Basic crepes ratios

Crepes, savory or sweet, are a culinary wonder and should be practiced as often as feasible. I always have to look up ingredient ratios for no-egg crepes, so let us record them.

The trick is to blend the ingredients in a blender and pour them into a hot pan straight from the blender.

Oat crepes:

• 1 cup quick oats; use the blender to grind them
• 1/2 TBS ground flax seed
• 1.5 cups of liquid
• butter or oil for cooking

Buckwheat crepes:

• 3/4 cup buckwheat flour
• 1/2 TBS ground flax seed
• 1.5 cups of liquid
• butter or oil for cooking

Classic wheat crepes:

• 3 eggs
• 1 cup flour
• pinch of salt, pinch of sugar
• 1 cup water
• 1 cup milk
• 1/4-1/3 cup unsalted butter

Classic crepes a-la Jacques Pepin:

• 3/4 cup All-Purpose Flour.
• 2 large Eggs.
• 1/2 cup milk.
• 1 tablespoon Unsalted Butter, melted, plus 1 teaspoon for the pan.
• 1/8 teaspoon Salt.
• 1/2 teaspoon Sugar.
• 1/3 cup Cold Water.
• 2 tablespoons Canola Oil.