Crêpes

By • May 8, 2017 0 Comments

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Author Notes: My favorite, basic crepe recipe. Good as classic crepes—even better filled with mascarpone cream and drowned in blueberry sauce as blintzes.Erin McDowell

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Makes 4-6 servings

  • 1 1/4 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/3 cups whole milk
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons melted unsalted butter
  1. Have ready several 6 inch squares of parchment or wax paper.
  2. In a medium bowl, whisk the flour, sugar, and salt together to combine. In a small bowl, whisk the milk, eggs, egg yolk, and melted butter to combine.
  3. Add the milk mixture to the flour mixture and whisk well to combine. Whisk until there’s no visible lumps.
  4. Cover the bowl with plastic wrap and let rest in the refrigerator for 1 hour (and up to 8 hours).
  5. To cook the crepes, heat a 6 inch crepe pan or small, nonstick skillet over medium heat. Spray with nonstick spray.
  6. Working in batches, ladle about 2/3 cup of batter into the hot pan and swirl it around to coat the pan evenly.
  7. Let the crepe cook for 1-2 minutes, then carefully flip and cook for 1-2 minutes on the other side.
  8. Transfer the finished crepe to a piece of parchment and top with another piece of parchment. Repeat with the remaining batter—you should have about 12 crepes.
  9. The crepes are ready to serve immediately, or they can be wrapped tightly in plastic wrap (still separated by pieces of parchment) for up to 2 days.

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