Combine in blender and pulse for 10 seconds.
Place batter in fridge for 1 hour. (this lets the
bubbles subside and they will tear less) Batter
will keep up to 48 hours.
Heat small non-stick pan. Add butter to coat but
don't brown. Pour 1 ounce of batter into the
center of the pan and swirl to spread evenly.
Cook 30 seconds and flip and cook for another 10
seconds.
Place on cutting board flat to cool.
After cooled, you can stack them and store in zip
locks bags in the fridge for a few days or freeze
for 2 months.
Originally Submitted
12/26/2016
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