Simple Crepes

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Makes 9

crepes

Ingredients

1 cup {125 g}

all-purpose flour (spooned and leveled)(!100.0% !)

1 TBL {12 g}

sugar(!9.6% !)

1/4 tsp {1.5 g}

coarse salt(!1.2% !)

1 1/2 cup {192 g}

whole milk(!153.6% !)

{200 g} 4

large eggs(!160.0% !)

3 TBL {43 g}

unsalted butter, melted(!34.4% !)

574 g 2050 Calories

Total(!358 Calories/100g !)(!459%!)

Directions

In a blender, combine flour, sugar, salt, milk, eggs, and butter.

Watch:

How to Measure Flour

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Cook’s Notes

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.

Source

Note	2018-07-14 Making 1.5x just fits into blender. Use heavy non stick pan at medium low heat.

Edit recipe:Simple Crepes Show Edit History Fix