How to make a crepe

By dorchuk

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

Details

Servings 16
Preparation time 101mins
Cooking time 101mins

Preparation

Step 1

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.