Ingredients
- 2 large eggs
1 ¼ cups Milk about 10 fluid ounces
1 cup All-Purpose Flour 5 ounces
1 tbsp Unsalted Butter melted; or vegetable oil (1/2 ounce); plus more for cooking
1 pinch Kosher Salt- 1 tbsp Sugar optional, for sweet crepes
- 1 tbsp Fresh herbs, such as parsley, tarragon, chervil, or chives minced; optional: for savory crepes
Equipment
Instructions
- Blend the eggs, milk, flour, melted butter or oil, salt, and optional sugar until the batter is smooth. Alternatively, whisk thoroughly in a bowl. Stir in the herbs only for savory crepes.
- Warm a 10-inch nonstick skillet over medium heat. Brush lightly with butter or oil; the surface should be coated without pools of fat.
- Pour in 3 to 4 tablespoons of batter and immediately tilt the pan to coat the base in a thin layer. Adjust the heat as needed so the batter sets without scorching.
- Cook until the surface has set and the edge releases. Slide a thin spatula underneath, turn carefully, and cook the second side until set and lightly colored. Transfer to a plate and repeat with the remaining batter, greasing the skillet lightly as needed.
Notes
Choose sugar for sweet fillings or herbs for savory fillings; both are optional. Yield varies with pan size and batter thickness; the original formula serves 4. Cool unfilled crepes, cover, and refrigerate for up to 3 days. Rewarm in a nonstick pan.
