This recipe goes with Northwest Smoked Salmon Crêpes
Sunset NOVEMBER 2005
In a blender, combine 3 large eggs, 1 cup milk, 1 cup all-purpose flour, and 2 tablespoons melted butter; whirl until smooth. Set a 10-inch nonstick frying pan over medium to medium-high heat. When hot, coat lightly with melted butter. Immediately pour 1/3 cup crêpe batter into hot pan and tilt to coat bottom. If there are a few holes, drizzle with a little batter to fill in. Cook crêpe until edge is lightly browned and surface looks dry, 30 to 60 seconds. Run a spatula under crêpe edge to loosen. Turn over and brown other side lightly, 10 to 20 seconds. Tip pan over a plate to release crêpe. Repeat to cook remaining batter, stacking cooked crêpes.
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