Classic Crêpes
By Recipe developed for Sur La Table’s Cooking Classes
Classic Crêpes
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes about 8 crêpes
- 4 large eggs, at room temperature
- 1 cup (8 ounces) whole milk, at room temperature
- 1 tablespoon unsalted butter, melted and cooled slightly, plus more for crêpe pan
- 1 cup (4 ounces) unbleached all-purpose flour
- 1 teaspoon sea salt
Crêpe batter is simple and easy to put together, making it a great dinner or dessert solution. After blending the batter, cover and let it sit for at least 30 minutes to allow the flour to fully absorb the liquid. Crêpe batter can be easily flavored with spices, citrus, and fresh herbs to create almost endless flavor combinations.
To a medium bowl, add eggs, milk, and butter; whisk until well blended. To a separate large mixing bowl, add flour and salt and whisk until well blended. Pour egg mixture into flour mixture and whisk to form a smooth batter with no lumps. Set batter aside for 30 minutes to 2 hours. If using batter the next day, cover and refrigerate.
Heat a crêpe pan or 8-inch nonstick skillet over medium-high heat. Brush bottom of pan with a thin layer of melted butter. Using a ladle, pour just enough batter to cover the bottom of the pan, tipping it to coat evenly. Place pan back on heat and cook until batter is set, 2 to 3 minutes. Flip the crêpe with tongs or a fish spatula and cook another 30 seconds to 1 minute. If pan begins to smoke, remove from heat briefly and reduce heat. Transfer cooked crêpe to a plate and continue with the rest of the batter, brushing the pan with more butter as needed and stacking finished crêpes on top of each other.
Crêpes can be filled and served immediately, or cooled, wrapped in plastic, and refrigerated or frozen.
To a medium bowl, add eggs, milk, and butter; whisk until well blended. To a separate large mixing bowl, add flour and salt and whisk until well blended. Pour egg mixture into flour mixture and whisk to form a smooth batter with no lumps. Set batter aside for 30 minutes to 2 hours. If using batter the next day, cover and refrigerate.
Heat a crêpe pan or 8-inch nonstick skillet over medium-high heat. Brush bottom of pan with a thin layer of melted butter. Using a ladle, pour just enough batter to cover the bottom of the pan, tipping it to coat evenly. Place pan back on heat and cook until batter is set, 2 to 3 minutes. Flip the crêpe with tongs or a fish spatula and cook another 30 seconds to 1 minute. If pan begins to smoke, remove from heat briefly and reduce heat. Transfer cooked crêpe to a plate and continue with the rest of the batter, brushing the pan with more butter as needed and stacking finished crêpes on top of each other.
Crêpes can be filled and served immediately, or cooled, wrapped in plastic, and refrigerated or frozen.