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Crêpes
45 min French 12 crêpes 🍲 Cozy🍰 Sweet
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| Rest the batter 30 min — it’s the difference between crêpes and pancakes | ||||
| 1 cup (125 g) all-purpose flour | blend 20 secscrape and pulse once more | rest 30 minin the fridge; batter should be like heavy cream | swirl & cookthin layer in a buttered pan · 1–2 min, flip, 30 sec | |
| 2 large (100 g) eggs | ||||
| 1 ¼ cup (300 mL) milk | ||||
| 2 Tbs (28 g) butter | melt | |||
| 1 Tbs (12 g) sugar | ||||
| ¼ tsp (1.5 g) salt | ||||
Ingredients — tap to check off as you gather
- 1 cup (125 g) all-purpose flour
- 2 large (100 g) eggs
- 1 ¼ cup (300 mL) milk
- 2 Tbs (28 g) butter
- 1 Tbs (12 g) sugar
- ¼ tsp (1.5 g) salt
Steps
- Prep — Rest the batter 30 min — it’s the difference between crêpes and pancakes.
- Melt — 2 Tbs (28 g) butter.
- Blend 20 sec (scrape and pulse once more) — 1 cup (125 g) all-purpose flour, 2 large (100 g) eggs, 1 ¼ cup (300 mL) milk, the melt from step 2, 1 Tbs (12 g) sugar, ¼ tsp (1.5 g) salt.
- Rest 30 min (in the fridge; batter should be like heavy cream) — the blend 20 sec from step 3.
- Swirl & cook (thin layer in a buttered pan · 1–2 min, flip, 30 sec) — the rest 30 min from step 4.
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