I love crepes. My family loves crepes. And they are so versatile; you can fill them with fresh fruit, peanut butter, Nutella, cheese, and whatever your heart desires. I actually will just spread bit of butter and sprinkle sugar on my crepe. The challenge with crepes is that the cook is typically standing at the stove all the way through breakfast. But, it’s worth it.
I do not have a lot of special tools in my kitchen but a good crepe pan is nice to have, although you do not need one. A cast iron pan will work just fine, but they are heavy and you will need to pick the pan up to swirl the batter.
And make extras… Crepes are best right from the pan but my family will throw them in the microwave on a busy weekday morning and it works! You may want to cut this recipe in half to serve fewer people.
- All-purpose flour - 4 cups
- Salt - 1 1/2 teaspoons
- Milk - 3 cups
- Large eggs - 8
- Melted butter - 1/2 cup
- Mix the flour and salt together in a large bowl. In another bowl, blend the eggs and milk. After making a well in the middle of the flour, pour the liquid in and blend. Now stream in the melted butter while blending the entire mixture with your whisk. The mixture should look like ribbons when you pull the whisk out of the bowl.
- Let the wet mixture sit on the counter at room temperature for one hour. This standing time will make a big difference in our crepes.
- Heat your crepe pan up over medium-high heat. If your pan is non-stick you will need little to no butter in the pan. Too much butter and your crepe will slide right out of the pan.
- Test your crepe batter by making one crepe. Sometime I need to thin my batter out a bit by adding more milk. Put about ¼ - 1/3 cup batter into pan and turn the pan so that the batter covers the bottom of the pan. Cook until set and then flip.
(When you hold your crepe up to the light you should see your hand through the crepe.)
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