French Crepes
A thin egg-and-milk batter rested an hour, then swirled into a hot buttered pan until the edges go lacy. Folded around either sweet or savory fillings.
- 1
Whisk the flour, sugar, and salt together in a large bowl. In a second bowl, whisk the eggs, milk, melted butter, and vanilla until even.
- 2
Pour the wet mixture into the dry and whisk until completely smooth. The batter should be as thin as heavy cream; pass it through a fine sieve if any lumps remain.
- 3
Cover and refrigerate 1 hour. Resting relaxes the flour and lets the bubbles settle, which is what gives tender crepes rather than rubbery ones.
- 4
Heat an 8-inch nonstick or crepe pan over medium and brush lightly with butter. Stir the batter; it will have thickened slightly.
- 5
Lift the pan off the heat, pour in a scant 1/4 cup of batter, and immediately tilt and swirl so it coats the base in one thin, even layer. Pour any excess back.
- 6
Return to the heat and cook until the edges turn lacy and pull away and the underside is spotted golden, about 1 minute. Flip and cook 20 to 30 seconds more.
- 7
Slide onto a plate and repeat with the remaining batter, buttering the pan between crepes and stacking them as they come off.
- 8
Fold each crepe into quarters around a sweet or savory filling and serve warm.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups whole milk
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract
Instructions
- 1
Whisk the flour, sugar, and salt together in a large bowl. In a second bowl, whisk the eggs, milk, melted butter, and vanilla until even.
- 2
Pour the wet mixture into the dry and whisk until completely smooth. The batter should be as thin as heavy cream; pass it through a fine sieve if any lumps remain.
- 3
Cover and refrigerate 1 hour. Resting relaxes the flour and lets the bubbles settle, which is what gives tender crepes rather than rubbery ones.
- 4
Heat an 8-inch nonstick or crepe pan over medium and brush lightly with butter. Stir the batter; it will have thickened slightly.
- 5
Lift the pan off the heat, pour in a scant 1/4 cup of batter, and immediately tilt and swirl so it coats the base in one thin, even layer. Pour any excess back.
- 6
Return to the heat and cook until the edges turn lacy and pull away and the underside is spotted golden, about 1 minute. Flip and cook 20 to 30 seconds more.
- 7
Slide onto a plate and repeat with the remaining batter, buttering the pan between crepes and stacking them as they come off.
- 8
Fold each crepe into quarters around a sweet or savory filling and serve warm.