Description
This simple and classic crepe recipe uses unmeasured vessels for ingredients, allowing for flexible quantities based on your vessel size. These thin French-style pancakes are perfect for sweet or savory fillings, cooked quickly on a stovetop pan until lightly browned and tender.
Ingredients
Scale
Crepe Batter
- 1 vessel whole raw eggs
- 1 vessel all-purpose flour
- 1 ¾ vessels whole milk
- ¼ vessel melted sweet butter
- A dash to a pinch of salt
Instructions
- Mix the Batter: Beat the eggs in a bowl. Add the all-purpose flour, whole milk, melted sweet butter, and a pinch of salt. Whisk everything together until the batter is smooth. Taste the batter and if you want to avoid the raw egg flavor, pour a bit into a preheated pan and cook, then taste the cooked sample.
- Heat the Pan: Place a nonstick pan or one lightly oiled over medium heat. Make sure the pan is hot before adding the batter.
- Cook the Crepes: Pour a ladleful of batter into the pan, tilting the pan to evenly coat the bottom with a thin layer. Cook until the edges start to brown slightly, about 30 seconds. Flip the crepe with a spatula and cook the other side for approximately 10 seconds.
- Serve: Repeat the process cooking as many crepes as desired. Stack cooked crepes on a plate and cover with a cloth towel to keep warm. Serve with your favorite fillings such as fresh fruit, jam, chocolate, or savory fillings like cheese and ham.
Notes
- Quantities depend on your vessel size, so you can scale the recipe up or down.
- Use a nonstick pan for best results or lightly oil a regular pan.
- Crepes cook quickly, so keep an eye to avoid burning.
- Covering cooked crepes with a cloth prevents them from drying out.
- Even though flipping seems delicate, these crepes handle flipping well with a spatula.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: crepes, French pancakes, breakfast, easy crepes, thin pancakes, stovetop crepes
