Prep Time10 minsCook Time25 minsTotal Time35 mins
INGREDIENTS
1 ¾ to 2 1/4 cups whole milk
4 eggs
½ tsp salt
1 ½ cups all-purpose flour, sifted
6 tbsp butter, melted
DIRECTIONS
1Place 1 3/4 cups milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together. Remove the lid, add the flour, cover, and blend again until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, about 10 seconds more. (Alternately, you can simply whisk everything together.)
2Optional Step: Pour the batter into a large glass measuring cup with a spout or a bowl that’s large enough to easily fit a 1/4-cup measuring cup. Let the batter rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, cover and stash the batter in the fridge.)
3When you’re ready to make crêpes, test the batter’s consistency; it should be as thick as heavy cream but not as thick as pancake batter. If it feels too thick, whisk in a little more milk at a time, using up to a 1/2 cup more.
4Heat an 8-inch crêpe pan or nonstick skillet over medium-high heat until it’s hot enough to make a drop of water sizzle upon contact. Pour oil that is just enough to give some moisture in the pan, but with no liquid droplets forming.
5Pour about 1/4 cup crêpe batter into the center of the pan and at the same time (or very shortly thereafter) lift the pan from the heat, tilting and turning it in all directions so the batter spreads evenly across the bottom of the pan into a thin circle.
6Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute. (To check for color, use a table knife, slim off-set spatula, or your fingers to lift up an edge of the crêpe and peek underneath.)
7When the first side is ready, use the knife, spatula, or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook until the center is firm and the second side is browned, about 20 seconds more. The first side is almost always much prettier and more evenly browned (we’ll call it the presentation side), while the second side tends to be more spotty.
8Serve the crêpes individually, in short stacks or, if desired, fold the crêpes in half to create half-moon shapes or fold again into quarters. Serve them with your favorite fillings! Here are some ideas:
- Nutella
- Lemon sugar (sugar, with some lemon juice)
- Peanut butter and jelly
- Whipped cream
- Bacon?
Ingredients
1 ¾ to 2 1/4 cups whole milk
4 eggs
½ tsp salt
1 ½ cups all-purpose flour, sifted
6 tbsp butter, melted
Directions
1Place 1 3/4 cups milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together. Remove the lid, add the flour, cover, and blend again until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, about 10 seconds more. (Alternately, you can simply whisk everything together.)
2Optional Step: Pour the batter into a large glass measuring cup with a spout or a bowl that’s large enough to easily fit a 1/4-cup measuring cup. Let the batter rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, cover and stash the batter in the fridge.)
3When you’re ready to make crêpes, test the batter’s consistency; it should be as thick as heavy cream but not as thick as pancake batter. If it feels too thick, whisk in a little more milk at a time, using up to a 1/2 cup more.
4Heat an 8-inch crêpe pan or nonstick skillet over medium-high heat until it’s hot enough to make a drop of water sizzle upon contact. Pour oil that is just enough to give some moisture in the pan, but with no liquid droplets forming.
5Pour about 1/4 cup crêpe batter into the center of the pan and at the same time (or very shortly thereafter) lift the pan from the heat, tilting and turning it in all directions so the batter spreads evenly across the bottom of the pan into a thin circle.
6Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute. (To check for color, use a table knife, slim off-set spatula, or your fingers to lift up an edge of the crêpe and peek underneath.)
7When the first side is ready, use the knife, spatula, or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook until the center is firm and the second side is browned, about 20 seconds more. The first side is almost always much prettier and more evenly browned (we’ll call it the presentation side), while the second side tends to be more spotty.
8Serve the crêpes individually, in short stacks or, if desired, fold the crêpes in half to create half-moon shapes or fold again into quarters. Serve them with your favorite fillings! Here are some ideas:
- Nutella
- Lemon sugar (sugar, with some lemon juice)
- Peanut butter and jelly
- Whipped cream
- Bacon?
Fish Food