How to Make Basic Crepes

Crepes are thin, tender pancakes that are used to wrap up all types of foods for everything from appetizers to desserts. The crepes themselves are easily made ahead of time. This recipe makes 8 to 10 crepes.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/4 tsp. salt
• 1 c. milk
• 1 tsp. sugars
• 2 eggs
• 2 tbsp. vegetable oils
• 1/2 c. melted butter (approximate)
• 1 c. sifted all-purpose flour
• 1/4 tsp. salt
• 1 c. sifted all-purpose flour
• 2 tbsp. vegetable oils
• 1 tsp. sugars
• 1/2 c. melted butter (approximate)
• 2 eggs
• 1 c. milk

1. Whisk all ingredients, except the flour and butter, together well.

2. Gently whisk in the flour, stopping as soon as the flour is incorporated and no lumps remain.

3. Heat an 8- or 9-inch nonstick sauté pan over medium heat.

4. When it is moderately hot, brush on a thin layer of melted butter. Only brush on enough to lightly coat the bottom and sides of the pan.

5. Lift the pan off the heat with one hand, and ladle about 1/3 c. crepe batter into the pan, close to the handle. The batter touching the surface of the pan should immediately set, but shouldn't sizzle; if it does, the pan is too hot.

6. Tilt the pan away from you, using a circular motion, to get the rest of the batter to run all over the bottom of the pan in a thin, even coat. Use more or less batter as necessary.

7. Return the pan to the heat.

8. After a few moments, or when bubbles appear on the surface, use a flexible spatula to lift up a bit of the crepe and peek under it; if it comes up solidly and the underside is yellow with mottled golden spots, flip it over. The proportion of brown to yellow should be about 50-50; too much brown means the pan is too hot.

9. Cook for another 5 to 10 seconds, then transfer the crepe to a plate.

10. Repeat with the rest of the batter. Re-butter the pan after every few crepes, or as needed.

Tips & Warnings

• Crepes are very easy to make, but require just a little finesse in how much you let the pan heat over the stove. Experienced cooks regulate the heat of the pan by pulling it on and off the heat as necessary so the crepe doesn't overcook.
• Don't let the pan get too cold, though. The batter needs to set as soon as it hits the surface.
• It is infinitely easier to turn a crepe that is actually done on the first side, as opposed to underdone. It may take a crepe or two before you get the hang of it. Don't despair if the first couple don't come out.
• Finished crepes can be covered and kept at room temperature for a few hours, or wrapped and refrigerated for a few days.
• These basic crepes can be used for virtually any recipe that uses crepes; for dessert crepes, add a shake or two of nutmeg to the batter.

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