For best results, go easy when greasing the pan. Based on a weight ratio, this recipe works out to 1 part milk, 1 part egg, 1/2 part flour (a cup of flour weighs between 4 and 6 ounces). If the 4 ... eggs. Make Ahead: The crepe batter needs at least 30 minutes of resting time so the flour can absorb the liquid. read more
Crepe Fillings: From Michael Ruhlman's "Ratio" Directions Whisk together the milk, eggs and flour; whisk in salt to taste and the optional sugar and vanilla (depending on whether the finished dish will be savory or sweet) to form a well-combined batter. read more
For god’s sake though, don’t use water. It’s disgusting. Just eggs, flour, milk, sugar and butter if you feel like it, though the last two aren’t really necessary. read more
Average crepe is 2 oz so adjust recipe to number of crepes you need. My large eggs are about 1.875 oz each. Use a scale and zero bowl, add eggs and note weight. read more