Making Classic French Crepes
The beauty of a crepe lies in its simplicity. It acts as a blank canvas for anything from browned butter and sugar to thin slices of ham and gruyere.
Patience is your primary ingredient.
If you skip the resting time for the batter, the crepes will be chewy rather than tender. Keep your heat moderate; if the pan smokes, you are moving too fast.
- 10-inch non-stick skillet
- fine-mesh sieve
- silicone spatula
- whisk
What goes in.
- 1 cupall-purpose flour
- 1 1/2 cupswhole milk, room temperature
- 3large eggs
- 2 tbspunsalted butter, melted
- 1/4 tspfine sea salt
Mastering the wrist flick
Pour the batter into the center of the pan, then immediately lift and tilt the handle in a circular motion to coat the entire bottom before the batter sets.
The method.
Mix the batter
Whisk eggs, milk, salt, and melted butter in a bowl. Sift the flour into the liquid to prevent lumps and whisk until the mixture is the consistency of heavy cream.
Rest the batter
Cover the bowl and let it sit on the counter for 30 minutes. Strain through a fine-mesh sieve if you see any stubborn flour bits.
Prepare the pan
Heat the skillet over medium. Wipe it with a paper towel lightly dampened with butter.
Cook
Pour about 3 tablespoons of batter into the pan and swirl. Cook for 60 to 90 seconds until the edges pull away from the sides and turn golden brown.
Flip
Slide your spatula under the edge, flip quickly, and cook for another 30 seconds on the second side.
Other turns to take.
Buckwheat Galettes
Replace half the all-purpose flour with buckwheat flour for a nuttier, earthier flavor suited for savory fillings.
Citrus Infused
Add a teaspoon of finely grated lemon or orange zest to the batter for a bright finish.
When it doesn't go to plan.
The first crepe is always a throwaway; consider it a test to calibrate your heat and batter thickness.
Keep cooked crepes warm by stacking them on a plate set over a pot of simmering water, covered with foil.
If the batter thickens too much while resting, whisk in a tablespoon of milk to thin it out.
The ones that keep coming up.
Why are my crepes rubbery?
You likely overmixed the batter, which developed too much gluten. Keep the mixing minimal and let the batter rest.
Can I make these ahead of time?
Yes. You can keep the batter in the fridge for up to 24 hours, or stack cooked crepes with parchment paper between them and freeze for up to a month.
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