Crepes

 from Dinner with Julie

1 1/4 cups milk

2 eggs

1 Tbsp. butter, melted, or canola oil

3/4 cup all-purpose flour

1 tsp. sugar

pinch salt

extra oil, butter or nonstick spray for cooking with

Pulse the milk, eggs and butter in a blender until foamy or whisk until well blended; add the remaining ingredients and pulse or whisk until smooth. Let the batter sit for half an hour.

When ready to cook, preheat a large skillet or griddle and brush it with butter or oil or spray it with nonstick spray. Pour about a quarter cup onto the skillet and tilt it around so that it runs into a circle. Cook until the top loses its gloss, which should only take a minute or two, then flip. The bottom should be golden. Cook the other side for about 30 seconds and then slide out onto a plate. Keep warm in a 250F oven or serve right away spread with butter, sugar and cinnamon, jam or nutella, and folded or rolled up.

Makes about 12 crepes.