Happy to!
2 eggs
1 1/4 c. of milk (any kind, including non-dairy)
1 c. AP flour (120 g.)
2 T. unsalted butter, melted
1/4 t. Morton’s kosher salt (or equiv.)
1/4 to 1/3 c. chopped scallions
Whisk together the first 5 ingredients until smooth (I use a blender, but a hand mixer also works). Rest, chilled, one hour up to overnight. Just before making the crepes, give the batter a stir (it will have separated slightly), and fold in the chopped scallions.
Using a 1/4 c. measure to ladle out the batter, I’ll typically get 8 crepes per batch (10 if I skimp during portioning). Recipe can be multiplied ad infinum.
