- 2 large eggs
- 1 cup whole milk (I use skim and it still turns out great)
- 1/2 TBSP sugar
- 1 cup all-purpose flour
- 1/2 tsp vanilla
- pam or some other kind of oil for greasing crepe pan
Put all ingredients into a bowl and blend on low speed until thoroughly mixed and batter is smooth. Scrape down the sides with a rubber spatula. The batter should be the consistency of heavy cream. Add water or flour to thin or thicken the batter if necessary.
Pour the batter through a strainer into a small pitcher or 2 cup liquid measuring cup (I skip this step and it works out fine). If possible, refrigerate the batter, covered with plastic wrap, for 60 minutes. Cook and enjoy!