Beth's Foolproof Crepes Recipe | ENTERTAINING WITH BETH

Start with about 1 cup of flour.

Add milk to the flour and whisk until the flour is completely dissolved and combined into the milk.

Add sugar and salt, then whisk again.

Beat the eggs separately before adding them to the batter for a smoother texture.

Add melted butter to the batter and whisk until combined.

Use a 12-inch non-stick skillet for cooking the crepes, which has a 9.5-inch bottom.

Dab a paper towel in grapeseed oil and rub it around the bottom and sides of the pan.

Ladle the batter into the pan and immediately move the pan around to distribute the batter evenly.

Wait until there is no wet batter on top and the edges are golden brown before flipping the crepe.

Use a long metal spatula to release the crepe from the perimeter of the pan.

Pick up the crepe with your hands and flip it over to cook the other side for 30 to 40 seconds.

Slip the cooked crepe out of the pan onto a cutting board.

To store crepes for later, stack them on a paper towel, wrap tightly in aluminum foil, and refrigerate.

To reheat, microwave the wrapped crepes for about 30 seconds to a minute before serving.

For fillings, spread about 1 tablespoon of raspberry jam inside the crepe, fold it in half and then in quarters, and dust with powdered sugar.

For other fillings, use Nutella or a combination of butter, lemon juice, and powdered sugar.

Equipment Needed

Dietary

Allergens