The big argument about crepes is what utensil to use. A crepe pan–a very shallow skillet–may well be the best. A standard skillet turned upside down works well, if you have a gas stove. The goal is to allow the batter to spread out in a thin layer, then to cook without sticking.
The main differences between crepe batter and pancake batter are 1) there’s a lot more egg for the crepes and 2) there’s nothing to make the batter rise. So don’t use self-rising flour. This recipe makes savory crepes. To make sweet crepes, cut back on the salt to 1/4 tsp. and add 2 tsp. sugar.
- 2/3 cup all-purpose flour
- 1/2 tsp. salt
- 3 large eggs
- 1 1/4 cup milk
- 2 Tbs. butter
- 1 Tbs. brandy
- Melted butter for the pan
1. In a bowl, combine the flour and salt (and sugar, if you’re making sweet crepes). Stir well with a wire whisk.
2. In a second bowl, beat the eggs and add the milk and brandy. Melt the butter and whisk it in quickly.
3. Add the dry ingredients to the wet ingredients and whisk until all the lumps are gone.
4. Heat a skillet until a drop of water dances on the surface. Dip a paper towel in the melted butter and wipe it around the inside of the pan. Immediately pour about two tablespoons of the batter (all at one time, using a pour spout or a ladle) into the pan. Use the ladle or a spoon to spread the batter, then pick up the pan and tilt it around to get the batter to run in a thin layer across the entire bottom.
5. When the edges of the crepe start browning and curling up slightly (between 75 and 90 seconds), use a thin turner to flip it over. Cook the other side for only about 30 seconds more. Then remove the crepe and place it on a wire cake rack to cool without steaming itself into sogginess.
6. Repeat the process, stirring the batter a little before each new crepe. Move the crepe on the rack to a plate to make room for the next one. And remember: they will not all be perfect. Eat the failures as snacks.
This process takes awhile. So put a good CD on, open a bottle of wine, and relax.
Makes about twenty.