Basic Crepes
- 3/4 cup unbleached, all-purpose flour
- 3/4 tsp. salt
- 3 lg. eggs
- 1 1/3 cups whole milk
- 3 Tbsp. unsalted butter; melted
2. Blend in eggs, milk, and melted butter blend on high speed for 1 minute. Scrape down sides and blend 30 seconds longer.
3. If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.
(At this point, the batter can be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe.)
4. Heat an 8-inch crepe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little melted butter - about 1/2 teaspoon.
5. Using a 1/4 cup measure, scoop out batter and pour it into the skillet.
6. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan.
7. Cook for about 1 1/2 minutes, then loosen the edges of the crepe with a very thin spatula.
8. Use the spatula to turn the crepe. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter. (Note: The first one or two crepes probably won’t turn out well.)



