1 1/2 cup milk
2 tablespoons butter, melted
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
Hand-Blend Recipe Directions: Sift flour, and salt. Add eggs, one at a time beating thoroughly. Gradually add milk and melted butter, beating until smooth. Refrigerate batter 1 hour before making crepes.
Blender Recipe Directions: Combine all ingredients in blender. Blend about 1 minute. Scrape down sides of blender with a rubber spatula. Blend again until smooth, about 30 additional seconds. Refrigerate batter 1 hour before making crepes.
Be sure to stir batter between each crepe, or whole wheat flour will settle to the bottom.
Yields about 18 crepes.