I prefer to make the crepes with a thin batter and slightly undercook them ... Whisk the eggs and salt in a bowl. Sift flour. Add a quarter of the flour to the eggs and whisk together.

Then, you’ll want to check out these crepes stuffed with a lemon ricotta filling and served with fresh blueberries. This post ...

The recipe for the crepe batter makes more than you’ll need for ... Break the eggs into a bowl. Add the sugar. Whisk the eggs ...

MAKE THE VERSATILE CREPES (Makes fifteen to eighteen 8in ... immediately pour the excess back into the measuring cup or bowl of batter. You can always trim off the "tail" that’s left behind ...

Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup/60 ml measuring cup into). Let the batter rest for at least 5 minutes and ...

In a medium bowl, beat the eggs ... Repeat with the remaining batter. 5. Fill the crepes with your desired fillings and roll into logs. Finish with a dollop of sour cream and/or whipped cream.