2cupmilk of your choice, divided(plus more as needed)
additional butter for frying
Combine all ingredients using only 1 cup of milk in a blender and blend for 1 minute or until thoroughly combined.
Add remaining milk and blend for another 30 seconds.
Strain the batter through a sieve to remove clumps of flour, use a rubber spatula to help the batter run through the sieve.
Heat a lightly buttered stainless steel over medium heat.
Pour 1/4 cup of the batter onto the pan and tilt it with a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about a minute, until the bottom is light brown and can easily be loosened with a thin metal spatula.
Turn the crêpe and cook the other side.
First crepe (or two) may not always turn out perfectly. It is totally appropriate that you do a taste test to make sure they are good and continue with the rest. You may need to butter the pan every so often (after 3-4 crepes). Simply add 1/4 teaspoon of butter onto the pan and swirl to be sure there's a good amount of fat covering the pan. Use a measuring cup to deliver just enough batter onto the pan (1/4 cup works perfectly!). Be sure to stir the batter every so often as flour settles on the bottom, changing the consistency of it. You may need to add a few tablespoons of additional milk as you come towards the end of your batter supply. Toppings include: fruit, jams, jellies, sour cream, cheese, spinach and other greens, butter and salmon roe, cured salmon, etc.