serves 4. See notes for Gluten-Free, Dairy Free version!
1 cup flour
1 ½ cups milk
you’ll need butter to hand, and whatever you like for decorating/flavoring the crepes, like lemon and sugar, strawberries and vanilla bean paste, Nutella and banana, etc!
Blend the flour, egg, and milk in a blender, scraping down the sides as needed. This is your batter, and it keeps in the fridge for serval days, easy.
Get a good-quality sautee pan nice and hot, and add a generous pat of butter to melt. add a dollop of batter, swirling the pan so that you get a nice, thin even layer covering the bottom of the pan. Cook until browned on one side, and flip to do the other side.
Fill and serve! You can also stack crepes on a heat-proof dish to warm up in the oven.
Gluten-Free, Dairy Free: substitute Gluten-free flour, and/or a dairy-free milk (like coconut milk). Instead of butter, you can use coconut spray. The coconut version pairs especially scrumptiously with banana!