Fool-proof Crêpes

© Katherine Stetson

This ratio of wet to dry renders a perfect crepe batter that needs no tweaking.

Makes 12 eight-inch crêpes.

  • 1 1/2 cups whole milk
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/4 teaspoon sea salt
  • 3 tablespoons unsalted butter, melted

In a medium bowl, blend first four ingredients until well incorporated.  Cover with plastic wrap and let rest in the refrigerator for one hour.

Prepare a crêpe station near the stove with:

  • Crêpe pan
  • Rubber spatula for turning crêpes
  • 1/3 cup ladle or measuring cup, for meting out crêpe batter
  • Large plate for stacking cooked crêpes
  • Unsalted butter for greasing crêpe pan for first crêpe

Cook the crêpes:

  • Preheat crêpe pan over medium heat.
  • Remove crêpe batter from refrigerator and add the melted butter, stirring quickly to combine.
  • Swirl a small dab of butter on the crêpe pan.  Lift pan from heat and with the other pan scoop out 1/3 cup batter and pour onto pan.  Quickly and evenly, tilt the pan side to side to spread the batter.  Return pan to stove and watch carefully as the crêpe surface changes from wet to dry.  Use the spatula to peek underneath and when crêpe is lightly browned, gently turn it over.  The second side takes less time to cook and will acquire a different appearance, slightly freckled with brown spots.  Flip out onto a plate, freckled side up, and continue with the rest of the batter, stacking them up as you go.

Note: the freckled side is considered the inside of the crêpe and the presentation side is the other. When rolling or folding crêpes in a secondary recipe, ensure that the presentation side is topside – simply because it’s the prettier!

Copyright © Katherine Stetson, all rights reserved.