Steps: |
| -Combine all of the ingredients in a blender until smooth. |
| -Cover and refrigerate for at least 30 minutes. Stir the batter to mix well. |
| -Heat a crepe pan or a 6-inch nonstick saute pan over medium heat. |
| -Once it is hot, remove from the heat and spray lightly with non-stick oil. Add 2 oz. of the batter from a ladle. (Learn How) |
| -Immediately swirl the saute pan to move the batter around, making a thin layer covering the surface area of the pan. |
| -Turn the heat down to low and place the pan back on the burner. |
| -The crepe is ready to flip when the edges pull back easily from the side of the pan. |
| -Carefully flip the crepe with your fingers and let it cook on the other side for 5 seconds. |
| -Turn the saute pan over to flip the crepe out onto your plate or sheet pan. |
| -Keep repeating with this method, stacking the crepes as you go. |
| -The key is finding the right temperature of your pan so that the crepes cook quickly enough, but don't turn brown. |
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