Crack the eggs into a blender jar. Fill the blender with whole milk up to the 2 ½ cup line. Add the flours to the blender, half at a time, blending between additions. Blend until thoroughly mixed and bubbly.

Warm a 10-inch griddle or skillet over medium heat for several minutes. I use cast iron, but nonstick works as well. Rub butter on to coat the cooking surface. Ladle about ½ cup of batter onto the hot surface. Tilt the pan to spread the mixture to the edges. Wait for the crepe to look bubbled and just set on the top—about 1 minute—then loosen it all the way around with a metal spatula, and flip. Cook it on the second side until lightly browned—30-60 seconds—then remove it onto a plate. Add new butter and start on the next.

Nota bene: They’ll get better as you go. Keep adjusting the heat until you find the right setting. We often use the first crepe as a “free sample” for little helpers.

To finish sweet crepes: Fill them with a line of whipped cream, nutella, jam, and/or fruit, etc. Roll it up and dust with powdered sugar.

To finish savory crepes: Rub more butter in and return a crepe to the pan or griddle over low heat. Arrange 2 slices of the ham in the center so that they overlap slightly, then sprinkle with 1 ounce (a heaping 1/4 cup) shredded cheese. Make a little well in the cheese and crack an egg into the center. Fold the four sides of the crepe over to create a square envelope with just the egg yolk showing. Cover the pan or place an upside down pan or mixing bowl over the griddle and cook until the cheese is melted and the egg is cooked to your desired doneness (3-5 minutes). Keep in a warm oven (100°F) until ready to serve. Sprinkle with salt and pepper, and garnish if desired.