Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Begin to whisk the eggs, gradually incorporating the flour from the edges of the well.
- Once the eggs and flour are combined, slowly pour in the whole milk while continuing to whisk. This will help avoid lumps in your batter. Keep whisking until the batter is smooth and free of lumps.
- Add the melted unsalted butter to the batter and whisk until fully incorporated. This step is crucial for flavor and will help create that luscious texture we all love in crêpes.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes. This resting period allows the gluten in the flour to relax, resulting in tender crêpes.
- Place a non-stick skillet over medium heat and let it warm up. You can lightly grease the skillet with a bit of butter or oil, but if it’s non-stick, it may not be necessary.
- Once the skillet is hot, use a ladle to pour about 1/4 cup of batter into the center of the skillet. Quickly tilt and swirl the skillet to spread the batter evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
- Using a spatula, gently lift the crêpe and flip it over. Cook for an additional 1 minute on the other side. Once cooked, transfer the crêpe to a plate and repeat the process with the remaining batter.
- Serve your crêpes warm with your favorite fillings and toppings. Whether you prefer a sprinkle of powdered sugar, fresh fruit, or a savory filling, the possibilities are endless!
Notes
- Make sure to whisk the batter until smooth to avoid lumps.
- Let the batter rest for at least 30 minutes for better texture.
- Experiment with different fillings for a variety of flavors!