Savory Crêpes Without Buckwheat
3 large eggs
1 cup whole milk
2 TB unsalted butter, melted
1 cup AP flour
1/2 tsp kosher salt
Olive or Canola oil for crepe pan
Combine all liquid ingredients in a blender with salt and blend thoroughly.
Add flour 2 TB at a time and pulse before each addition until all flour is added, then blend for 1 minute until smooth.
Place batter in a bowl, cover with plastic wrap and chill for 1 hour.
Heat a 7in skillet or crepe pan and brush lightly with oil.
Pour ~ 3 -4 TB of batter into the heated pan while tilting to spread the batter over the bottom of the pan.
Crepe is done when edges turn light brown.
Turn out onto paper towel & cool
Pairs Well With
Savory Crêpes are usually made with Buckwheat flour, I prefer all wheat flour when I am using crepes with lighter meats like pork, chicken or turkey.