|Serves||2 to 4|
|Prep Time||5 minutes|
|Cook Time||20 minutes|
Both of my kids love crêpes. Since my daughter discovered the blender method, which is quick and yields lump-free batter, we have them often for breakfast (and sometimes dinner). Leftover batter stores beautifully in the fridge for a quick DIY weekday breakfast spread with butter and jam (just be sure to stir the batter before using, and thin it with a little milk if necessary). Though my son prefers these with powdered sugar and lemon juice, they are also good filled with fried apples or sautéed spinach, bits of bacon, and cheese.
|2||cups milk (and maybe a little bit more)|
|~||Pinch of salt|
|1½||cups all-purpose flour|
|2||Tbsp. butter, melted|
|2||Tbsp. canola oil|
|~||Lemon wedges, powdered sugar, butter, jam, fried apples|
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