Basic Crêpes



2large eggs, room temperature
1 1/4 c.
whole milk, room temperature
1 c.
(120 g.) all-purpose flour
4 tsp.
granulated sugar
1/2 tsp.
kosher salt
3 tbsp.
unsalted butter, melted, cooled, plus 1/2 tsp. cold unsalted butter

Fresh berries and powdered sugar, for serving (optional)

How to: 
SAVE TO MY RECIPESStep 1In a blender, blend eggs, milk, flour, granulated sugar, salt, and 3 tablespoons melted butter until smooth, about 1 minute. Cover and refrigerate at least 1 hour or up to 2 days.

Preheat a 9" nonstick skillet over medium heat. Melt 1/2 teaspoon cold butter in preheated pan. Reduce heat to medium-low. Briefly whisk batter, then pour 1/4 cup into center of pan, lifting pan off heat and slightly tilting in a circular motion to help batter spread into an even circle. Cook until top is set and bottom is golden brown, about 45 seconds. Flip and cook on second side until cooked through, about 45 seconds more.

Using a spatula, fold crêpe into quarters. Transfer to plate. Repeat with remaining batter for a total of 8 crêpes.

Serve with berries and powdered sugar, if desired.

Make Ahead: Crêpes can be made 3 days ahead. Let cool, then stack between sheets of parchment, store in an airtight container, and refrigerate, or freeze up to 1 month.

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