4tbspunsalted buttermelted, plus a bit more to coat the pan
pinch of salt
Add all the ingredients to a blender and blend until combined (15 to 20 seconds). Alternatively, mix the wet ingredients in a large bowl, then add in the dry ingredients. Whisk until combined.
Lightly butter a medium sized frying pan with butter and set over medium heat to warm up.
Fill a ¼ cup with crepe batter and pour it into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion so the batter moves evenly around the skillet to form a circle.
Cook for about 30 seconds, or until the crepe begins to bubble around the edges and goes from gloss batter to a matte surface. Use a spatula to flip the crepe over and cook the other side for around 30 seconds.
Transfer the crepe to a plate. Repeat the same method with the rest of the batter. I like to keep parchment paper over each finished crepe so the edges don’t dry out.
Fill your crepes with your favorite fillings and toppings. I like to add ham, cheese, mustard, and arugula to savory crepes, and Nutella and berries or lemon curd and berries for sweet crepes.
Don’t overmix the crepe batter. Too much air in the batter can create bubbles which will give your crepes a weird texture. Only blend the crepes until the batter is homogenous and then stop!
Make ahead, cover crepes with parchment paper, and then plastic wrap so they don't dry out.
You can make the batter ahead of time and store it in the fridge for up to 2 days.
Many recipes will tell you to let the batter sit for 20 to 30 minutes after blending. While this will help the crepes become light and airy, it’s not necessary. The flour will absorb the liquid and relax the gluten as it sits, but even if you skip this step, the crepes will still turn out delicious.