Small Batch Basic Crêpes
Crêpes are French fancy paper-thin pancakes that are traditionally mostly sweet and served here in the US for brunch or lunch or as a dessert. However, in France, crêpes are everyday food, a meal and can be found in crêperies, cafes and many street vendors offering crepes of all flavors.
Ingredients
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 2/3 cup milk
- 1 egg
- 1 teaspoon butter
Instructions
- Mix together milk and egg until you have a homogeneous mixture.
- Mix flour and salt. Add the egg mixture, little by little and mix until combined. If you have tiny lumps, you can strain the batter. (NOTE 1)
- Heat a 10-inch nonstick skillet over medium heat and brush with butter. (NOTE 2)
- Ladle 1/4 cup of batter into the pan, turning and tilting the skillet to coat the bottom. Cook until the top of the crêpe is set and the bottom is golden brown. This will take about 1-2 minutes. Turn with a spatula and cook the other side in less than 1 minute.
- Transfer the crêpe to a plate and continue baking with the remaining batter until you have 4 in total.
Notes
- If you want to make the perfect crêpe, you should allow the batter to rest for a minimum of 1 hour, even an overnight rest is optional. Resting time will allow the dry ingredients to absorb moisture and loosens up the gluten. The batter that will cook more evenly, resulting in a softer thin pancake. But you can still get perfect crêpes within 15 minutes.
- Instead of butter you can use neutral oil or cooking spray.
Nutrition
Serving: 1crêpeCalories: 106kcalCarbohydrates: 14gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gSodium: 112mgFiber: 0.4gSugar: 2g