Step 1

Feed Starter the night before, or 8 hours before use. Ideally, feed a bit more water than flour for a thinner consistency just for this recipe

Step 2

Add 6 eggs and 2 cups fed starter to a mixing bowl, whisk well

Step 3

Whisk in milk 1T at a time if necessary to acheive a runny batter that will spread nicely over the surface of a hot skillet

Step 4

Heat a 10" cast iron skillet on low, 8" will work too. I've found 12" crepes to be too big to fit on our plates well.

Step 5

Brown a bit of butter, 1t or so and spread it to coat the surface of the skillet. (You can use multiple skillets to cook more crepes at once)

Step 6

Ladle about 1/3 cup batter into the hot skillet, tilt and twirl to spread it over the entire surface

Step 7

Let the crepe cook for 30-60 seconds per side. You'll know it's time to flip when the crepe starts peeling away from the edges of the skillet and lifts without breaking. If it is sticking or breaking, its not ready to flip yet or is too thick.

Step 8

Let crepes cool on a flat surface, fold, serve filled and rolled or stacked like pancakes