Crêpes

TinyArtist

Crêpes

1 cup (250 ml) all-purpose flour
2 eggs
1 cup (250 ml) milk
1/4 tsp (1 ml) salt
Butter for frying

Combine the flour, eggs, milk, and salt in an electric blender and process until smooth. Refrigerate for 1 hour. Melt a small amount of butter in a crêpe pan or 8-inch (20 cm) non-stick skillet over moderate heat. Pour in just enough batter to coat the bottom of the pan and cook on both sides until light golden brown. Turn onto a plate and repeat to make the remaining crêpes. Makes about 8 crêpes.