from refrigerator and blend slightly again to remove any lumps. Heat a 6’’ nonstick skillet
over medium low heat. Lightly coat the pan with a dab of butter. Using a small cookie dough scoop
, add about 2 tablespoons of the batter to the bottom of pan
. Use your hand to gently tilt the skillet
in a circular motion to ensure the batter evenly coats the bottom of the pan
. Cook the crepe until the edges begin to turn golden and the center looks dry (you don’t want to see any wet batter on top). The top of the crepe may start to show tiny bubbles - that is good! Use a rubber spatula
to gently flip the crepe over and cook for about 30 seconds more. Transfer the crepe to a baking sheet to cool completely.