I have tried many different recipes for crepes, but this recipe for Basic Sweet Crepes from the book The Joy of Cooking is my favorite. This is written exactly as it appears in the book, with the addition of my notes in brackets.
- Combine in a blender or food processor until smooth:
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup lukewarm water
- 2 large eggs
- 2 tablespoons unsalted butter, melted (I use salted)
- 1.5 tablespoons sugar
- Pinch of salt
- Combine all ingredients in a blender until smooth,.
- Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten int the flour a chance to relax.)
- Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
- Stir the batter and pour about 3 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. [I pour a good amount into the pan, swirl the pan around a couple of times to get an even coating, and then pour the excess batter back into the pitcher].
- Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. [A plate is fine]. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one [I don’t butter or stir before each one. I use butter for the first crepe and the rest are fine on my non-stick skillet].
- Stack the finished crepes between sheets of wax paper [I just stack them on a plate]. Use immediately or let cool, wrap airtight, and freeze for up to 1 month.
Makes about twelve 7.5 inch crepes
My kids love their crepes with Nutella and whipped cream. I line the middle with a touch of each and roll them up,