Crêpes (Traditional)

Adapted from The Joy of Cooking by Irma S. Rombauer

• 1/2 cup milk
• 1/2 cup all-purpose flour (for gluten/grain free use 1/4 cup plus 2 tablespoons cassava flour)
• 1/4 cup water
• 2 large eggs
• 2 tablespoons melted butter (if I double the recipe, I use 3 tablespoons total butter)
• 1 1/2 tablespoons sugar (I skip this)
• 1/4 teaspoon salt

1. Combine all ingredients in a blender and mix until smooth.
2. Place a nonstick skillet over medium heat. Coat the pan with a little butter (II melt the butter for batter in the pan so it is greased for cooking).
3. Pour 1/4 cup batter into the pan, lifting the pan and tilting and rotating it so that the batter forms an even layer.
4. Cook until the top is set and the underside is golden (about 30-60 seconds). Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned.
5. Makes 5 crepes.