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EXTRA BUTTER TO GREASE THE PAN BETWEEN EACH CREPE
powdered sugar for the top
Put all ingredients, in the order listed, into the blender. Blend until smooth. Put the covered blender into the fridge for 30 minutes.
Grease 8 inch non-stick pan (I use a paper towel with butter on it). Place over medium heat.
Blend batter again to smooth it. Pour 1/4 cup of the batter into hot pan. Tilt and swirl to evenly coat bottom of pan. Cook for 45 seconds and then flip, cook 20 seconds on the second side.
Rub a little butter in the pan before each crepe. Makes about 12.
You can eat them plain OR fill them with a thin layer of desired filling. Fold in half, then in half again to make a triangle. Sprinkle powdered sugar over the top.