3 tbsp butter in pan to melt, while it’s melting:
2/3 cup flour
Pinch salt
Teaspoon sugar
2 eggs
1 cup milk (I sometimes use 50/50 mix with buttermilk)
Add milk slow so you avoid lumps, by the time it’s mixed butter and pan should be ready. Add melted butter to mix. I cook on medium heat and add 1/3 cup batter for crepe, and I’m using a 11” Matfer Bourgeat Black Carbon steel pan. As soon as it’s set I flip and get a bit crispy on the second side.
If you’re making these for savory cut the sugar to a pinch as well, then you have Jacques Pepin’s recipe for crepes (my daughter prefers a bit sweeter).
