Kate's Basic Crepes

5.0(15)

This is my foolproof method for crepes. There are step-by-step photos in the French Forum to go with it. Use oil for savory crepes, sweet butter for dessert crepes. Depending on your taste and the weather (humidity affects the batter), use anywhere from 6 - 8 eggs. And check out the Crepes! cookbook for dozens of crepe fillings and recipes posted here on 'Zaar.

by Chef Kate·published 2006-05-29

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Dessert

Servings

20 crepes

Total time

prep 30 min

Calories / serving

131 kcal

Ingredients (6)

serves

2 cups flourflour
6 -8 eggsegg
1/3 cup oil (you can substitute sweet butter)oil
4 cups milkmilk
1 pinch saltsalt
oil or butter, for the panbutter

Instructions (7 steps)

01First, combine the flour, eggs, salt and oil in a large bowl so you have plenty of room to whisk and combine these ingredients well. Then add about a quarter of the milk and mix till smooth.
02When it is smooth, add the balance of the milk all at once and mix gently until you have achieved a homogenous batter --NO LUMPS (Sans Grumeaux!).
03Then let the batter sit at room temperature for at least half an hour -- Now your batter is ready.
04Heat your skillet or, if you are lucky enough to have one, your crepe pan, add oil or butter or a combination of both--just enough to give the pan's surface a sheen, and add just enough batter to make a very thin veil across the pan.
05Then, using a spatula, carefully turn your crepe once it begins to brown around the edges and cook it on the other side.

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Rich recipe — supports nutrition-aware planning.