Savory Crêpes (Crêpes Salées)

thin savory French pancakes

Makes 15 crêpes · 99 kcal per serving

Ingredients

• 150 g egg
• 188 g all purpose flour
• 469 g milk
• 45 g butter
• 2 g salt

Method

1. 1. Blend the eggs, flour, milk, and salt with a stick blender until smooth, then blend in the melted butter. 2. Rest the batter 30 min at room temperature so the flour hydrates; it should pour like heavy cream. 3. Heat a lightly buttered 8–10 in skillet over medium, pour in a small ladle, and swirl to coat the pan in a thin even layer. 4. Cook until the edges lift and the underside is set and lightly browned, ~1 min, flip, and give it 20–30 sec more. Stack them as they come off the pan; fill savory.