3tbspunsalted buttermelted and cooled plus more for the pan
2large eggsroom temperature
Add the ingredients you your lender and pulse about 10 seconds or until smooth then pour into a bowl, cover with plastic and chill for at least an hour or up to a day.
Melt 3-4 tablespoons of butter in a small bowl then warm your pan over medium heat. When the pan is hot brush with butter then pour about 1/4 cup of batter in the center. Immediately use a tool or tilt the pan to spread out. Cook for 30-60 seconds or until the top looses its shine then flip using a crepe or offset spatula and cook another 30 seconds. Brush with butter before each new crepe is poured.
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Let your batter rest! I usually make the batter a day ahead then let it hand out in the fridge so I can make my crepes in the morning with less hassle.
It's important for your pan to be nice and hot but not scorching. Once the batter goes in you need to move quickly so spread the crepe out either with a tool or by tilting the pan as soon as possible
Your first crepe will probably not be pretty, that's ok! just keep going and make sure to brush with butter as you go.
Cover the crepes and warm in the oven or microwave before serving/ assembling.
Have fun with toppings and fillings, you can use anything from Nuttella and toasted nuts to fresh fruit, jam berries and even savory fillings.