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 ¼ 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 ¼ 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 (¼ 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.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.