When I have a little time on a weekend morning, my family and I love having crepes. Many years ago, my mom brought me a crepe pan back from France, but it is not a necessity to make delicious crepes. You just need a well-seasoned pan. My crepe pan has an 8 inch diameter, and I wouldn’t get much bigger than that because it can get hard to flip. Also, if you aren’t using a crepe pan, choose a pan that has a low lip or a very slanted edge so it’s easier to get under the crepe to flip.
- 3 eggs
- 3 tablespoons of melted butter
- 1 cup flour
- 1 1/3 cup whole milk (yes, it does make a difference, use whole!)
- 1 tablespoon butter
- Toppings of your choosing: fruit, cinnamon sugar, jams, nutella, dulce de leche
- Assemble ingredients in a food processor and blend (it’s really as simple as that). To avoid cleaning the cuisinart, I used to hand mix it, but I’ve given that up because I could never get all the lumps out: it’s just easier to blend with a food processor.
- If you have the time, let the batter sit for 5 minutes to an hour.
- Heat a crepe pan or ~8 inchwell-seasoned substitute pan on stovetop: lo-medium heat (it’s kind of like pancakes, different stovetops will vary)
- I transfer the batter to the measuring cup I used to melt the butter and then measure the milk. It’s easiest just to pour the batter onto the crepe pan using the measuring cup.
- Pour roughly 1.5 tablespoons of batter on the pan. Lift the pan and swirl it around to coat the pan.
- When the edges start to cook (usually about 1 minute), it is time to flip over your crepe. Before you do, take a peak to make sure it looks like it’s well-cooked. When you flip it over, the batter appears still quite liquid-y in the crepe. Once you turn it over, it will cook roughly another 1/2 minute.