the recipe
Welcome Apple Bakers!
Crepes are a simple variation on the pancake. They are crazy versatile and good for feeding a crowd (if you don’t might spending a lot of time over the stove). I often double this recipe and make a bunch, using two pans so I can knock them out faster.
In my family, we fill our crepes with jams, honey, or nutella. For savory crepes, my favorite filling is ham, dijon mustard, and gruyere cheese.
Crepes
Yield: 20 Crepes
Classic French crepe recipe, suitable for sweet or savory fillings.
Ingredients:
- 1 3/4 cups (245 grams) all-purpose flour
- ½ tsp salt
- 2 tbsp (25 grams) sugar
- 3 whole eggs, room temperature
- 2-3 cups of milk
- 4 tbsp (56 grams) unsalted butter, melted and cooled.
Instructions:
- Melt butter and allow to cool.
- In a large bowl, sift together flour, salt and sugar.
- In a separate medium to large blow, mix together 1 cup of milk with eggs.
- Make a well in flour mixture and add egg/milk mixture. Using a whisk, mix together until smooth.
- Add 1 cup of milk in thirds, alternating with butter. Mix well. If necessary, thin out with more milk.
- Heat cast iron or nonstick pan until hot. Drops of water should sizzle off. Reduce heat to low-medium.
- Melt a little butter into pan so pan is coated with a thin layer of butter. (you may need to wipe excess)
- Ladle enough batter into pan to coat with a thin layer. (you may need to pour excess back into bowl until you learn how much to ladle in for your particular pan.
- Allow to cook until edges are done and start lifted away from the pan. You can use your fingers to grab the lifted edge and flip, or use a crepe turner.
- Cook on other side for a minute or two.
- Repeat until all batter is used up.
- Serve immediately or keep warm by stacking on a plate.
Notes:
Store in an airtight container for up to one day in the refrigerator. Freeze for longer storage. To revive, heat crepe pan, microwave crepes until warmed. Finish heating on crepe pan, about 15-20 seconds per side.
