Crepe Batter Recipe:
6 tablespoons butter
3 cups milk
6 whole eggs
1 1/2 cups flour
7 tablespoons sugar
pinch of salt
vegetable oil
Cook butter in a saucepan until browned, and set aside.
In a medium pot, heat the milk until steaming. Let cool for 10 minutes.
In a mixing bowl, completely stir eggs, flour, sugar and salt together. Slowly add the milk and butter. Refrigerate for at least an hour, or overnight. The batter will be runny, and that’s fine. When ready to cook the crepes, use a crepe pan and keep it swabbed with a bit of vegetable oil. You’ll put about 3 tablespoons of crepe batter, swirl it around in the pan, and wait for the edges to become very brown. Peel the crepe up with your fingers and flip it over. Cook for about a minute on the other side until done.
