melted butter, for brushing the crepe pan, as needed
Instructions
To make the crepes, place the milk, melted butter, eggs and salt into a blender or food processor; mix or process until well combined. Add the flour and mix again for 15-20 seconds or until smooth; let batter rest for 20-30 minutes to fully allow the flour to absorb into the wet ingredients.
Heat an 8-inch crêpe pan or a small nonstick skillet over medium heat. Using a pastry brush, lightly brush the pan with melted butter.
Give the rested batter a quick stir, then pour 1/4 cup of the prepared batter into the buttered pan, swirling the pan to fully cover the bottom of the pan with the crepe batter.
Cook the crêpe for one minute, or until it begins to curl around the edges, and is golden brown in color. Carefully flip the crepe, cooking it for an additional 30 seconds or until set; transfer to a platter, layering them between pieces of wax paper to prevent them from sticking.Repeat with the remaining batter, making additional crepes.
Notes
Use a non-stick skillet that has low sides and a heavy bottom. The low sides make it easier to flip the crepes and the heavy-bottom of the skillet ensures a nice, golden brown finish on your crepes.
A rubber spatula is very handy for loosening the edges of the crepe from the pan, allowing you to grasp the crepe with your fingers (gingerly!), peeling the crepe up off the bottom of the pan and quickly flipping it over. Keep in mind that the second side of the crepe will cook in about half the time as the first.
If you need to make your crepes ahead of when your guests will arrive, a good baking sheet is helpful for keeping them warm in the oven; place small squares of parchment or wax paper between each crepe to keep them from sticking to each other.
When the crepe batter is poured into the skillet, you want to hear a very slight sizzling noise; this is the perfect temperature for crepes since it will provide nice browning but still allow for the crepe batter to spread out as you swirl it around the pan.
If you prefer super thin, delicate crepes, once you’ve poured in 1/4 cup – 1/3 cup of the batter (depending on the size of skillet you are using), carefully lift the buttered pan from the heat, tilting your wrist a bit so that the batter rolls to one side, then swirl the pan to coat the entire bottom evenly with the crepe batter.
When it comes to crepe fillings, the sky is the limit, truly. You can make savory crepes, filling them with seafood and fancy cheeses, or a sweet filling as simple as warm strawberry jam sprinkled with powdered sugar.