BreakfastLunch Crepes Recipe

How to make it

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• Put everything but butter into a blender jar and mix.
• Cover and blend at top speed until no clumps form.
• Add melted butter and blend.
• Scrape down sides and blend again.
• You can let it chill overnight or just use it now, but when you chill it for more than 2 hours, it tastes a little bit better.
• Brush a skillet with oil or butter.
• The size doesn't matter, but 6 inch in diameter makes about 25-30
• Set over med. high heat over a stove.
• Using a ladle, pour about half a cup of batter.
• Rotate the skillet until the batter is spread all around the skillet.
• the layer should be VERY thin.
• Pour out any excess batter back into the bowl.
• Wait a few seconds until the batter does't rroll around if you rotate the skillet again.
• Then, using a thin spatula, flip over the crep.
• The crepe should be slightly browned.
• Keep in mind, that the first few crepes will not be as brown because of the butter, but they will still taste great!
• Leave the crepe on for about 20 more seconds and then place it on a plate.
• Do this process over until the batter runs out.
• If you want, you can just make a few and save the batter.
• These crepes store for a while, but people eat them too fast anyway, so that won't be a problem.
• You can roll them up in fruits like strawberries, bananas, raspberries, grapes, apples, basically any type of fruit and sprinkle some powdered sugar on.
• Or, you can rap them up in ham and cheese.
• Or you can even just have them plain.
• Either way, they taste great.
• ENJOY!