Description
Delicate, thin, and versatile crêpes that can be enjoyed with sweet or savory fillings.
Ingredients
Units
Scale
- 2 cups (250 g) all-purpose flour
- 3 large eggs
- 2 1/2 cups (600 ml) whole milk
- 1.8 oz (50 g) unsalted butter, melted
- 1 tablespoon (15 ml) dark rum or Grand Marnier® (optional)
- 1 tablespoon (10 g) sugar (optional, for sweet crêpes)
- Pinch of salt
- Cooking oil or additional melted butter for the pan
Instructions
- Prepare the Batter:
- In a large mixing bowl, combine the flour, salt, and sugar (if using).
- Create a well in the center and add the eggs.
- Gradually pour in 1 cup (250 ml) of the milk, whisking continuously to form a smooth, lump-free batter.
- Once smooth, add another cup (250 ml) of milk and whisk until fully incorporated.
- Rest the Batter:
- Cover the bowl and let the batter rest for at least 1 hour at room temperature. This allows the gluten to relax and results in tender crêpes.
- Finalize the Batter:
- After resting, stir in the remaining ½ cup (100 ml) of milk, melted butter, and the optional liquor until well combined. The batter should be thin and smooth.
- Heat the Pan:
- Heat a crêpe pan or a non-stick skillet over medium-high heat. Lightly grease the pan with a small amount of oil or melted butter.
- Cook the Crêpes:
- Pour approximately 3 tablespoons (45 ml) of batter into the center of the pan.
- Quickly tilt and rotate the pan to spread the batter evenly, forming a thin circle.
- Cook for about 40 seconds, or until the edges start to lift, and the underside is lightly golden.
- Flip the crêpe using a spatula and cook the other side for an additional 30 seconds.
- Transfer the cooked crêpe to a plate and repeat with the remaining batter, greasing the pan as needed.
Notes
- Resting the Batter: Allowing the batter to rest is crucial for achieving the best texture. It helps the flour fully hydrate and the gluten to relax.
- Consistency: The batter should have a thin, pourable consistency. If it’s too thick, add a little more milk to achieve the desired consistency.
- Serving Suggestions: Crêpes can be served with a variety of fillings. For sweet crêpes, consider Nutella, fresh fruits, whipped cream, or a sprinkle of powdered sugar. For savory options, fillings like ham, cheese, sautéed vegetables, or smoked salmon work well.