If you’ve never made crêpes before, you’ll find that it’s one of life’s most satisfying accomplishments. You spend a few minutes dipping, swirling, and flipping and end up with a neat stack of delicious crêpes. As with traditional pancakes, the first one is usually a dud, so don’t be discouraged. Once you’ve slid a few out of the frying pan, you’ll feel like a pro. This recipe can easily be doubled and they freeze beautifully, so there’s no reason not to keep an extra stack in the freezer for a last-minute crêpe fix.
Recipe information
Yield
makes 8 crêpes
Ingredients
Preparation
Step 1
Pour the milk and melted butter into a blender. Add the eggs, sugar, and salt. Blend briefly. Add the flour and blend until smooth. Transfer to a bowl and refrigerate for at least 1 hour. (The batter can be made in advance and refrigerated overnight.)
Step 2
To fry the crêpes, let the batter come to room temperature, then whisk it to thin it out a bit.
Step 3
Heat a 12-inch (30-cm) nonstick skillet over medium to high heat. When a few drops of water sprinkled on the pan sizzle, pour in 1/4 cup (60 ml) of batter and quickly tilt the pan so the batter covers the bottom. Cook the crêpe for about 45 seconds, until the edges begin to darken. Use a flexible spatula to flip it over, then cook for another 45 seconds on the reverse side.
Step 4
Slide the crêpe onto a dinner plate, then repeat with the remaining batter.
Step 5
To serve, fold the crêpes in half and arrange them, overlapping slightly, in a buttered baking dish. Cover with foil and heat in a 300°F (150°C) oven for 10 to 15 minutes, until hot. Serve the hot crêpes topped with a scoop of ice cream and a drizzle of sauce.
Storage
Step 6
Crêpes can be made in advance and, once cool, wrapped in plastic wrap. Store in the refrigerator for up to 2 days. To freeze crêpes, wrap them in plastic wrap and then in aluminum foil. Crêpes can be frozen for up to 2 months.
