This is also the foundation of my holiday French connection. During this season, all of my cooking starts to take on a bit of a French edge, and by French I mean full of unapologetic butter. Yeah butter! So I also add flax seed mill to almost all baking. Trust me, it’s not healthy, it’s just good.
2 cups skim milk
8 tablespoons unsalted butter, melted
3 large eggs
1 1/2 cups unbleached flour
½ cup flax seed mill
3/4 teaspoon salt
In a bowl, whisk the milk with the melted butter and eggs. Mix the flour and salt in another bowl. Whisk the milk mixture into the flour. I refrigerate the batter overnight, but you can cut it down to just an hour if you need to.
To cook, pour a scant ½ cup of the batter into a large skillet on medium heat and slowly tilt pan to coat the bottom with batter. When crepe slides around easily in pan, flip. Crispy or tender is a personal call, so how long you leave them over heat is a bit of a learning curve. Then just fill and roll. Sooo yummy