These are light easy buttery crepes. Just dump all ingredients in the blender and blend to make the batter. Top with some cinnamon sugar for an easy breakfast that looks sophisticated.
Place the 4 eggs, 1 cup of milk and 4 tablespoons of melted butter in a blender. Add the 1 cup of flour, a quarter cup of sugar, a pinch of salt and the grated (or ground) nutmeg. Blend everything until just smooth. Do not over blend.
Place a 9-inch skillet on the stove then rub butter on the skillet. Let it heat up on medium heat for about 2 minutes then add a quarter cup of the batter and swirl around immediately to ensure it coats the bottom of the skillet. Let it cook for about 3 minutes until the flour sets and is no longer liquidy. Use a spatula to flip the crepe to the other side and let it cook for another 1-2 minutes. Repeat the process with the rest of batter, adding about a quarter cup of batter each time.
Mix together the one teaspoon of cinnamon powder and 1 tablespoon of sugar. Roll crepes then sprinkle the cinnamon sugar over them and serve warm.
1. I recommend using freshly grated nutmeg because the flavor of freshly grated nutmeg is intense and so good. I highly recommend you purchase whole nutmegs. Check in the spice or baking section of your grocery store. Whole nutmegs come in handy in a lot of recipes! A microplane grater makes it easy to grate the nutmeg.
2. To cook all your crepes fast, I suggest you have 2 skillets on two burners at once. That way you can cook 2 crepes at once and get done with the batter quickly.
3. You could store the batter in an airtight container in the fridge for up to a week then you just take out the batter and cook the crepes when you are ready.