I love crepes, especially when they are thick (1/4 inch) and eggy. They key is a well heated pan. You can read about some crepe tips here. You can use 2 eggs if this is too eggy for you.
- 3 eggs
- 1 1/2 cups whole milk
- 3 tbsp melted butter
- 1 cup flour, sifted
- 1 tsp sugar
Lemon wedges and sugar for garnish
Whisk the eggs, milk, and butter. Add in the flour and sugar. Make sure there are no flour clumps. I do this by adding the flour gradually though a sifter. The batter will keep in the fridge for 24 hours if you don’t use it all.
Pour about 1/4 cup of batter into a well heated and buttered skillet. Flip. I like my crepes light and fluffy, so I pour the batter a little bit thicker and flip them as soon as I can.
Roll them up, squeeze with lemon, and sprinkle with sugar.