[Optional] 4 egg yolks - these make the recipe a more classic French stylebut I don't bother
[Optional] 2 tablespoons of sugar and 2 tablespoons of liqueur - if you want a desert crepe
Ingredients for cooking crepes
Extra oil or melted butter for cooking
Instructions
Instructions for preparing crepe batter in a blender
Add all ingredients to a blender
Blend for 1 minute at top speed
Turn off and scrape down the sides
Blend for another few seconds
Leave to stand in the fridge for at least an hour
If too thick then thin down with extra milk or water
Instructions for preparing crepe batter in a mixer
Beat eggs (and extra yolks if using) and milk in a large bowl
Slowly add four and salt (and sugar if using) and keep beating
Beat in butter
Leave to stand in the fridge for at least an hour
If too thick then thin down with extra milk or water
Instructions for cooking crepes
Cook crepes in a frying pan (I use an 18 cm crepe pan). Heat until dropped water bounces, sputters, and disappears. Lightly grease.
I use 1/4 cup of mixture per crepe. Lift pan off the heat, pour in batter and spread evenly over the pan.
Cook for 1/2 to 1 min on the first side until lightly browned.
Turn over (or flip) when reverse loses its shine .
Cook the second side for 15-20 seconds - it won't brown as well as the first side.
Keep crepes warm by placing inside a folded tea towel or paper towel.
Repeat with remaining batter, lightly greasing between batches if necessary.
Notes
(1) You can substitute 1/4 cup of skim milk powder for one egg if you're worried about cholesterol. If you're very worried then substitute 1/2 cup of skim milk powder for 2 eggs, but don't replace more than that.