Start to Finish: 1 1/2 hours
Servings: 4 to 6
Crepes are paper-thin pancakes that can be served plain or as the foundation for a variety of sweet and savory fillings. You will need a blender and a 6-inch nonstick skillet. If you have a specialized crepe pan, the dish will come out slightly more uniform and will be easier to flip, but don’t avoid making this just because you don’t have a crepe pan.
- 2 eggs
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 1/4 cups whole milk
- 4 tablespoons orange liqueur (optional, for sweet crepes)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 3 tablespoons butter, melted
Make the Batter
Combine the eggs, salt, flour and 1 cup of milk to a blender jar. If you are making savory crepes, add the extra 1/4 cup of milk. If you are making sweet crepes, omit the 1/4 cup of milk and use orange liqueur and vanilla instead.
Mix on low speed until the flour is combined with the wet ingredients. Raise the speed to medium and blend until all the ingredients are thoroughly mixed and the batter is frothy.
Refrigerate for at least an hour. This gives the flour time to absorb the liquid and soften.
Cook the Crepes
Heat a 6-inch nonstick skillet or crepe pan over a burner set to medium-low. Brush with melted butter.
Ladle about 3 tablespoons of batter onto the center of the pan. Swirl to coat the bottom of the pan in a thin layer.
Cook for about 45 seconds, or until the top begins to look dry and the edges are crisp.
Gently loosen the crepe from the pan using a silicone spatula. Flip the crepe in one smooth motion and cook for an additional 30 seconds, or until the bottom begins to brown.
Slide the crepe out of the pan onto a plate. Repeat the cooking process to make 10 to 12 crepes. You can stack the crepes on the same plate and keep them warm in the oven until ready to serve, or make them to order.
Fold the crepes in quarters and sprinkle with powdered sugar for a simple dessert, or roll them around your favorite fillings.
Julia Child advised readers to throw out their first crepe — consider it a test of the batter’s consistency, the heat of the pan and the amount of batter needed.
If your crepes stick, you may need to re-butter the pan.
Butter begins to smoke at 350 degrees Fahrenheit. At this point, the proteins in the butter begin to carbonize, leading to off flavors. If the pan begins to smoke, lower the heat. Hold a paper towel in a pair of tongs and wipe out the pan. Re-butter and start a new crepe.