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photo: Scott Phillips

Yield: about 25 8-inch crêpes

This basic crêpe is simple and delicious with a hint of vanilla that does justice to both sweet and savory fillings.

Ingredients

  • 2-1/4 cups whole milk
  • 3 large eggs
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 1-1/2 oz. (3 Tbs.) unsalted butter, melted; more at room temperature for cooking
  • 2 Tbs. granulated sugar
  • 1-1/2 tsp. pure vanilla extract
  • 1/8 tsp. kosher salt

Nutritional Information

      Nutritional Sample Size 1 crêpe
      Calories (kcal) : 70
      Fat Calories (kcal): 25
      Fat (g): 2.5
      Saturated Fat (g): 1.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 30
      Sodium (mg): 25
      Carbohydrates (g): 8
      Sugar (g): 2
      Protein (g): 2

Preparation

  • Combine the milk and eggs in a blender. Add the flour, butter, sugar, vanilla, and salt, and blend until smooth, scraping down the sides of the blender halfway through, about 1 minute total. Cover and refrigerate for several hours or overnight.
  • To cook the crêpes, gently stir the chilled batter to recombine.
  • Heat an 8-inch crêpe pan or skillet over medium-low heat. Lightly butter the pan and  pour a scant 1/4 cup (about 1 fl. oz.) of the batter into the center of the pan while tilting to swirl and evenly coat the surface. Cook until the bottom and edge turn golden brown. Using a small spatula, lift the edges of the crêpe, then lift and flip. (The first crêpe is usually a mess, so don’t despair if it isn’t perfect.) Cook the second side for just a few seconds, until golden in spots. Slide the crêpe onto a cooling rack. Repeat with the remaining batter, adding more butter to the pan as  needed. You can stack the crêpes as you cook them; they won’t stick.

Tip

To refrigerate or freeze crêpes for later use, stack them between sheets of wax  or parchment paper. Put the stack in an airtight container or wrap in plastic wrap. Warm in a dry pan if you like a crisp crêpe or with a little butter to keep it moist.

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