Crepes, crepes, crepes! No matter how you say them, either with a succinct tone or with a debonair French flair, it all means the same thing…thin and delicate pancakes that are either totally delectable on their own or make the perfect vehicle for the taste sensation of your culinary creativity.
This is my favorite crepe recipe that has become my go-to savior on many an occasion. Not only is it simple, it seems to be pretty foolproof even for the most novice of crepe novices, which I undoubtedly was the first few times I tried my hand at this. Several burnt crepe pucks later, this recipe came into my world and helped a sister out!
Light and flavorful, these crepes are perfect for either savory or sweet fillings. The trick here is to make sure you start swirling your pan as soon as you start pouring in your batter…the thinner your crepe, the better! It’ll take a few tries, believe me I am talking from experience, but once you get the hang of these, you’ll find yourself making crepes at almost every opportunity.
Adapted from Exclusively Food
Makes about 8 crepes
2 large eggs
1/2 cup plain flour
3/4 cup milk
Oil or butter, for greasing pan
Lightly whisk eggs in a medium bowl. Add half the flour and whisk or stir until the mixture is smooth. Add remaining flour and mix well to form a smooth paste. Add milk gradually, whisking or stirring between each addition to make a smooth batter.
Transfer crepe batter into a container with a pouring spout to make it easier to pour the batter into the pan. Leave batter to stand for 30 minutes before using. If preparing batter more than 30 minutes in advance, cover and store in the refrigerator until required.
After at least 30 minutes standing time, stir the batter before using. If your batter is lumpy at this stage, you can pass it through a fine sieve to remove the lumps.
Lightly grease a non-stick pan with a diameter of at least 7″. Place pan over medium or medium-high heat.
When pan is hot, pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a crepe with a diameter of about 7″. If you find that the batter is a little too thick to produce a thin, even crepe, add a dash of extra milk to the batter.
Cook until the top of the crepe loses its shiny, wet appearance and the underside is lightly browned. Loosen edges of crepe with a spatula. Flip crepe and cook the other side until it has begun to color. Remove cooked crepe from pan and place crepe on a plate.
Lightly grease pan before cooking next crepe. Stack cooked crepes on plate. After cooking the first couple of crepes, you may need to reduce the heat slightly if the pan starts to get too hot.
Use crepes immediately, or cover and refrigerate until required.