Crepes are easier to make than you think and are so rewarding! These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings. Here’s my friend Anne Marie’s recipe for basic salées and sucrées crepes. photos coco zordan
8-10 crepes
3 min.
1 cup unbleached all-purpose flour
3/4 c. water + 3/4 c. milk
(or 1 1/2 cup whole milk)
3 beaten eggs
1 pinch of salt
4-5 tsp melted butter
BATTER for SWEET CREPES (add)
1 1/2 tsp vanilla extract
1 tsp. sugar
lemon or orange zest
opt. 1 Tbs rum or brandy
USING A BLENDER
add all ingredients to the blender bowl: milk, water, flour, melted butter, eggs, and salt. Puree’ for about 30 seconds till the batter becomes smooth and bubbles form on top. Let batter sit at least 15/30 minutes at room temperature before using (or refrigerate in an airtight container, up to 1 day; whisk before using)
Heat a 10/12-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, about 2 minutes.
Loosen edge of crepe with a rubber spatula, then with the spatula or your fingertips, quickly flip. Cook 1 minute more.
Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
BY HAND
sift flour , add to a bowl, mix with milk/water
break eggs and add to the batter, then add the melted butter, whisk well till you don’t see any lumps. Set aside at room temperature and use after 30/60 minutes (or refrigerate in an airtight container, up to 1 day; whisk before using).
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