Whole Wheat Crepes

Instructions

1. Put milk, flour, egg and salt in a blender jar; cover and blend on high speed until smooth. Refrigerate at least 1 hour and up to overnight; whisk just before using. (The batter should be the consistency of heavy cream—thin with a little water if it’s too thick.)
2. Lightly brush an 8-inch nonstick skillet with a small bit of the oil; warm over medium heat. until oil shimmers. Pour 2 ½ Tbsp batter into pan; swirl to cover bottom of skillet. Cook until top looks dry and underside is golden, 1-2 minutes.
3. Loosen crepe edges carefully with a thin spatula; flip and cook 1 more minute. Slide crepe out of pan; set aside and keep warm.
4. Repeat with remaining batter, brushing pan with a tiny bit of remaining oil as crepes start to stick.
5. Serving size: 1 crepe