Basic Crepes
Basic Crepes is rated
out of
5 by
5.
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
8
These crepes can be used with a variety of sweet or savory fillings. They're the perfect foundation for our Souffléd Crepes.
Ingredients:
- 1 cup milk
- 1 egg
- 1/2 cup plus 1 Tbs. all-purpose flour
- 1/2 Tbs. melted unsalted butter, plus 8 tsp.
butter - 1/2 tsp. salt
Directions:
In a blender, combine the milk, egg, flour, the 1/2 Tbs. melted butter and the salt and blend until smooth. Refrigerate for 2 to 8 hours.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crepes.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crepes.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
HappyKitchen from
Just what I was looking for
I used to eat at one of two French creperies every time I visited friends in Key West or family in Santa Barbara (run by French women). I love crepes both sweet and savory and I was looking for a simple recipe to do at home that would have the right flavor and texture. This recipe is very good for how simple it is. It spreads well on my pan and the texture is slightly crispie while still being foldable. Delicious. I will be writing this down for future use and making crepes for my mom's birthday tomorrow.
Date published: 2018-08-18
Rated 5 out of
5
by
Marcela from
Versatile recipe
This is a fantastic crepe recipe. I usually make about three batches, stack the crepes on a plate and cover with cling wrap. They keep a good two weeks in the fridge. The recipe can easily accommodate savory or sweet fillings. A great step to have pre-made to whip up quick (and impressive!) dinners and lunches.
Date published: 2014-02-28
Rated 5 out of
5
by
Mxm242 from
Great basic recipe
These crepes were super easy to make, even for a first-timer like me. I had them savory with sausage for dinner and with Nutella for breakfast. They keep well in the refridgerator too, just be sure to give the batter a few hours to sit before you use it.
Date published: 2014-01-19
Rated 5 out of
5
by
Melhivyleague from
Easy & Authentic
This recipe is a cinch to make (as long as you plan ahead - best to mix the night before) and is the closest I've had to authentic Parisian crepes.
They are the perfect texture & ultra versatile too. Once mixed, the batter can sit overnight so it makes breakfast a breeze.
Date published: 2012-09-02
Rated 5 out of
5
by
wickedqueenwendy from
Closest to French I've Found
An exchange student from France brought us and made crepes from a recipe from his mother, but the measurements were in metric and the conversion a little tricky for me. This recipe is the closest I've found to that recipe but in English. It's wonderful with strawberry's and Nutella and bananas and optional whipped cream. Soon I will try it with cheeses and other savory ingredients!
Date published: 2012-05-06