2 cups milk
2 large eggs
1 cup all-purpose (plain) flour
1 teaspoon salt
1 Tablespoon granulated (white) sugar, for sweet crêpes, optional
Add dry spices or finely chopped fresh herbs, as desired
Whisk together the milk and eggs, then whisk in the dry ingredients. Batter may seem lumpy, even if you sift the flour before hand. I nthis case, you can use a handheld immersion blender to smooth it out, or pass it through a sieve. You can also use it as is, if you don't mind a few lumps. It may seem thin, but crêpe batter should be thinner than pancake batter. If you think it is too thin, add a little more flour.
To cook, use a well-greased skillet, being sure to wipe out any excess oil. You should not need to grease it between each crêpe, just at the beginning. Pour one tablespoon to 1/4 cup batter in the skillet (depending on the size skillet and how big of a crêpe you would like). Cook until set, flip, and cook briefly again. Like all crêpe recipes, the first crêpe usually doesn't turn out great - use it to test the flavor!
For the appetizer pictured here, I combined some poached salmon with mayo, whole grain mustard, chopped dill, and a little lemon juice. I spread it on the crêpes, rolled them up, and sliced thinly, sort of like a jelly roll. I served it with some cucumber spaghetti, sweet mayo, and a sprig of dill.
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