In a blender, puree eggs, milk, flour, butter, sugar, salt and 1/2 cup water until just smooth and small bubbles start to form, 6 to 7 seconds. Cover and refrigerate for at least 1 hour or up to overnight.

When ready to cook, remove batter from refrigerator and add 3 to 4 tablespoons water or milk as needed to achieve the consistency of thin cream. Gently whisk together batter.

Heat an 8" nonstick skillet over medium. Lightly coat with additional melted butter (butter should sizzle but not brown if heated properly). Using 1/4-cup measure, scoop batter into center of heated pan and immediately begin swirling pan gently to spread batter into very thin layer. Cook until bottom is golden brown and edges are set and begin to curl up, 1 to 2 minutes.

With thin spatula, carefully turn crepe over and cook until bottom is golden brown, 15 to 30 seconds. Transfer to a platter. Repeat buttering pan and cooking with remaining batter. Keep crepes stacked and covered with foil or clean kitchen towel.

To serve, fill crepes as desired and fold or roll. Top with confectioners' sugar, if desired.

Tip: Make crepes a day ahead, then stack with a small piece of parchment in between each one. Cover tightly and refrigerate. To reheat, brush an 8" nonstick skillet with a bit of melted butter and heat over medium. Toast each crepe 30 seconds per side and then proceed with fillings.

Source: Hannaford fresh Magazine, December 2024