Crêpes

Makes 15 to 18 crêpes

Ingredients

• 1 3/4 to 2 1/4 cups whole milk
• 4 large eggs
• 1/2 teaspoon kosher salt
• 1 1/2 cups all-purpose flour
• 6 tablespoons unsalted butter, melted, plus more for the pan

Directions

1. Place 1 3/4 cups milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together. Remove the lid, add the flour, cover, and blend again until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, about 10 seconds more.
2. Pour the batter into a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4-cup measuring cup into). Let the batter rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, cover and stash the batter in the fridge.)
3. When you’re ready to make the crepes, test the batter’s consistency; it should be as thick as heavy cream but not as thick as pancake batter. If it feels too thick, whisk in a little more milk at a time, using up to a 1/2 cup more.
4. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat until it’s hot enough to make a drop of water sizzle upon contact. Using a folded paper towel, spread about 1/2 teaspoon butter around the interior of the pan. You want the pan to be sufficiently hot so that the butter sizzles upon contact, but not so hot that it instantly burns and turns brown.
5. Pour about 1/4 cup crepe batter into the center of the pan and at the same time (or very shortly thereafter) lift the pan from the heat, tilting and turning it in all directions so the batter spreads evenly across the bottom of the pan into a thin circle. FILL THE WHOLE PAN. (If the crepe has any holes, quickly add a few drops of batter to fill them. Or if you’ve ladled in too much batter and the crepe looks too thick, immediately pour the excess back into the measuring cup or bowl of batter; if there’s a “tail” that’s left behind, you can trim that later.)
6. Cook the crepe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute. (To check for color, use a table knife, slim off-set spatula, or your fingers to lift up an edge of the crêpe and peek underneath.) When the first side is ready, use the knife, spatula, or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook until the center is firm and the second side is browned, about 20 seconds more. The first side is almost always much prettier and more evenly browned (in these recipes, we’ll call it the presentation side), while the second side tends to be more spotty.
7. Slide the crepe from the pan onto a large plate or cooling rack. Repeat with the remaining batter, adjusting the heat and wiping the pan with more butter as you cook. You can stack the crêpes on the plate as they’re done. Serve the crêpes individually or in short stacks or, if desired, fold the crepe in half to create a half-moon shape, or fold it again into quarters.

Attribution

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