Ingredients
Equipment
Method
- Sift the flour and salt into a medium mixing bowl to remove any lumps, then set aside.
- Melt the butter either in the microwave or a small saucepan. Let it cool slightly.
- In a separate, smaller bowl, combine the eggs and milk. Whisk thoroughly until well blended.
- Pour about one third of the egg and milk mixture into the dry ingredients and whisk until smooth. Repeat with another third, whisking again, then add the remaining wet mixture along with the melted butter. Whisk until the batter is completely smooth.
- Cover the batter and refrigerate for at least 30 minutes, or leave overnight, to allow the batter to rest.
- When ready to cook, take the bowl from the fridge and briefly whisk the batter. Preheat a large frying pan or crepe pan over medium heat.
- Lightly grease the pan with a little butter, then pour in 1/3 cup of batter. Immediately tilt the pan to spread the batter in a thin, even layer.
- Cook the crepe over medium-low heat for about 1 minute, or until the surface appears set. Flip with a spatula and cook the other side for around 30 seconds.
- Repeat with the remaining batter until all the crepes are cooked. Serve warm with your preferred fillings or toppings.
Nutrition
Notes
Letting the batter rest in the fridge makes the crepes tender and easy to handle; overnight resting is even better. You can prepare the batter up to a day in advance or freeze it for later use. Cooked crepes store well in an airtight container in the refrigerator for up to three days, with parchment paper between each to prevent sticking. To reheat, warm in a dry skillet over low heat or microwave briefly. Crepes can be filled with sweet options like lemon and sugar, Nutella and fruit, or savory ingredients such as ham and cheese.