Dinner Crêpes

½ cup flour, unbleached
1/8 tsp. sea salt
2 eggs
1 cup milk
1 Tbsp. safflower oil
non-stick cooking spray

Place flour, sea salt, eggs, milk and oil in a blender, mix on high speed for 3 minutes, or until batter is the consistency of heavy cream. Refrigerate batter in pitcher of blender while you make crêpe filling.

Once crêpe filling is complete, spray a large non-stick skillet or 7-8” crêpe pan with non-stick cooking spray, place over medium-high heat until a drop of water sizzles when flicked on surface.

Using a small ladle or measuring cup, pour ½ oz batter (about 2 Tbsp.) into pan, tilting and swirling batter over surface of pan-form a very thin circle about 7” wide. Immediately pour any excess batter back into blender.

Cook crêpe until bubbles appear on edges, about 1 minute. Flip with pancake turner or spatula, cook 30 seconds. Stack finished crêpes on plate until ready-fill and serve.

Makes 6 servings (12 crêpes). 47 Calories each.