Food crimes (again)

Modified from Serious Eats' basic crepe recipe: dill pickle crepes.

Last time I literally put slices of pickle in, and I think dill. This time I just used the juice.

2 eggs
1 cup flour
1 tablespoon neutral cooking oil
1 1/4 cups dill pickle juice
(optional) herbs, the original recipe says 1 tablespoon chopped fresh, but I was contemplating 1 teaspoon dried dill but I got distracted and didn't
Serious Eats says you can make this in the blender, but I used a whisk and strainer to squish out the lumps. This was a mistake.

I used a ceramic nonstick pan with the heat turned up until splopping butter in the pan turned it brown in 5-10 seconds.

After greasing the pan, splop the batter in and immediately maneuver the pan to cover the entire bottom in batter. It should be extremely runny.

Once there are little holes and the top is looking solid, flip it. I did it until the bottom was golden brown. I had fairly good luck with this, but apparently there are Techniques. I then cooked the other side until it had brown spots. Nom.

Splop a little butter between the crepes to keep them separated when you stack them.

I filled mine with sour cream.