Spinach Artichoke Crêpes

Name: Spinach Artichoke Crêpes
Ingredients: 3 Tablespoons Challenge Butter, melted, plus more for crêpe pan; 1 cup milk; 3 large eggs; 1 cup flour; 2 Tablespoons sugar; ¼ teaspoon salt; 4 Tablespoons (½ stick) Challenge Butter; 1 garlic clove, minced; 1 15-ounce can artichoke hearts, drained and chopped; 5 ounces baby spinach; kosher salt; black pepper; 8 ounces cream cheese, cubed; 2 Tablespoons heavy cream; ½ cup grated parmesan, plus more for serving; red pepper flakes, to taste

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Place all crêpe batter ingredients together in a blender. Blend until smooth. For best results refrigerate the batter for at least an hour before use.

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