Crêpes

Dec 24 2025

Ingredients

• 2 cups (240g) Unbleached All-Purpose Flour
• 1⁄2 tsp Salt
• 1 1⁄2 cups (340g) milk
• 4 Eggs
• 1⁄4 cup (57g) butter, melted

Steps

1. Combine all ingredients in a blender and pulse for 10 seconds or until smooth.
2. Cover and let sit for at least an hour. You can do this in the fridge if you’d like. Making them the night before is probably also smart.
3. Set your oven to keep warm (170ºF) and place a plate in it.
4. 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.
5. 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.
6. 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 the plate in the oven.