Basic Crepes
User Reviews
4.9
Basic Crepes
Description
The crepe batter consists of whole milk, eggs, kosher salt, all-purpose flour, and melted butter, blended together until smooth and allowed to rest for several minutes to hydrate the flour and relax the gluten. This rest period helps create crepes with a tender, pliable texture once cooked. Cooking takes place in a well-heated 8-inch pan where a thin layer of batter is swirled evenly to form paper-thin pancakes with lightly cooked, slightly browned edges.
These crepes can be served plain or filled as desired. Suggestions include a simple preparation with butter, sugar, and lemon juice for a subtle tart sweetness. Variations also include using brown butter in the batter to add a gentle nutty depth of flavor. Crepes are versatile and can be folded or rolled with various fillings for breakfast, dessert, or light meals.
The notes suggest making brown butter by cooking melted butter until golden to deepen flavor, then substituting it directly into the batter. Also, letting the batter rest even up to 24 hours refrigerated improves its texture. The recommended pan heating is to medium-high until a drop of water sizzles, indicating proper temperature.
Ingredients
- 1 3/4 to 2 1/4 cups milk whole
- 4 large egg
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 6 tablespoons butter melted, plus more for the pan, unsalted
Instructions
- Place 1 3/4 cups milk, eggs, and salt into a blender. Whiz for a few seconds to blend everything together. Remove the lid, add the flour, cover, and blend again until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, about 10 seconds more. (Alternately, you can simply whisk everything together.)
- Pour the batter into a large glass measuring cup with a spout or a bowl that’s large enough to easily fit a 1/4-cup measuring cup. Let the batter rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, cover and stash the batter in the fridge.)
- When you’re ready to make crepes, test the batter’s consistency; it should be as thick as heavy cream but not as thick as pancake batter. If it feels too thick, whisk in a little more milk at a time, using up to a 1/2 cup more.
- Heat an 8-inch crepe pan or nonstick skillet over medium-high heat until it’s hot enough to make a drop of water sizzle upon contact. Using a folded paper towel, spread about 1/2 teaspoon butter around the interior of the pan. You want the pan to be sufficiently hot so that the butter sizzles upon contact, but not so hot that it instantly burns and turns brown.
- Pour about 1/4 cup crepe batter into the center of the pan and at the same time (or very shortly thereafter) lift the pan from the heat, tilting and turning it in all directions so the batter spreads evenly across the bottom of the pan into a thin circle.☞ TESTER TIP: If there's a “tail” that’s left behind in the pan, no worries, you can trim that later.
- Cook the crepe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute. (To check for color, use a table knife, slim off-set spatula, or your fingers to lift up an edge of the crepe and peek underneath.)
- When the first side is ready, use the knife, spatula, or your fingers to lift the crepe and quickly flip it over. Smooth out any folded edges or pleats and then cook until the center is firm and the second side is browned, about 20 seconds more. The first side is almost always much prettier and more evenly browned (we’ll call it the presentation side), while the second side tends to be more spotty.
- Slide the crepe from the pan onto a large plate or cooling rack. Repeat with the remaining batter, adjusting the heat and wiping the pan with more butter as you cook. You can stack the crepes on the plate as they’re done.☞ TESTER TIP: If you’re new to crepe-making, prepare to mess up the first crêpe (or even more) as you get the hang of swirling the batter into the pan, having your pan at the right temperature, and the timing.
- Serve the crepes individually, in short stacks or, if desired, fold the crepes in half to create half-moon shapes or fold again into quarters. If you're in a sweet mood, sprinkle them with powdered sugar or dollop with whipped cream. If you prefer savory crepes, fill them with ham and cheese, which is always a favorite.
Notes
- Rest the batter for at least 5 minutes (or up to 24 hours refrigerated) to improve crepe texture.
- Brown butter can be used in place of melted butter to add a nutty flavor; cook until solids turn golden and smell toasty.
- For a simple sweet crepe, spread with softened butter, sprinkle sugar, add a squeeze of lemon juice, then fold.
- Heat the pan until a drop of water sizzles to ensure proper crepe cooking temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15to 18 crepes
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 125kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 111mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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