Crepes
photo by Mark Weinberg
MAKES
about 30 (8 inch / 20 cm) crepes
TAKES
Prep time: 15 minutes
Cook time: 45 minutes
Total: 1 hour
✻ ABOUT THIS RECIPE
Crepes take a little practice to get comfortable with - but once you do, they’re surprisingly simple. So is the batter - just a few ingredients, whisked together (if you can make pancake batter, you can make crepes, too - promise). It’s easy to tweak the flavoring too - I like to make lemon and chocolate versions (see Notes below).
INGREDIENTS
567 g / 10 large eggs
575 g / 2 ½ cups milk
300 g / 2 ½ cups all purpose flour
85 g / 6 tablespoons unsalted butter, melted
5 g / 1 ¼ teaspoon fine sea salt
5 g / 1 teaspoon vanilla extract (optional)
Stack em Up + Cake It:
METHOD
1. Make the crepes: In a medium bowl, whisk the eggs and milk well. Add the flour, and whisk well to combine. Add the melted butter, salt, and vanilla (if using) and whisk until well combined.
2. Cover the bowl, and let the batter rest in the refrigerator for at least 30 minutes (and up to overnight).
3. Heat a medium nonstick skillet or crepe pan (about 8 inch / 20 cm) over medium heat. Spray the pan lightly with nonstick spray.
4. Ladle or scoop about 70 g / 1/4 cup of the batter into the pan, tilting and swirling the pan to cover the base evenly. Cook until the bottom of the crepe is set, 15 to 30 seconds, then gently flip and cook for 30 to 45 seconds more, until the crepe appears set.
5. Remove and transfer to a plate and top with a round of parchment paper. Repeat with the remaining batter, continuing to stack the crepes on the plate, separating each with parchment paper as you stack. Add more nonstick spray as needed as you cook the crepes.
6. Cool the crepes completely. (If desired, wrap the crepes tightly in plastic wrap and refrigerate for up to 2 days, or double wrap tightly and freeze for up to 2 months - thaw at room temperature before using.)
NOTES
Lemon Crepes: Add the zest of 1 lemon and 1 g / ¼ teaspoon lemon oil or extract to the crepe batter.
Chocolate Crepes: Reduce the flour to 280 g / 2 ⅓ cups and add 21 g / ¼ cup cocoa powder along with the flour.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
