Basic Crepe Batter Recipe
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Category
Stovetop
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Cusine
American
What do you need?
How to make?
Ingredients
2 large eggs
1 1/4 cups whole milk
1 cup flour
1 tablespoon melted unsalted butter or vegetable oil , plus more for cooking
Pinch kosher salt
1 tablespoon sugar, if making sweet crepes
1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives
Directions
Combine eggs, milk, flour, melted butter or oil, salt, and sugar in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs and pulse to combine. batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan. Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crepes as desired and serve. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.