How to make a crepe

Photo by Dorothy J.

PREP TIME

101

minutes

TOTAL TIME

101

minutes

SERVINGS

16

servings

PREP TIME

101

minutes

TOTAL TIME

101

minutes

SERVINGS

16

servings

Ingredients

  • 1-1/2

    cups 2% milk

  • 4

    eggs

  • 1

    cup all-purpose flour

  • 1-1/2

    teaspoons sugar

  • 1/8

    teaspoon salt

  • 8

    teaspoons butter

Directions

Add Batter Spoon 2-3 tbsp. crepe batter into a hot, greased skillet Swirl Lift pan to gently swirl the batter so it evenly coats the skillet. Flip With a non-metal spatula, carefully loosen the crepe and turn it over. It's perfectly OK to use your fingers if necessary Crepe Cues * No crepe pan? No worries. Your favorite 8-inch nonstick skillet will do. You'll have to handle the skillet often while making crepes, so select one with a rubber or silicone handle for comfort and protection from the pan's high temperature. * Refrigerating the batter for 1 hour lets the gluten in the flour relax and bond to the eggs and milk, which gives the finished product a more tender texture. In other words, it leads to extra yumminess. * Use butter in the skillet sparingly, wiping away any excess melted butter with a paper towel. Too much melted butter causes crepes to brown unevenly and makes the edges crisp. * Cook each crepe over medium heat until batter dries and loses its shine, about 20 seconds. Then flip the crepe and cook another 15-20 seconds. * Keep your crepes warm by stacking them in an ovenproof dish, covering them and putting them into an oven set at 175°. * To freeze crepes, layer them individually between squares of waxed paper. Place in a freezer container; seal and freeze for up to 2 months. Be sure to label and date the package.

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