Recipe

Thin Crêpes Recipe

Print Recipe

Ingredients

Directions

Step #1 In a mixer or food processor/blender, whirl the eggs, flour, & milk until batter is smooth; scrape container as needed.
Step #2 Use a crêpe pan or regular or nonstick frying pan with a bottom that measures 6 to 8 inches across.
Step #3 Set pan on medium-high heat; when hot, brush bottom with butter (as needed or for flavor, in a nonstick pan).
Step #4 At once pour a measured amount of batter into the hot pan & tilt to coat bottom: For each crêpe, use 2 1/2 to 3 tbsps for a 6- to 7-inch pan, 3 1/2 to 4 tbsps for an 8-inch pan.
Step #5 If heat is correct, crêpe sets at once, forming tiny bubbles (don't worry if there are a few holes - if they are large, fill with a drizzle of batter).
Step #6 If pan is too cool, the batter does not bubble; increase heat slightly.
Step #7 Cook crêpe until edge is lightly browned & surface looks dry, 30 to 60 seconds.
Step #8 Run a wide metal spatula under crêpe edge to make sure it is loose in the pan.
Step #9 Turn crêpe over with the spatula & brown lightly on bottom, 5 to 10 seconds.
Step #10 Tip pan over onto a flat plate to release crêpe.
Step #11 Repeat to cook remaining batter, stacking crêpes on the first.
Step #12 Nutritional analysis per 6-inch crêpe.
Enjoy the Thin Crêpes recipe