The Perfect Crepe

Place all the ingredients into a blender except fot the flour. Blend the wet ingredients together. Sprinkle in the flour, blend until incorporated. Refrigerate for 1-2 hours. Remove from refrigerator and blend on high for 1-2 minutes.

Heat an 8-inch nonstick skillet. Butter the skillet. Pour 1/4 cup of batter into the skillet (I just pour straight from my blender container into the pan), making sure there is enough batter to thinly coat the bottom of the pan. Swirl the pan around until the entire bottom of the pan is covered with batter. Cook for about 30 seconds or until edges lift up with a spatula. Using the tips of your fingers or a spatula, flip the crepe and cook the opposite side for 5-10 seconds. Set aside on a plate as you continue cooking the rest of the crepes, using wax paper between each crepe so they don’t stick together on your plate.

Note: For an easy and delicious cream filling, in a bowl combine 1 cup sour cream, 8 ounces of softened cream cheese and 1 cup of powdered sugar with an electric mixture and serve as a dessert!