Preparation
Crepes seem complicated until you prepare them and realize how simple they truly are—and then you’ll want to make them over and again. These paper-thin, versatile pancakes originated in France and serve as the foundations for sweet and savory dishes alike. Puréeing the batter is key to getting a super smooth consistency that will cook evenly. This is also the time to break out your nonstick pan—the coated surface is essential to successfully flipping the crepe without it sticking or tearing along the way.
To make our Simple Crepes recipe, you’ll need six ingredients that you likely already have on hand.
All-purpose flourGranulated sugarKosher saltWhole milk Large eggsUnsalted butter
As is the case for most cooking projects, crepes require a few essential tools.
Blender8-inch nonstick skillet (measure the size across the bottom of the pan)Rubber spatula
Once you have your ingredients and tools at the ready, it’s time to make your crepes. Here’s what you need to do:
In a blender, purée 1 cup unbleached all-purpose flour, 1 tablespoon sugar, 1/4 teaspoon kosher salt, 1 1/2 cups whole milk, 4 large eggs, and 3 tablespoons unsalted butter until smooth, about 30 seconds. Refrigerate at least 30 minutes and up to one day (this lets the flour absorb the other ingredients which produces the most tender results); stir for a few seconds before cooking.
Heat an 8-inch nonstick skillet over medium heat; lightly brush with butter. Pour a scant 1/4 cup batter into center of skillet, quickly tilting and swirling until bottom is evenly coated. Cook until crepe is golden in places underneath and edges begin to lift from skillet, 1 to 1 1/2 minutes. Lift one edge of crepe with a rubber spatula, then use your fingers to gently flip it. Cook on second side until just set and golden in places on bottom, about 45 seconds. Repeat with remaining batter, coating pan with more butter as needed.
When cooked, slide each crepe onto a paper towel-lined plate. Stack the finished crepes directly on top of one another—this allows them to steam and stay soft and pliable.
Let cool completely before using, or wrap tightly in plastic and refrigerate for up to five days, or freeze for up to one month.
When you’re ready to use your crepes, you can turn them into appetizers, entrées, dessert, or even a celebratory cake.
