When I am making a recipe using Crepes, I like to make the Crepes a day or two ahead, which makes everything easier. These store nicely in the refrigerator, and are wonderful to use for sweet or savory meals.
1 cup Milk
2/3 cup All-Purpose Flour
0.25 oz Butter
Put the Milk, Egg and All-Purpose Flour into a blender. Blend the ingredients until thoroughly mixed together.
Place Butter into a crepe or omelet pan. Heat pan on medium low heat.
Once the butter is melted, use a spatula to rub it evenly throughout the pan. This creates a nice, non-stick surface of a non-teflon pan.
Pour a 1/4 cup of batter into the center of the pan.
Rotate the pan to spread the batter into an even circle around the pan.
Cook for about 1 minute, or until edges come loose and begin to lift. Flip crepe and cook 20- 30 seconds on the other side.
Stack until all are cooked.
Fill with the filling of your choice. Alternatively, store for several days in sealed bag in the refrigerator.