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
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.