Crêpe
By Tested and perfected in the Sur la Table kitchen
Crêpe
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
Crêpes are a versatile dish and can be easily customized with your favorite savory or sweet filling. Fill with softened cream cheese and lox for a savory brunch dish, chocolate-hazelnut spread and bananas for an afternoon treat, sweetened whipped cream and fresh berries or ham and cheese, the possibility are limitless.
- 2 large eggs
- 1 cup whole milk
- ⅓ cup water, plus more as needed
- 1 cup unbleached all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon granulated sugar
- 2 tablespoons melted unsalted butter, plus more for cooking crêpes
To prepare crêpe batter: Place eggs, milk, water, flour, salt, sugar and the 2 tablespoons of melted butter in a blender. Blend into a smooth batter with the consistency of heavy cream. If batter is too thick, whisk in additional water, 1 tablespoon at a time. Cover and refrigerate for at least 30 minutes or up to overnight.
Heat a 9 inch crêpe pan or high-quality, nonstick skillet over medium heat until hot enough for a drop of water to sizzle on contact. Brush the surface of the crêpe pan with a thin film of the melted butter using a silicone pastry brush. Ladle ¼ cup into the middle of the pan, tilting the pan quickly in all directions to evenly coat with a thin layer of batter. Cook crêpe until the edges turn golden brown, 60 to 90 seconds. Gently lift the edge of the crepe with an offset spatula and quickly flip. Cook the second side until the batter is set, another 30 to 60 seconds.
Transfer the crêpe to a plate and top with a sheet of parchment paper. Repeat with the remaining batter, brushing the pan with more butter, as needed. Stack the crêpes, layered between sheets of parchment, to prevent sticking. You will need at least 8 crêpes for serving.
Heat a 9 inch crêpe pan or high-quality, nonstick skillet over medium heat until hot enough for a drop of water to sizzle on contact. Brush the surface of the crêpe pan with a thin film of the melted butter using a silicone pastry brush. Ladle ¼ cup into the middle of the pan, tilting the pan quickly in all directions to evenly coat with a thin layer of batter. Cook crêpe until the edges turn golden brown, 60 to 90 seconds. Gently lift the edge of the crepe with an offset spatula and quickly flip. Cook the second side until the batter is set, another 30 to 60 seconds.
Transfer the crêpe to a plate and top with a sheet of parchment paper. Repeat with the remaining batter, brushing the pan with more butter, as needed. Stack the crêpes, layered between sheets of parchment, to prevent sticking. You will need at least 8 crêpes for serving.