’s easiest just to pour the batter onto the crepe pan using the measuring cup.
• Pour roughly 1.5 tablespoons of batter on the pan.  Lift the pan and swirl it around to coat the pan.
• When the edges start to cook (usually about 1 minute), it is time to flip over your crepe.  Before you do, take a peak to make sure it looks like it’s well-cooked.  When you flip it over, the batter appears still quite liquid-y in the crepe.  Once you turn it over, it will cook roughly another 1/2 minute.