Basic Crepe Batter

Ingredients:

- 2 eggs
- pinch of salt
- 1 cup whole wheat pastry flour (be sure it is this kind!)
- 1/4 cup wheat bran
- 2 cups whole milk

- 1/2 cup clarified butter, or oil

Directions:

In a bowl, lightly beat the eggs until incorporated and consistent in color.

Add the salt, flour, and bran. Slowly add the milk, whisking to ensure there are no lumps and the batter has the consistency of heavy cream.

Let the batter rest in the refrigerator for at least an hour, to allow the flour and wheat bran to absorb liquid. After resting, check the consistency and add more milk if needed.

Heat an 8" or 10" non-stick sauté pan to medium heat. Add about a tablespoon of clarified butter to the pan, then tilt so the butter covers the bottom and some of the sides.

Add about 2 oz of batter (about 1/4 cup) to the middle of the pan. Tilt the pan so the batter covers the bottom. Check the heat to be sure it is not too hot. When the edges of the crepe begin to turn brown (about 2 minutes), it is ready to flip. Flip, then cook for an additional 1 minute.

To make dessert crepes, add 1/4 cup sugar to the batter.

Leftover crepes can be reheated in the oven.