INGREDIENTS FOR 10-12, 8" CRÊPES -250ml milk -250ml half and half -250 gr 00 flour -3 eggs -Butter to grease your pan METHOD Blend eggs, milk and half and half together. Pour in flour and blend with an immersion blender or if using a regular blender, add flour gradually to the egg/milk mixture and blend until smooth. Cover and refrigerate for 45 minutes or overnight. Heat up a non stick 8" crêpe pan, or regular nonstick pan on medium heat. Melt a small amount of butter and pour a ladel full (4 oz) of batter in the pan, and immediately swirl the pan around, making sure the batter goes all the way to the edges of the pan. Cook for 30-45 seconds, once edges start to curl, flip and cook another 30 seconds and repeat with the rest of the batter. Stack crêpes on top of eachother and cover with a cloth. If using them at a later time, cover them with plastic wrap and refrigerate. You can also freeze them with parchment paper between each crêpes, and placing them in a freezer bag.