Basic Crepes Photo by Katherine Kapp Recipe

How to make it

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• Place all ingredients in blender or food processor and blend about 30 seconds, scraping down the sides of the container once and then blending a few seconds more until batter is completely smooth. (To make by hand: Beat the eggs, egg whites and flour together in a bowl to form a paste, then gradually whisk in the milk, butter or oil and salt to form a smooth batter. Strain through a sieve to eliminate any lumps.)
• Place batter in a pitcher, cover with plastic wrap and refrigerate for at least one hour to allow the flour to expand. Batter can rest, refrigerated for several days.
• After that, it will turn gray and unpalatable.
• To make the crepes:
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• Remove batter from refrigerator, stir, and check the texture.
• It should be the consistency of half and half or light cream. If too thick, add a tablespoon or so of water to thin it.
• Heat pan on medium flame and brush or spray with light coating of oil or melted butter.
• When pan is hot, pour in about 2 to 3 tablespoons of batter and swirl to coat bottom of pan completely with a thin layer of batter.
• The process will go much faster if you can work two pans at a time. You can use bigger pans, but larger crepes are a bit more difficult to manage.
• When bubbles form and edges of crepe turn slightly golden (about 30 seconds), flip or turn crepe over and cook briefly on the other side (about 10 seconds).\
• Remove finished crepe to a plate and repeat for desired number of crepes.
• Wrap cooled crepes in plastic wrap or foil and refrigerate or freeze until ready to use.
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• Crepes are almost infinitely adaptable, so it's really up to you what you put in them.
• For savory crepes, try spinach, asparagus, zucchini or broccoli sautéed briefly with a little onion and/or garlic and herb or spice seasonings such as thyme, basil, saffron or oregano. Add ham, cooked chicken, fish, sausage or seitan to make a heftier meal or to use up leftovers. Roll each crepe around desired filling, then top with cheese, cheese or tomato sauce, or béchamel.
• Because they are so easygoing, savory crepes can be filled and topped, then covered in foil and refrigerated or frozen until needed. To reheat: Place covered dish in oven and reheat at 350 degrees until heated completely through. Frozen crepes may be reheated directly without thawing. Timing will depend on size of pan.
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• For sweet crepes, use any favorite ice cream or frozen yoghurt with either cooked or raw fruit or chocolate sauce, or simply sprinkle with confectioner's sugar and add a tablespoon of liqueur or a squeeze or two of fresh orange juice.