Combine flours and salt in a large bowl. Whisk in eggs, butter and milk until it forms a smooth batter. Cover and let rest 2 hours or overnight in fridge. Oil a large skillet or crêpe pan and heat over medium high heat. Pour 1/4 cup of batter at a time into skillet. Tilt skillet to swirl batter to 8-inch diameter. Cook until edges look dry, about 1 minute, then turn and cook other side 20 seconds. Remove from skillet and cover each crêpe with waxed or parchment paper until ready to serve.
Fill with fresh or stewed fruit, whipped cream, yogurt, nut butters, lemon or sugar; or try savory fillings like scrambled egg, bacon, spinach and cheese.
4-5 servings (8-10 Crepes)
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