1 c. all-purpose flour
A pinch of salt
1&¼ c. whole milk (you can use a lower fat milk, but I think whole milk crepes are more supple), at room temperature
2 large eggs at room temperature
2 T. melted (but not hot) coconut oil, or melted and cooled to room temperature butter or canola oil
Additional canola oil or butter for cooking.
Add flour, salt and milk to the blender. Blend just until smooth but do not walk away while it's blending. If you over-blend, you'll end up with tough crepes. (Alternately, you can whisk this all together in a bowl.) Now add the eggs and oil and pulse (or whisk) just until combined. Place blender carafe (or bowl) in the refrigerator and chill for 1-2 hours before cooking.
Remove from the refrigerator and pulse four times (or whisk through thoroughly).
Heat a nonstick skillet over medium heat. When it is very hot (a drop of water flung on the surface will dance across the pan before disappearing) brush the pan lightly with melted butter or canola oil. Add about 1 tablespoon or a little less of crepe batter to the center of the pan and quickly swirl to coat the bottom of the pan. If you have too much batter in the pan, the crepe will not set up. Pour out excess if necessary and add less on the next crepe.
In a little under a minute, when the top of the crepe looks dry, flip it carefully (I find that heat-safe chopsticks or a flexible spatula work well here) and cook the second side for about 15- 30 seconds. You do not want the crepe to become crispy, so don't overcook it. Transfer the crepe to a plate and repeat with the remaining crepe batter. Stack each crepe as it is cooked in a neat pile on a plate. Makes about 15 crepes.
Leftovers can be stored with a layer of waxed paper in between each crepe in a zip-top freezer bag.
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