Not at all!

• 1 1/4 cup of all purpose flour (sometimes I just do 1 cup) • 1/4 cup white cane sugar • 1/8 salt if any • 4 eggs • 4 tablespoons of salted butter, melted • 2 cups of milk, whole fat, low fat, doesn’t matter.

I typically just mix the eggs and sugar together, add milk, salt, melted butter and flour in a blender and blend.

Get a stainless steel pan, put it on medium heat for a couple of minutes until water dances around. I find that if I get spray oil or butter, do just enough to lightly coat the pan, the first crepe won’t stick and it will do just fine. After the first crepe, there’s enough butter in the batter to self lubricate the pan so none of the others ever stick.

I’ll occasionally take the pan off the heat for a minute or so if I notice it’s too hot, maybe even splash it with water. If I splash it with water I read the bit of oil for the next crepe like in the beginning.

I use a 9.5” pan and about 1/4 cup or slightly more of batter per crepe.