Crêpes

link to original recipe

Dinner April 6, 2025

Note: Makes 6 crêpes in my crêpe pan.

Ingredients:

2 large Eggs

1¼ cups Whole Milk

1 cup (140g) Flour

1 tablespoon melted, unsalted Butter or Vegetable Oil, plus more for cooking

Pinch Kosher Salt

Optional:

1 tablespoon (8g) sugar, if making sweet crepes

1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives (for savory crepes)

Sourdough Variation Ingredients:

120g Sourdough Starter

2 large Eggs

¾ cup (167g) Whole Milk

80g Flour

1 tablespoon melted, unsalted Butter or Vegetable Oil, plus more for cooking

Pinch Kosher Salt

Directions:

Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine. (Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.)

Heat a 10½-inch cast iron crêpe pan over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess.

Add ½ cup of batter to the center of the pan and immediately use a T-rake to spread the batter in a thin, even layer over bottom of pan.

Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crêpe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crêpes as desired. Crêpes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.

Final Notes:

For the filling: as tempting as it always is, don't overfill! And usually better with some type of sauce.

Filled with precooked chicken, spinach, and mushrooms with brie cheese.