Ingredients

makes 8 to 10 crepes

　　2 large eggs

　　2 large egg yolks

　　2/3 cup whole milk

　　1 tablespoon plus 1 teaspoon unsalted butter, melted

　　2 teaspoons sugar

　　1/4 teaspoon salt

　　2/3 cup all-purpose flour

　　Nonstick cooking spray

　　

Step 1

Blend the eggs, egg yolks, milk, 2 1/2 tablespoons water, the butter, sugar, and salt in a blender for 5 seconds. Add the flour in three additions, blending the batter until smooth after each addition. Cover and let rest in the blender container in the refrigerator for 1 to 2 hours. Reblend the batter for 5 seconds before using.

　　

Step 2

Heat a crêpe pan, or a nonstick skillet measuring 7 to 8 inches across the bottom, over medium-high heat until it is hot. Spray the pan lightly with nonstick cooking spray. Add a scant 1/4 cup of the crêpe batter to the pan. Immediately tilt and rotate the pan quickly to cover the bottom evenly with a layer of batter. Cook the crêpe until the bottom is golden, about 30 seconds. Loosen the edges gently with a spatula, turn the crêpe over, and cook until the bottom is very lightly brown in spots, 30 to 60 seconds. Turn the crêpe out onto a plate. Repeat, using the remaining batter in the same manner, spraying the pan lightly with nonstick cooking spray as necessary and stacking the crêpes one on top of the other on the plate. (The crêpes can be made 2 days ahead. Wrap them well in plastic wrap and refrigerate.)

　　Fresh Mexico