Failproof Crêpes
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Ingredients
11-12 crêpes
- 3 tablespoons (45 grams) unsalted butter, plus more for buttering pan
- 1 1/4 cup (295 ml) milk (and sometimes a splash more)
- 4 large eggs
- 1 cup (125 grams) all-purpose flour
- Two pinches of salt
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Preparation
Step 1
In the bottom of a large bowl, melt your butter halfway, then stir until fully melted. (This keep it from getting so hot that it will prematurely cook the eggs.)
Step 2
Add milk, eggs, flour and salt and whisk to combine. It’s going to be a little lumpy. It’s going to be okay. Cover with plastic wrap and refrigerate for 1 hour and up to 4 days until needed.
Step 3
When ready to cook, cover a large plate or platter with a layer of paper towels. Remove plastic from batter bowl and whisk to remove any remaining lumps.
Step 4
Heat a skillet (a nonstick will give you the fewest headaches) over medium-low. When hot, lightly butter it.
Step 5
Ladle in 1/4 cup batter and tilt and roll the pan until the bottom is covered.
Step 6
Cook for 2 to 3 minutes on the first side, until faintly golden underneath.
Step 7
Use a long thin spatula that can really get under the crêpe through the middle and lift and flip it over.
Step 8
Cook on the second side for 20 to 30 seconds, then slide it out onto prepared platter.
Step 9
Repeat with remaining batter.
Step 10
Crêpes, even warm, can be stacked and they will not stick to each other.
Step 11
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Chef's notes
My go-to crêpe recipe is four ingredients in one bowl, everything in at once, no fuss.
The batter takes 120 seconds to assemble (including the 30 to melt the butter in the microwave).
You can prepare the batter 1 hour or 4 days before you need it; it doesn’t mind rushing or neglect.
Cooked crêpes are basically magic — you can stack them hot or cold, they don’t stick to each other.
They reheat like a charm so don’t you dare spend the morning frying crêpes. Make them all the day before and be amazed that the difference once rewarmed is undetectable.
Some people like Nutella and berries with breakfast, other people like ham and cheese. Crêpes are the ideal foundation for both.
To store:
Wrap stack of crêpes in plastic, foil or place in an airtight container in the fridge overnight.
To rewarm:
Arrange in a baking dish (overlapped is fine) covered with foil and warm in a 250 degree oven for 10 to 15 minutes.
