A French classic, crepes are easy to make and even easier to make ahead and serve after all the batter is used. Stack them on a plate as you cook them, covered with a towel to keep them warm. When you have finished cooking all of them, fill, fold, sauce, and serve.

1/2 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon sea salt
1/2 cup milk
1 large egg
1 tablespoon unsalted butter

Place the flour, sugar, and salt in a small bowl and make a well in center. Add the milk and egg and whisk together to make a batter. Set the batter aside to rest for 20 minutes to 1 hour.

Heat a 6" skillet or crepe pan over medium-high heat. Add the tablespoon of butter and melt. Slowly pour the butter into the crepe batter, whisking constantly.

Tilt the pan up and away from you until only the farther edge is still on the burner. Using a 2 tablespoon measure (1/8 cup) still the batter and scoop up 3/4 of the cup and a pour the batter into the edge of the pan. Quickly tilt the pan back and forth to spread the batter over the entire surface of the skillet to form a thin pancake. Cook for a minute or two until the crepe browns in patches, then flip the crepe over. Cook for another minute or so and then transfer to a plate. Cover the plate with a towel. Continue making crepes with remaining batter. 

When all crepes are made, fill one at a time and fold in quarters. Drizzle with a sauce, if you like and enjoy.

Recipe Copyright Deirdre Davis 2020
Use of content requires permission.

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