Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
- 1 cup unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups whole milk, room temperature
- 4 large eggs, room temperature
- 3 tablespoons unsalted butter, melted, plus more for brushing
Baked Creme Brulee Doughnuts
- Step 1In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
- Step 2Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into the center of the skillet, tilting and swirling the pan until the batter evenly coats the bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of the crepe with an offset spatula, then use your fingers to gently flip the crepe. Cook on the second side until just set and golden in places on the bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
- Step 3Repeat with remaining batter, coating the pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating for up to 5 days, or freezing up to 1 month.
Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. If not used immediately, stack cooked cooled crepes with wax paper and refrigerate, for up to 3 days.