Crepes are simpler to make than you think. These French street-meals staples may be dressed up with candy or savory toppings and any quantity of flavorful fillings.
- 1 cup unbleached all-reason flour
- 1 tablespoon granulated sugar
- 1/four teaspoon kosher salt
- 1 half cups entire milk, room temperature
- four massive eggs, room temperature
- three tablespoons unsalted butter, melted, plus greater for brushing
- Step 1In a blender, puree flour, sugar, salt, milk, eggs, and butter till clean, approximately 30 seconds. Refrigerate for half-hour or up to one day; stir for some seconds earlier than using.
- Step 2Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/four cup batter into the middle of the skillet, tilting and swirling the pan till the batter calmly coats the backside. Cook till crepe is golden in locations on backside and edges start to carry from pan, 1 to one half minutes. Lift one fringe of the crepe with an offset spatula, then use your palms to softly turn the crepe. Cook on the second one facet till simply set and golden in locations at the backside, approximately forty five seconds. Slide crepe onto a paper towel-covered plate.
- Step 3Repeat with final batter, coating the pan with greater butter as needed, and stacking crepes without delay on pinnacle of 1 another. Let cool to room temperature earlier than using, wrapping in plastic wrap and refrigerating for as much as five days, or freezing up to one month.
Using a blender guarantees a clean crepe batter that has the consistency of heavy cream. If now no longer used immediately, stack cooked cooled crepes with wax paper and refrigerate, for up to a few days.