basic crepes
 
This recipe makes between 15 to 18 crepes, but allow for a few mess-ups at first til you get the hang of it!
Ingredients
  • 2 cups milk
  • 4 large eggs
  • ½ teaspoon kosher salt
  • 1 ½ cups flour
  • 6 tablespoons butter, melted, plus a little more for coating the pan.
Instructions
  1. You can whisk the batter together by hand, but it’s a cinch in a blender… Just toss in all the ingredients and blend until just combined. Let the batter sit for about 20 minutes (or up to overnight if you have the time).
  2. Heat an 8-inch nonstick skillet or crepe pan over medium heat until it’s hot enough to make a drop of water sizzle upon contact. Brush the pan with a little melted butter, then pour about ¼ cup of the batter in the pan, swirling the pan to evenly distribute the batter. When the crepe starts to brown and pull away from the sides (about 30 seconds to one minute), carefully flip the crepe using a butter knife, spatula, or your fingers (be careful!) and cook on the other side. Transfer to a plate and repeat until all the batter is used, adjusting the heat and wiping the pan with more butter as you go.
  3. You can stack them on a plate as they’re finished but if you’re going to store them in the freezer, lay pieces of parchment paper or waxed paper between them so they don’t stick together, wrap in plastic wrap, then store in a zip-lock freezer bag; to thaw, let the stack sit at room temperature for about an hour, then peel apart and use them in any recipe you have. To keep in the fridge, just stack them and wrap in plastic – no paper separators necessary.
  4. To serve, fold each crepe into quarters, then sprinkle powdered sugar on top; You can serve them as we do, with sliced strawberries that have been tossed with a teaspoon of balsamic vinegar… or be creative! Our friend Joy might try spreading Nutella on a crepe and adding a sliced banana, in order to bring back fond memories of Paris. We also like to add a splash of lemon to the crepes or a dash of liqueur like Grand Marnier or Framboise; use berries, apricots, peaches, blueberries… whatever is in season. Delicious and so pretty!
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/05/11/mamma-mia/