This is my mother's recipe for crepes which is versatile enough to use with all types of fillings. The secret to making them is having a very hot pan, using only a small quantity of butter, and waiting until the edges begin to brown before flipping it. This recipe should give you 6 to 8 crepes, depending on the size of the pan. Favorite fillings include dulce de leche, jam, sugar, honey, nutella, lemon curd, fruits, chocolate syrup, etc.
- 2 cups all-purpose flour
- 3 cups milk
- 2 eggs
Mix flour, milk and eggs in a blender. Blend well
Heat a frying pan in high. Add a pat of butter and let melt. Pour a thin layer of batter, make sure it reaches all of the saucepan. When it starts to brown (the corners should be a little bit crips), flip and cook for a minute or so on the other side. Remove and spread with filling. Roll (as you would a cigar) and serve hot.