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Ingredients
- 4 eggs
- 1/4 tsp. salt
- 2 c. flour
- 2 1/4 c. milk
- 1/4 c. melted butter
Method
- Combine ingredients in blender; blend for 1 minute.
- Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
- Refrigerate batter at least 1 hour.
- Cook on upside-down crepe griddle.
- Makes about 32 to 36 crepes.