I love crêpes! I love everything about crêpes, including making them, filling them with unique fillings, and eating them. For me, these eggy thin pancakes elicit sweet memories of our first trip to Paris, where we ate crêpes at inexpensive stands and small cafes often. The memories of the smell and watching them being made are a part of my food lover’s brain!
Crêpes are easy to make, almost soothing to make, and you can try your flipping skills. Be sure to plan a little time prior to making the crêpes. I always like to refrigerate my batter for at least one hour, but you can do it overnight. Be sure not to overbeat the batter ,or you will get tough crêpes.
Basic Crepe Batter
This is my go-to crêpe batter. It works with sweet or savory fillings. The crêpes can be made a day ahead of time, stacked and refrigerated or frozen for up to two weeks. After that they become crumbly, but still work. Make sure you put them in an airtight zip bag with all the air pressed out.
- 2 large eggs
- ¼ tsp. salt (I use regular table salt)
- 2 cups sifted flour (sifting prevents lumps)
- 2 ¼ cups milk (whole or 2% works fine)
- ¼ cup butter, melted, plus additional butter for brushing pan
- Combine eggs and salt.
- Whisk well to make sure the eggs are broken down entirely.
- Gradually add flour, alternating with milk, whisking until smooth.
- Whisk in melted butter.
- Refrigerate at least one hour prior to making crêpes.
- Heat a 6 to 8 inch nonstick skillet over medium low.
- Remove batter from refrigerator and lightly whisk it.
- The lumps are only solidified butter that will give your crêpes that freckled look and tender taste we love.
- Using a silicone brush, brush the pan with melted butter lightly.
- Add 2 Tbsp. of batter to the pan and immediately lift the pan, tilting it in a circle until the batter is a light coating on the pan.
- Let the crêpe cook until the edges show a very light brown crust.
- Flip the crêpe using a spatula.
- Allow to cook another 30 seconds or so, then flip onto paper towels or parchment paper to cool.
- Repeat to create about 24 crêpes.