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In a blender, add the milk, egg, sugar, flour, salt, and 2 teaspoons of the melted butter. (Reserve the rest of the butter for greasing the crepe pan).
Puree the mixture for about 30 seconds on high, and then turn off the blender and let it rest for about 5 minutes.
Meanwhile, place your crepe pan over medium heat, and brush with some of the melted butter.
Ladle 1/2 cup of the batter into the crepe pan, and then tilt the pan until the surface is covered with the batter.
Cook the crepe on the first side until it easily releases when you run a spatula around all of the edges. Loosen the entire crepe with the spatula before attempting to flip.
Flip the crepe, and use the spatula to smooth it out (in case it wrinkled when you flipped). Continue to cook on the second side until golden brown spots form.
Remove the crepe from the pan and place it on a paper towel-lined plate. Cook the rest of the batter (you should get 2 more crepes from the batter).
Serve the crepes with your favorite fillings (sweet or savory!), or place them (with paper towels in between) into a storage bag and freeze them until needed.