1 3/4 cups flour (plain or all-purpose)
4 large eggs
2 tablespoons melted butter (or melted coconut oil)
2 cups egg nog
1/4 cup milk
2 tablespoons sugar
pinch of salt
Throw all ingredients into a blender (or magic bullet blender cup) and blend until smooth. Scrape down any flour stuck to the sides of the blender walls, and blend again until lump free.
Heat a good quality nonstick pan, crêpe maker or crêpe pan over medium heat and lightly grease with a small amount of melted butter.
Pour 1/4 cup of the batter onto the pan and quickly swirl the pan so the batter covers the whole inside. (If using crêpe maker, follow manufacturers instructions.) Cook for 1 minute, loosen around the edge with a spatula or your fingertips (be careful not to burn yourself), and flip. Cook for a further 45 seconds – 1 minute.
Slide the crepe out of the pan onto a plate and repeat with remaining batter, lightly greasing the pan in between crepes.
Serves: 8 large crepes