Makes 8-10 ten inch crepes


2 large eggs
1 1/4 cups whole milk
1 cup flour
1 tbsp unsalted butter, melted + extra
Pinch of kosher salt
1 tbsp sugar, if making sweet crepes
1 tbsp minced herbs, like parley, tarragon, chervil or chives, if making savory crepes


Combine all of the eggs, milk, flour, butter, salt, and sugar if using. Set blender on low and steadily increase to high. Blend until smooth, about 10 seconds, then add herbs if using and pulse to combine.

Heat a 10 inch nonstick pan on medium heat for 2 minutes. Grease with butter and use a paper towel to remove excess.

Pour 3-4 tbsp batter and swirl and tilt to coat with an even layer on the bottom of the pan. Cook for about 20 seconds or until looking dry, then lift up the edge of the crepe, then grab and flip with your fingers. Cook on the second side for 10 seconds and transfer to a plate. Repeat until batter is gone.

Serve with desired fillings depending on if sweet or savory crepes. The crepes can be refrigerated and reheated in a pan if desired.

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