This recipe is for the crepe lovers who love crepes for who they are and not just for how they are dressed. The batter is salted to perfection, so you can eat these plain off the griddle. The best part? This recipe is so quick that you can go from craving to crepes—for the whole family—in just 15 minutes. (Thanks to Aria Spear for the griddle cooking technique!)

Ingredients

• 2 ½ cups milk, room temperature* (any kind: 1%, 2%, whole, soy, etc.)
• 5 eggs, room temperature*
• 5 Tbsp salted butter, melted
• 1 ½ tsp salt
• 2 cups all purpose flour

Directions

1. With blender on lowest setting, add ingredients to blender in the order listed.

2. Pour batter on hot griddle to make four crepes at a time. When cooking batter begins to bubble, slice vertically into four rectangular crepes. Once firm, flip the crepes over to briefly cook the other side until golden. Fold up the bottom edge to roll up each crepe and transfer to a plate.

3. Repeat step 2 two more times (makes 12 crepes total).

4. Grab and eat plain or serve with your favorite toppings!

Notes

*You don’t want the melted butter to solidify when you pour it into the blender with cold milk and eggs. If you didn’t plan ahead and want crepes NOW, you can warm the milk a little in the microwave and briefly soak the eggs in warm water.

(Optional) For sweet crepes, add 2 tsp vanilla extract and 2 Tbsp granulated sugar.