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Crepes

Author: Toni Anderson

Ingredients

  • 3/4 cup + 1 tablespoon all purpose flour
  • 3 tablespoon superfine sugar I pulsed regular sugar in my Magic Bullet for a couple seconds – it’s one of my most used appliances
  • 1/8 teaspoon salt
  • 1 3/4 cup milk
  • 2 large eggs
  • unsalted butter

Instructions

  • Whisk together flour, sugar and salt in a large bowl (I used a plastic measuring pitcher for easy pouring).
  • In a medium bowl (I used a the blender on my Magic Bullet) whisk together milk and eggs.
  • While whisking flour mixture, slowly add milk mixture and whisk until smooth.
  • Heat an 8 or 9 inch nonstick skillet over medium heat. Rub with butter.
  • Pour in about 3 T of the batter.
  • Tilt and rotate pan until batter is evenly spread.
  • Cook until top is dry and bottom is golden brown in spots, about 3 minutes.
  • Gently flip over and cook one minute more.
  • Remove to plate.
  • Now you can eat immediately or store by placing first crêpe on a sheet of plastic wrap, placing another sheet of plastic wrap on top of it and alternating between crêpes and plastic until you have finished cooking. Then store in refrigerator up to 3 days. You can heat in microwave (with the plastic wrap if you use Press N Seal) for one minute.

Notes

A note on flipping… use a thin and wide spatula and move slowly. You maydestroy a couple crêpes until you get the hang of it. They may not be prettybut they’ll still be edible!