The Traditional French Crepe
PREPARATION: 1½ hours – makes 12 crepes
Crepes can be prepared ahead and stacked directly on top of each other, no need to separate with paper towel or wax paper. For best results, bring all ingredients to room temperature.
- 3 whole eggs
- 1½ cups whole milk (355ml)
- 1¼ cups all-purpose flour (150g)
- 6 tablespoons water (45ml)
- 2 tablespoons unsalted butter, melted (30g)
Place all ingredients in the blender and mix well, scraping the sides to be sure all ingredients are well blended. For best results, let stand for 45 minutes to an hour. Stir batter before using. Lightly grease pan with unsalted butter, pure golden olive oil or canola oil and heat the pan over medium-high heat 270°F (132°C) until hot. Pour about ¼ cup batter into the center of the pan with one hand, lifting the pan with the other hand and quickly tilting the pan around to spread the batter so it covers the bottom of the pan. Cook for about 1½ minutes, until bottom of crepe is slightly brown. Loosen edges of the crepe with a spatula and slide out onto a paper towel.