Basic Crepes

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Michael Ruhlman

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Ingredients

8 ounces eggs (4 large eggs, which will weigh between 200 and 240 grams)

8 ounces milk (or liquid of your choice, and if weighing, 200 to 240 grams, whatever the eggs weigh)

4 ounces flour (a scant cup, or half the weight of the eggs, 100 to 120 grams)

salt, sugar, vanilla (optional and to taste)

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