Crêpes

thin French pancakes, sweet or savory

Makes 10 crêpes · 104 kcal per serving

Ingredients

• 125 g All Purpose Flour
• 313 g Milk
• 100 g Egg
• 30 g Butter
• 12.5 g White Sugar
• 1.3 g Salt

Method

1. Whisk the flour, sugar, and salt together, then whisk in the eggs and about a third of the milk to a smooth thick batter. Whisk in the rest of the milk and the melted butter. Rest the batter 30 min at room temperature so the flour hydrates; it should pour like heavy cream. Heat a lightly buttered 8–10 in skillet over medium. Pour in a small ladle and immediately swirl to coat the pan in a thin even layer. Cook until the edges lift and the underside is lacy-brown, ~1 min, flip, and give it 20–30 sec more. Stack them as they come off the pan; they steam soft.
2. Sweet or savory: The sugar is the only change. Sweet crêpes take the full amount, savory crêpes drop to a pinch, just enough to help them brown.