Steps

• Let’s prepare the batter with the blender:

  Melt the butter cut into small pieces in a small pan, being careful not to burn it.

  Put the eggs in the blender bowl, add a pinch of salt and the flour, blend for one minute.

  Add the milk and butter and blend again for a couple of minutes until you get a smooth mixture.

  You can also use a bowl and an immersion blender, or if you don’t have one, use a classic hand whisk.

  Batter without a blender:

  Melt the butter into small pieces in a small pan, being careful not to burn it.

  Beat the eggs together with a pinch of salt with a whisk, add the flour little by little, always mixing with a whisk until you have a smooth mixture, also add the melted butter and mix again.

  Pour in the milk, little by little, always mixing, until you get a smooth and homogeneous batter.

  This batter does not need to rest in the fridge.

• Melt the milk in a small pan being careful not to burn it.

  Put the eggs, flour, pinch of salt, melted butter, and milk in the bowl for 30 seconds/speed 4.

  This batter does not need to rest in the fridge.

• Heat a crepe pan or a non-stick pan of 7 inches on the stove over medium-low heat.

  Once the pan is hot, grease it with a little butter and wipe off the excess with a towel (this step must be done for cooking each crepe).

  Pour a ladle of batter, wave the pan to spread the mixture evenly over the entire surface of the pan, as soon as the edges turn golden, turn the crepe with a spatula, let the other side brown too.

  Remove the crepe and place it on a tray.

  Proceed in the same way with another crepe (if the pan is new, it can be greased only for the first crepe).

  Continue like this until the batter is finished.

  

• The quick crepes are ready to be filled as you prefer.

  Also try sweet Nutella crepes, find the recipe CLICKING HERE.

  TIPS:

  – You can also prepare the batter in advance (up to the day before) and store it in the fridge covered with plastic wrap until ready to use.

  – You can cook the crepes in advance, cover them well with food wrap and store them in the fridge to fill them the next day.

  – For lighter crepes, you can use partially skimmed or skimmed milk.

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