How to Make Crepes, Step by Step

pastrychefonline.com

Aksana

subheading: BASIC CREPE BATTER (SEE NOTES FOR VARIATIONS):

130 grams (4.5 oz or about a cup) all-purpose flour

2 large eggs

1 Tablesppon sugar

¼ teaspoon kosher salt (I use Mortons)

340 grams (12 oz or 1 ½ cups) cold milk

Butter for cooking, about 2 teaspoons per crepe

Directions at pastrychefonline.com

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