Crepes

By Michinthekitch

Ingredients

• 3 cups all-purpose flour
• 1/2 tsp salt
• 4 cups whole milk
• 4 large eggs
• 4 tbsp unsalted butter, melted and cooled

Details

Servings 24

Preparation

Step 1

1. Sift the flour and salt together into a bowl. In another bowl, whisk together the milk, eggs, and butter evenly blended. Add all at once to the dry ingredients. Stir just enough to make a smooth batter. Let the batter rest, refrigerated, for at least 2 hours or up to overnight. If the batter has lumps, strain through a sieve before preparing the crepes.

2. Heat a crepe pan or small nonstick skillet over medium high heat and brush liberally with oil. Ladle about 1/3 cup of the batter into the crepe pan. Lift the pan from the heat and tilt and swirl to completely coat the pan with a thin layer of batter. Cook on the first side until set and browned, about 1 1/2 minutes. Turn or flip the crepe and finish cooking on the second side, 30 to 45 seconds more.

3. Flip the crepe out of the pan onto a plate lined with parchment or waxed paper. Repeat with remaining batter to make 24 crepes in all.