Basic crepe batter perfect for both sweet and savory fillings. Makes 8 large or 16 small crepes.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 2 Cups |
| Milk | 1½ Cups |
| Eggs | 3 Large |
| Butter | 2 Tablespoons, Softened |
| Salt | ½ Teaspoon |
| Sugar | 1 Tablespoon |
Instructions
- In a mixing bowl, combine flour, salt, and sugar.
- In a separate bowl, whisk together milk, eggs, and softened butter until smooth.
- Pour wet ingredients into dry ingredients and stir until a thin batter forms.
- Heat a small or large pan over medium heat and lightly butter the surface.
- Pour 3 tablespoons of batter per crepe for small pans, or 1/3 cup for large pans, pouring toward the outside edge of the pan.
- Immediately tilt and rotate the pan to spread the batter into a thin, even circle.
- Cook for 1 minute until the bottom is light golden, then flip.
- Cook the other side for 1 minute until set.
- Transfer to a plate and repeat with remaining batter.
Stack crepes with parchment paper between each to prevent sticking. Keep warm until ready to fill and serve.