Crepes

• 2 large eggs
• 1½ cups (360 ml) whole milk
• 1

In a blender, buzz the eggs with the milk, sugar, and salt. Add the flours, blend well, and finally, blend in ¼ cup (55 g) of the melted butter. An immersion blender works wonderfully here, too, if you have one. Let the mixture sit overnight in the refrigerator.

Place a 10-inch (25-cm) crepe pan or black steel pan over medium-high heat. Drizzle with 1 to 2 teaspoons of the remaining ½ c