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 Jeanne McDowell
Ingredients
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1 1/4 cups
all purpose flour
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2 tablespoons
granulated sugar
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1/4 teaspoon
salt
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1 1/3 cups
whole milk
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2
large eggs
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1
large egg yolk
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3 tablespoons
melted unsalted butter
Directions
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Have ready several 6 inch squares of parchment or wax paper.
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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.
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Add the milk mixture to the flour mixture and whisk well to combine. Whisk until there’s no visible lumps.
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Cover the bowl with plastic wrap and let rest in the refrigerator for 1 hour (and up to 8 hours).
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To cook the crepes, heat a 6 inch crepe pan or small, nonstick skillet over medium heat. Spray with nonstick spray.
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Working in batches, ladle about 2/3 cup of batter into the hot pan and swirl it around to coat the pan evenly.
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Let the crepe cook for 1-2 minutes, then carefully flip and cook for 1-2 minutes on the other side.
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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.
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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.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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