Basic Crepes

After trying several, this has become my go-to crepe recipe.

The batter comes together quickly but must sit for 1 hour before cooking. I usually make the batter in a blender and refrigerate overnight.

The recipe uses far less butter than some, but enough that even the sweet crepes don't stick to the pan (I use a non-stick pan and find that no additional fat is required for cooking); they also don't stick to each other so the crepes can be stacked without plastic wrap or wax paper in between.

I make the plain and the herb and chocolate variations on a regular basis and all are delicious.