Basic Crêpe Batter

• ¾ cup flour (you can use part whole wheat)
• ¼ tsp salt
• 3

Steel Blade: Process all ingredients for 10 to 15 seconds, until blended. Refrigerate 30 minutes or overnight. Batter should be like heavy cream. If too thick, add a little milk or water.

Brush 8- or 9-inch nonstick skillet lightly with oil. Heat pan on medium-high heat for 2 minutes. Sprinkle with a few drops water. If it sizzles, pan is hot enough. Quickly pour 3 Tbsp batter in