French Crepe
Servings: 4
Equipment
- Nonstick pan
- silicone spatula
Ingredients
- 8 tbsp butter melted
- 4 eggs whisked
- 1 tbsp granulated sugar
- 1 cup all purpose flour
- 1 1/2 cup whole milk
- 1/4 tsp salt
- 1/4 cup confectioners sugar garnish for sweet crepes
Instructions
- In a medium bowl, whisk eggs until mixture for about 30-seconds.
- Add salt, 3 tablespoons melted butter, and sugar. Whisk for another 10-seconds.
- Using a silicone or wooden spoon, mix in flour until it becomes a thick paste. This seems counter intuitive, but it helps prevent clumping.
- Return to the whisk and stir in milk. It should be a thin, silky consistency.
- Add a small pad of butter to a large, nonstick pan over medium heat.
- Allow the butter to melt before adding a small ladle of batter to the center of the pan.
- Swirl the pan so that the batter moves evenly toward the edge.
- Let it sit for a few seconds, or until the edges of the crepe are lighter in color. Use the spatula to lift the edges to make flipping easier.
- Flip your crepe and cook it for about another minute longer, or until it's golden brown on both sides.
- Fill crepe with your choice of ingredients. For this recipe, I kept it simple with Nutella and bananas and strawberries,
- Use a sieve or fine strainer to dust confectioner's sugar on top of sweet crepes