Light and airy, this easy Crepe recipe comes together quickly in the blender.


2 eggs
1 cup half and half
1/4 cup water
1 cup all purpose flour
3 tablespoons unsalted butter melted
1/8 teaspoon kosher salt


Place all ingredients in a blender and combine until smooth. Allow the batter to rest for 1 hour.
Heat a small non-stick skillet over medium heat. Melt 1 teaspoon butter in the pan. Pour 1 ounce of the batter into the center of the pan and swirl with a spatula to spread evenly. Cook for 30 seconds and flip. Cook for an additional 15 seconds and transfer to a baking sheet. Be sure the crepe is flat so it can cool. Repeat with remaining batter. After the crepes have cooled completely, stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a cooling rack before carefully peeling apart.