Recipe for Basic Crepes

Crêpes may be one of the easiest recipes to make that is both impressive and a huge crowd-pleaser. Kids LOVE crêpes! I grew up on them and with four kids in the house, my mother couldn’t make them fast enough! Each time she placed one on the counter, it would disappear! They are great for breakfast or even dinner.

You can make a sweet crepe by filling it with fresh cut-up fruit (such as strawberries, peaches, bananas, blueberries), strawberry or raspberry preserves, Nutella, lemon and sugar, butter and sugar. I like to top it off with some whipped cream or powdered sugar. 

For savory crepes try: sautéed spinach, goat cheese and mushrooms; ham, tomatoes and cheddar cheese; prosciutto, mozzarella, basil and tomatoes; smoked turkey with shredded Swiss cheese; eggs, bacon, and tomatoes.

The recipe is very simple. You can make them on a regular pan but it’s worth buying a non-stick crepe pan (or two to use at the same time for efficiency!), which is flat and shallow, making it easy to create a beautiful smooth crepe. You can get one for as little as $20 at Sur La Table for the 9.5". If you’re making for a big crowd, serve them in a stack with a buffet of fillings set out so that each person can make their own.

Ingredients:

3 large eggs

2¼ cups milk, cold

1¾ cups all-purpose flour (or whole-wheat)

½ teaspoon salt

4 tablespoons unsalted butter, melted (I don't use extra for the pan like other recipes may call for)

Makes about 16 crepes using a 10" pan.

Directions:

In a large bowl, combine all the ingredients and mix well with a whisk until the batter is smooth. You can also use a blender or food processor but I find that it’s just as easy by hand.

You’re supposed to refrigerate for at least an hour, preferably two, and up to 24 hours. I am usually pressed for time, so I do it for about 15-30 minutes and they turn out great. After chilling, mix well again before cooking.

Heat the pan over medium-high heat until hot but do not let the pan get TOO hot.

With a ladle, pour about 3-5 tablespoons of batter (depending on the size of the pan) into the middle of the pan. Tilt and rotate the pan to lightly cover the entire surface. It takes about a minute to cook on one side. Then you'll notice the crêpe start to loosen a little, edges will curl a little and the bottom side will be golden brown. To flip, loosen the edges with a spatula and then either flip it with the spatula, or just flip using the pan (to look MOST impressive for your guests!). Cook on other side for about 30 seconds (or more if you like them darker, crispier), move the crêpe to a plate and cover. Don't worry if your first one doesn't come out, it usually doesn't.

Enjoy. 

TIP: Never wash a crêpe pan in the dishwasher. You can wash by hand but best is to simply wipe it clean with a dry paper towel.