Crepes
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 medium to large blow, mix together 1 cup of milk with eggs.
- In a large bowl, sift together flour, salt and sugar. Make a well in flour mixture and add egg/milk mixture. Using a whisk, mix together, gradually pulling in more flour from the sides until smooth.
- Add remaining 1 cup of milk in thirds, alternating with melted butter. Mix well. If necessary, thin out with more milk. (A this point, the batter can stand at room temperature for up to an hour, or hold in the refrigerator, covered for 12 hours or over night.)
- Heat cast iron or nonstick pan until hot. Drops of water should sizzle off. Reduce heat to low-medium. Melt a little butter 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. Rotate pan to spread evenly around the pan. (Pour excess batter back into bowl. You will eventually 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. Avoid sharp or metal utensil, as they tear the delicate crepes. 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.
