Directions: |
Directions:In the bottom of a large bowl, melt your butter halfway, then stir until fully melted. (This keep it from getting so hot that it will prematurely cook the eggs.) Add milk, eggs, flour and salt and whisk to combine. It’s going to be a little lumpy. It’s going to be okay. Cover with plastic wrap and refrigerate for 1 hour and up to 4 days until needed.
When ready to cook, cover a large plate or platter with a layer of paper towels. Remove plastic from batter bowl and whisk to remove any remaining lumps.
Heat skillet over medium-low. Butter skillet. Ladle in 1/4 cup batter, roll around. Cook until golden underneath, flip. Repeat, adjusting heat and re-buttering skillet as needed.
Repeat with remaining batter. I do not need to rebutter a good nonstick between crêpes, only every 3 or 4. Crêpes, even warm, can be stacked and they will not stick to each other.
To store: Wrap stack of crêpes in plastic, foil or place in an airtight container in the fridge overnight.
To rewarm: Arrange in a baking dish (overlapped is fine) covered with foil and warm in a 250 degree oven for 10 to 15 minutes.
Serve: With a couple sweet and savory toppings. For ideas, look no further:
Sweet topping ideas
berries (mascerated in a bit of lemon and pinch of sugar or not) + mascarpone + mint
lemon wedges + powdered sugar (my Parisian street favorite)
honey + ricotta (homemade, if you’re crazy enough) + orange zest + sea salt
nutella (or peanutella) + sprinkles
dulce de leche (homemade or storebought) + bananas + chopped salted peanuts or pistachios
cream cheese sweetened with a little brown sugar + jam
Savory topping ideas
thinly sliced cheese
quick-sauteed mushrooms with cream + chives (shown)
slow-roasted tomatoes (even good with offseason grape tomatoes) + soft goat cheese
a seasonal roasted, chilled vegetable (thin asparagus, for example) + mixed green pesto (parsley, arugula and basil would be my choice here)
avocado + sprouts
creme fraiche or sour cream and caviar (bet you can’t guess who suggested that) |
Personal
Notes: |
Personal
Notes: So I clearly copy and pasted this recipe but this is just a general idea, I love to make crepes for breakfast or dinner, sweet or savory! Here are a couple of my favorite food blogs too and the link to the crepe recipe:
https://smittenkitchen.com/2016/05/failproof-crepes-a-crepe-party/
https://smittenkitchen.com/
https://www.101cookbooks.com/
https://foodgawker.com/
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