Original French Crepes
Basic French crepes recipe. A perfect main dish that can be adapted to any meal of the day.
Servings 4
Equipment
- 6" skillet
Ingredients
- 1½ cups all-purpose flour
- 4 eggs
- 2 cups milk
- ½ small lemon, juiced
- 8 Tbsp butter
- Fillings and toppings Butter, powdered sugar, maple syrup, berry preserves, cream cheese, spinach, chives, salsa, shrimp, crab, mushrooms...you get the picture.
Instructions
- Add flour and eggs to a mixing bowl. Add the milk ¼ cup at a time, stirring batter in ¼ cup intervals until very smooth. (The trick here is to let the weight of the flour work for you to knock out all the lumps during mixing while the batter is really thick and then slowly thin out the batter by adding the remaining milk.)
- Heat small skillet over medium high heat.
- Drop ¾ tablespoons of butter into the hot pan and swirl to coat the bottom and sides of pan.
- When butter is golden brown and sizzling pour in ⅓ cup of batter. Tilt the pan around to coat entire bottom and just slightly up the side of the pan with batter. (If your pan is not hot enough, the batter will just slide off the pan and not sear itself to the bottom)
- Cook the crepe on first side until the edges start to crisp and slightly curl from the pan. Flip the crepe over and cook for only about 10 more seconds. Transfer to a plate and stack them flat so that you can serve them all at one time. Keep them warm in the oven or next to the burner while you are cooking the other crepes. Once you stack them they'll stay pretty warm from their own heat.
- Repeat steps 3-5 until all of your batter has been used.
- Serve rolled, folded or flat with your favorite toppings.