To melt the butter, you can use a bowl in the microwave or a small pan over low medium heat. Once melted, let it cool for 5 minutes.
Put all the ingredients in a blender (save a tablespoon for later) and blend for 20 to 30 seconds to get a soft, creamy mixture.
Cover the blender with a kitchen towel or pour this mixture onto a bowl, covered too and put it in the fridge for 20 minutes for it to thicken a little.
To cook them, place a pan of aprox. 7.87 inches (20 cm) over medium heat and use the remaining butter to grease it every so often. Once hot, pour about 3 to 4 tablespoons of batter and spread (by moving the pan) as much as you can. The thinner the crepe, the better the resulting texture. Cook for 2 minutes (only) until it just drys and flip it for it to cook on the pther side for just about 30 seconds.
Take the crepe out of the heat and place on a big plate and repeat this process with the rest of the batter, greasing the pan every so often.
Once they are all ready, fill them however you like, with whipped cream, dulce de leche, jam, peanut butter, chocolate spread or some fruit. One of our favorites is putting some dulce de leche and roasted banana, a delicacy.
If you have some leftover crepes you can store them in a tupper in the fridge and they will be perfect for 3 days and up until 1 month in the freezer.
For more recipes go to www.hornomx.com