Crepes are quite versatile as a beginning for a variety of desserts. By using different fruits and fillings you can create completely new desserts, limited only by your imagination. Go for it!
This is the basic recipe, your jumping off point. Use it as is, then experiment with different fillings (like these fabulous Lemon Crepes) to discover your favorite, or come up with your own signature dish.
1 1/2 cups flour
1 1/4 cup milk
6 tablespoons butter, melted, plus more butter for the pan
3 tablespoons sugar
1/2 teaspoon salt
- Put flour, milk, and melted butter in a large bowl and whisk until well combined.
- Add eggs, sugar, and salt, and continue whisking until the mixture is smooth, not lumpy, about 20 seconds. At this point, the batter should be like a thin pancake batter.
- Using a nonstick skillet or crepes pan, melt the butter on medium heat until it is quite hot but not smoking.
- Using a small measuring cup, quickly pour approximately 2 tablespoons of batter into middle of pan, rolling the pan as necessary to spread the batter across the bottom of the pan. You want a nice, evenly-round shape. This should be done as fast as possible — thin batter cooks quickly!
- After 30 seconds to 1 minute, flip the crepe with a wide spatula. The underside should be golden brown. Cook another 30 seconds on the other side, then transfer the crepe to a wire rack.
- Melt more butter in the pan as needed, and continue frying in this manner until all the batter has been used. Let the crepes cool on the rack, then stack them up between layers of parchment paper or waxed paper.
If you plan to serve them immediately, keep crepes warm in the oven at 200 degrees. They can also be wrapped and frozen for up to 6 months.