Crêpes
Beautifully eggy and versatile, these crêpes can be made sweet (even without any sugar) or savory. Fill with your favorite fruits, spreads or go rogue and experiment with veggies, cheeses or whatever else fills your palates void.
What you’ll need:
2 tablespoons of butter
1 cup of flour
1/2 teaspoon of salt
1 1/2 cups whole milk
3 large eggs (add an extra yolk for a bolder flavor)
1 1/2 teaspoons vanilla extract (omit if going savory route)
The process:
Gather ingredients (all 6 of ‘em). Brown butter in medium (nonstick unless you’re feeling lucky) skillet, 10-12 inches, over medium to medium-low heat. Once browned, remove from heat and let cool slightly.
Pro tip- brown butter in pan you will be cooking the crêpes in.
While butter is cooling, sift together flour and salt into a medium bowl. In another bowl, whisk together milk, eggs, vanilla. Add brown butter to milk mixture, whisking continuously as you add butter. Make sure to scrape the bottom of the pan and get all the speckled brown bits into the batter.
Add the flour mixture to the milk mixture and whisk together until smooth and no chunky bits remain-this may take a couple of minutes but it is so important.
Next, heat the previously buttered pan to medium/medium high heat. Once hot, add about 1/3 cup of batter to the hot pan, rotating and tilting the pan in a circular motion to cover the bottom of the pan evenly with batter. Put pan back on heat and cook for 1-2 minutes until crêpe appears almost dry. Carefully use a rubber spatula or tongs to flip crêpe over. Cook on second side for 30 seconds to a minute until this side is too golden with brown spots. Remove from pan. You can put on a cookie sheet and place in the oven on low heat to keep warm or just throw it on a plate like I do.
Repeat the process until all the batter is used up and you have a lovely stack of crêpes.
Adorn with your favorite toppings and devour. Share with your friends or store in fridge in zip top bag for several days and make crêpes a part of your meal prep for the week.
You’re welcome.
* Batter can store in the fridge for up to 2 days prior to cooking as long as its covered.
None of the nonsense
Recipe
What you’ll need:
2 tablespoons of butter
1 cup of flour
1/2 teaspoon of salt
1 1/2 cups whole milk
3 large eggs (add an extra yolk for a bolder flavor)
1 1/2 teaspoons vanilla extract (omit if going savory route)
The process:
Brown butter in medium (nonstick) skillet, 10-12 inch, over medium to medium-low heat. Once browned, remove from heat and let cool slightly. (pro tip- brown butter in pan you will be cooking the crêpes in)
While butter is cooling, sift together flour and salt into a medium bowl. In another bowl, whisk together milk, eggs, vanilla. Add brown butter to milk mixture, whisking continuously as you add butter. Make sure to scrape the bottom of the pan and get all the speckled brown bits into the batter.
Add the flour mixture to the milk mixture and whisk together until smooth and no chunky bits remain-this may take a couple minutes but it is so important.
Next, heat previously buttered pan to medium to medium high heat. Once hot, add about 1/3 cup of batter to the hot pan, rotating and tilting the pan in a circular motion to cover the bottom of the pan with batter. Put pan back on heat and cook for 1-2 minutes until crêpe appears almost dry. Carefully use a rubber spatula or tongs to flip crêpe over. Cook on second side for 30 seconds to a minute until this side is too golden with brown spots. Remove from pan. You can put on a cookie sheet and place in the oven on low heat to keep warm or just throw it on a plate like I do.
Repeat the process until all the batter is used up and you have a lovely stack of crêpes.
Adorn with your favorite toppings and devour.
* Batter can store in the fridge for up to 2 days prior to cooking as long as its covered.
