Description
These delicate, classic crêpes have just a small amount of sugar, making them well suited for either sweet or savory recipes.
Ingredients
- 4 large eggs
- 1 1/4 cups milk
- 1 1/2 teaspoons sugar
- Pinch of salt
- 1 cup all-purpose flour
- 1 tablespoon melted unsalted butter, plus more for cooking
Directions
- Crack eggs into a medium bowl, and whisk in 1/2 cup of the milk and sugar and salt until combined. Whisk in flour until batter is smooth. Whisk the remaining 1 cup of milk and 1 tablespoon of melted butter into the batter. Let the batter stand at room temperature for 1 hour.
- Heat a 7-inch crêpe pan over moderate heat and brush with melted butter. Pour 3 tablespoons of the crêpe batter into the pan and immediately rotate the pan to coat the bottom evenly. Cook the crêpe until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook until brown dots appear on the second side, about 10 seconds longer. Transfer each of the crêpes to a large plate as it is cooked. Continue making crêpes with the remaining batter, adding melted butter as needed, to make 16 to 18 crêpes.
