Whether they’re for breakfast or dinner, crepes make a delicious meal.
Carrian Cheney shares how to make this classic recipe.
3/4 cup all-purpose flour
2 Tablespoons granulated sugar
1 1/4 cups whole milk
1 large egg plus 1 egg yolk
2 tablespoons butter, melted
In a medium bowl, whisk together the flour and sugar.
In another bowl, whisk together the milk and eggs.
Slowly whisk the wet ingredients into the dry ingredients and then drizzle in the butter until smooth. Allow batter to sit for 15 minutes.
Heat a skillet over medium heat with a little butter or nonstick spray in the pan. Pour 1/4 to 1/3 cup of the batter into the pan, lift pan off the burner, and swirl with your wrist so batter covers the entire bottom of the pan. Return the pan to the burner.
Once the edges of the crepe start to lift and curl, carefully flip the crepe. We prefer to use a rubber spatula since it bends and slides right under the crepe. Set crepe aside on a paper-towel lined plate and repeat, using all the batter.
Serve with your favorite toppings or fillings, such as Nutella, berries, bananas, or jam.
Makes 8 to 12 crepes.
Find more of Carrian’s recipes at www.ohsweetbasil.com.