Christophe's Crepes

INGREDIENTS

• 340 g whole milk
• 2 large eggs
• 65 g Unified Mills All Purpose Flour
• 65 g Unified Mills Einkorn Flour
• 15 g sugar
• pinch of salt
• 1/2 tsp vanilla extract

DIRECTIONS

• Put everything in a blender and mix until smooth.
• Scrape sides down once to make sure there aren’t any unmixed clumps of flour, and then mix again for a few seconds. The mixture should have the consistency of light cream or half-and-half (thicker than milk, thinner than pancake mix).
• Pour the crepe batter into a container and let it sit for 15-30 minutes before cooking (the flour will continue hydrating in that time and the mixture thickens a bit more).
• Lightly butter or oil a hot crepe pan or nonstick pan, ladle in a scoop of the crepe batter so there’s enough to mostly cover the bottom, and then pick up the pan and gently tilt and swirl to get the batter covering the entire bottom and coming up a bit on the sides.
• The edges of the crepe will start to brown and curl up, which is an indication that the crepe is ready to flip over. Flip it over, lightly brown the second side, and then flip the finished crepe out of the pan.
• Serve with whatever you like to have with crepes (Nutella, sugar and lemon juice, jam, ham and cheese, etc.) For the platonic ideal of the Christophe Crepe, grate a good Gruyere or Comte on the side of a box grater that makes the fine curls of cheese. Shower a crepe with a pile of these fine curls, then roll the crepe up, lightly enough to not compress the cheese too much.
  Then devour.