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Savory Crepes
Serves 4-6
INGREDIENTS
3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups milk
METHOD
1
Put the flour, salt, and sugar in the bowl of the food processor fitted
with the Processing blade and turn the processor on. With the
machine running, add the eggs, 2 tablespoons of the melted butter,
and the milk through the feed tube. Process for 1 minute. Transfer to
a bowl, cover with plastic, and allow to sit at room temperature for
1 hour, or refrigerate overnight.
2
Heat an 8-inch crêpe or omelet pan over medium-high heat until it
feels hot when you hold your hand above it. Brush lightly with some
of the remaining melted butter. Ladle in about 3 tablespoons of
batter and tilt or swirl the pan to spread the batter evenly. Cook until
the crêpe's surface is covered with bubbles and the edges can be
easily lifted away from the pan, so that you can see if the underside
is golden. When the underside is golden, after about 2 minutes, flip
the crepe, using a thin spatula or, very carefully, your fingertips.
Cook the other side for 30 seconds and transfer to a plate. Repeat
with the remaining batter, stacking the crêpes as you go along.
The recipe yields about fifteen 6-inch crêpes or ten to twelve
8-inch crêpes.
3
If you aren't using the crêpes right away, stack them between
pieces of parchment or wax paper, wrap them in foil, and refrigerate
or freeze.
Desserts
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