Description
There’s something wonderfully simple yet profoundly satisfying about crafting the perfect crêpe. These thin French pancakes offer a versatile canvas for a myriad of fillings ranging from the simplest sprinkle of sugar and lemon juice to complex, savory blends of herbs and cheeses. Whether rolled, folded, or stacked, each crêpe promises a delightful bite, marrying delicate textures with robust flavors.
Ingredients
1 cup all-purpose flour
2/3 cup cold milk
2/3 cup cold water
3 eggs
¼ teaspoon salt
3 tablespoons melted butter, plus more for brushing the pan
Optional: diced fresh herbs for savory crêpes; dash sweet liqueur, 2 teaspoons sugar, and 2 tablespoons cocoa powder for sweet crêpes
Instructions
Whisk together all ingredients in a bowl.
Let the batter sit in the refrigerator for at least 1 hour or overnight.
Pre-heat a non-stick pan on high heat, brush with oil or butter. The oil should shimmer.
Holding the pan just off the heat, add 2-3 TB of batter and swirl to coat the pan. Return to heat and cook for about 90 seconds until the bottom of the crêpe is golden and slides off the pan easily.
Flip and cook the other side for 5-10 seconds. Transfer to a wire rack or plate to cool, and repeat with remaining batter.
Make Ahead: Stack crêpes with wax paper between them. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Do not skip the wax paper, or the crêpes will stick together.
- Cook Time: 2 minutes