• 500 milliliters (2 cups) milk
• 15 to 20 milliliters (1 tablespoon to 4 teaspoons) peanut oil (or butter for nut free)
• 6 eggs
• 500 milliliters (2 cups) flour
• Pinch of salt (1.25 milliliters or 0.25 teaspoon), optional

Mix in blender.

Grease pan with coconut oil or butter. Heat on medium high. I like to out a (cloth or paper) towel under the pitcher to catch drips and minimize cleanup.

After pan is heated, dispense mix, filling to 2/3 radius. Then tilt pan in circular motion to spread mix to the full pan radius. This results in a thinner crepe than if you had filled the whole pan from the pitcher.

Fry until bubbled and dry then flip and continue cooking until light brown on bottom. I have found thin spatulas to be much easier to use than thick ones.

Remove the current crepe, grease again, and start on the next.