From: Crepes: Sweet & Savory Recipes for the Home Cook




Mix until smooth. Cover and refigerate for at least 1 hour (although 2 hours is preferable) or up to 24 hours. Gently stir the batter if it has separated. Heat pan over medium-high heat until hot, coat lightly with butter. Lift from heat, pour in 2-3 tablespoons batter (for 6-7 inch pan, more for larger), tilting and rotating pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen edges with spatula and flip over. Cook other side for ~15 seconds or until lightly browned.

For serving immediately, cover with aluminum foil and keep warm in a preheated 200 degree F oven. For serving later, wrap in portions and either regrigerate for up to 3 days or freeze for up to 2 months.