Basic Crepes

These deliciously thin pancakes are easy to make and positively delicious. Serve simply, filled with berries or sprinkled with sugar and a squirt of lemon juice. Or embellish them with a luscious filling of savory meats and cheeses. Your imagination is the only limitation when it comes to serving these up in style. 
Basic crepes

2 large eggs
1 1/4 cups whole milk
1 cup flour
1 T melted butter
pinch of salt
(for sweet crepes, also add 2 tsp of sugar to batter)
additional butter

In a medium bowl, whisk together eggs and milk until smooth.  Add melted butter, flour, sugar (if using), and salt and whisk until well blended.  Allow to stand for at least 1/2 hour (or as long as overnight in the refrigerator).

Preheat a 10-inch non-stick skillet over medium heat and lightly coat with melted butter.  Pour 1/3 cup batter into the pan, remove from heat, and swirl quickly until the batter coats the bottom of the skillet.  Return the pan to the burner and cook crepes until the top looks dry and the underside is lightly browned, 1-2 minutes. Gently loosen the crepe and turn with a rubber spatula to cook for an additional 30 seconds or so.

Remove from pan and stack crepes on a warm plate while you repeat the above steps with the remaining batter.

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1 comment:

Monet said...

I adore crepes. For dessert or for dinner...those thin pancakes are like a little glimpse of heaven! Thank you for sharing such a delicious recipe with me. Much love and many blessings as the rest of your week unfolds.