Crêpes
Erin Jeanne McDowell
Test Kitchen-Approved
Photo by Julia Gartland
- Serves
- 4-6 servings
My favorite, basic crepe recipe. Good as classic crepes—even better filled with mascarpone cream and drowned in blueberry sauce as blintzes.
Ingredients
- 1 1/4 cup all purpose flour
- 2 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 1/3 cup whole milk
- 2 large eggs
- 1 large egg yolk
- 3 tablespoon melted unsalted butter
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Directions
- Step 1
Have ready several 6 inch squares of parchment or wax paper.
- Step 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.
- Step 3
Add the milk mixture to the flour mixture and whisk well to combine. Whisk until there’s no visible lumps.
- Step 4
Cover the bowl with plastic wrap and let rest in the refrigerator for 1 hour (and up to 8 hours).
- Step 5
To cook the crepes, heat a 6 inch crepe pan or small, nonstick skillet over medium heat. Spray with nonstick spray.
- Step 6
Working in batches, ladle about 2/3 cup of batter into the hot pan and swirl it around to coat the pan evenly.
- Step 7
Let the crepe cook for 1-2 minutes, then carefully flip and cook for 1-2 minutes on the other side.
- Step 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.
- Step 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.