Name: Crêpes
Yield: -6 servings
Ingredients: ½ cup Flour; 1 tsp Sugar (IF making a sweet dish otherwise omit); ½ tsp Salt; 1 cup Milk; 4 Eggs; 3 tbsp Melted butter cooled

CategorySweet sauces and dough

These are not pancakes, these are thin crêpes also known as crêpes dentelle (lace crepes).
I use them for everything from crêpes Suzette to savoury confections. Crêpes can be served as is, with maple syrup, or filled with fruit and covered with either ice cream or any number of sauces. They can also be used in savoury dishes and filled with vegetable (like asparagus) or seafood (like crab) and covered with a sauce (like béchamel). The possibilities are endless. Feel free to add flavourings such as orange zest or fresh herbs in your batter according to what dish they will be used for.

Yields-6 Servings

½ cup Flour

1 tsp Sugar (IF making a sweet dish otherwise omit)

½ tsp Salt

1 cup Milk

4 Eggs

3 tbsp Melted butter cooled

Combine dry ingredients

Pour in a blender, food processor or mixing bowl, the eggs and half the milk, add the dry ingredients and mix

Scrape the sides and add remaining milk and the melted butter

Let stand overnight (if possible) in the refrigerator or at least a few hours

When ready to cook, take a frying pan the size of the crêpes you want to make, (nonstick are the best), wipe it with a little bit of oil, heat it and pour just enough batter to cover the bottom of the pan by swirling it around

Lift the side delicately to check the colour, when it is golden flip the crêpe and cook a few minutes more

Slide the crêpe on a warm plate.
You can pile them up and keep them warm in the oven set at the lowest temperature.
They can be made ahead and refrigerated.
If you want to freeze then it is best to separate each crepe with a piece of parchment paper before wrapping the whole pile.

Ingredients