- Combine the flour and salt in a mixing bowl. In another, smaller bowl, beat together the milk and eggs.
- Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.
- Stir in the butter. Cover and let sit for at least an hour.
- Heat a pan until it's medium-hot; a 10" skillet works well here. Use a paper towel to carefully wipe the bottom of the pan with a bit of butter.
- Pour a scant 1/3 cup of batter into the bottom of the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.
- Cook until the bottom of the crêpe begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side, just until set, and place on a warm plate. Cover until the remaining crêpes are cooked.
- Fill as desired. Crêpes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walk-around snack.
Tips from our Bakers
- Crêpe batter is a cinch to make. You just need to make it enough ahead of time so it can sit at room temperature for an hour or so. This resting time really changes the nature of the batter and makes for a much better crêpe.
- Don't need a dozen crêpes all at once? Cut the recipe in half; or make the whole recipe, and freeze the extra crêpes for later.
- Think savory as well as sweet: crêpes are delicious filled with thin-sliced ham and shredded cheddar.