Basic Crepes

Name: Basic Crepes
Ingredients: 4 large eggs, room temperature; 2⅓ cups whole milk; ⅔ cup sugar; 1 teaspoon vanilla extract; 2⅓ cups all-purpose flour; ½ teaspoon kosher salt; 4 tablespoons unsalted butter, melted; Suzette Sauce and Milk Chocolate Sauce, whipped cream, and/or jam (for serving)

4.6

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Servings: 20

Author : Ludo Lefebvre

recipes crepe egg

Ingredients

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4 large eggs, room temperature2⅓ cups whole milk⅔ cup sugar1 teaspoon vanilla extract2⅓ cups all-purpose flour½ teaspoon kosher salt4 tablespoons unsalted butter, meltedSuzette Sauce and Milk Chocolate Sauce, whipped cream, and/or jam (for serving)

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Instructions

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Step 1

Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour.

Step 2

Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.

Step 3

Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, and/or jam alongside.

Step 4

Do Ahead: Batter can be made 1 day ahead. Keep chilled. Stir gently to reincorporate before cooking.