Instructions: Add liquids, eggs and salt to a blender and pulse briefly to combine. Add flour and butter and blend until smooth, scraping if necessary. Allow batter to rest at least 10 minutes before using. Heat an 8-inch crepe or non-stick pan over heat and brush bottom with oil. Add an ounce or so of batter and swirl the pan to thinly but completely to cover bottom. Cook for approximately 1 minute or until the edge of the crepe begins to curl and batter is set. Flip and cook other side for approximately 30 seconds or until lightly browned.

Yield: 24 crepe

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