How To Make Perfectly Light And Delicate Crepes

In a large bowl, crack in 3 eggs and beat them until totally smooth.

Add in 1 and 1/4 cups of whole milk, 1 teaspoon of sugar, a pinch of salt, and 1 cup of all-purpose flour. Whisk together until fully combined.

Let the batter rest for about 5 minutes to allow air to escape and lumps to work themselves out.

Use a sieve to pour the batter into another bowl to catch any lumps of flour.

Melt 1 tablespoon of butter in the microwave for about 8 seconds, then whisk it into the sieved batter.

Check the consistency of the batter; it should coat a spoon but not be too thick or too runny.

Heat a 10-inch nonstick pan over medium-high heat, then reduce to medium for cooking.

Add a little butter to the pan as a thermometer; if it melts slowly, the pan is ready.

Take a ladle and fill it roughly 2/3 full with batter, pour it into the center of the pan, and swirl to spread it into a thin layer.

Cook the crepe for about less than a minute, watching for the top to dry and the edges to pull away.

Gently flip the crepe using a spatula and your hand to guide it.

Continue cooking the remaining batter, making roughly 8 to 12 crepes, and stack them on a plate in a warm oven.

Equipment Needed

Allergens