French Crepes Recipe

How to make it

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• Peferably, whisk the ingredients together the night before and let sit in the refrigerator overnight. Mix well in the morning. This creates the smoothest batter allowing any flour clumps to fully dissolve. Otherwise, combine all ingredients in a blender the day of and allow the batter to sit for 30 mintues prior to cooking.
• For thinner, more delicate crêpes, add a few more Tbsp milk. For thicker heartier crêpes, add a few Tbsp flour.
• Dampen a paper towel with vegetable oil, and wipe the pan until lightly moistened with oil.
• Place over medium heat. The pan is hot enough when a sprinkle of water sizzles wildly.
• Lift the pan off the heat, and using a measuring cup or ladle, pour 1 oz. of batter into the pan and tilt it around and around until the flat surface is evenly covered with a thin layer of batter.
• Return to the heat, and after a minute or so the edges will begin to turn brown. Gently flip the crêpe using a wide spatula and cook for another minute, or until the main moisture from the batter is cooked off. (Crêpes should have some moisture to them, and a little bit of a spongy consistency.)
• Transfer to a lightly oiled plate, and continue the process, wiping the pan with oil between each crêpe.
• Fill crêpes with your desired fillings.