You're the Chef logo

Side Dish
Basic Crêpes




Yield: 20 each, 1 oz. crêpes

Ingredients:

3 each eggs, large
1 1/4 c. milk
2 Tbsp. butter, melted
1 c. all-purpose flour
1/2 tsp. salt
as needed butter, melted



Procedure:
Combine all the ingredients, except the melted butter, with a whisk in a kitchen bowl or in a food processor. Scrape down the sides of the bowl at least once during mixing. Pass the batter through a fine strainer or sieve if it is lumpy, working the lumps through the mesh. (To make savory crêpes, add about 1/2 cup of chopped sweet herbs such basil, chives, tarragon or parsley.) Add the melted butter. Let the batter rest about 30 minutes before making the crêpes.

Using a hot 5-inch sauté pan, pour 1 oz. (or 2 measured tablespoons) of batter into the center of the pan and roll the pan to spread the batter over the bottom of the pan. The bottom should be coated evenly, and the crepe should just cover the edge of the sides and the bottom. Continue cooking over medium high heat for about 1 minute until you see a brown edge form on the sides of the crepe. Flip the crêpe at this point and cook for an additional 30 seconds until light golden brown on the down side. Flip the crêpe out of the pan onto a sheet tray lined with waxed or parchment paper. Cover tightly and reserve until ready to use.