The Basic Recipe
Makes about 20 crêpes, enough for 6-8 adults
1 cup milk
1 cup all-purpose flour
3 Tablespoons melted butter
Whisk all the ingredients together either by hand, with a blender, or in a food processor. It should form a smooth, fairly runny batter. If the batter is too stiff, add a little more milk. If you have time, let the batter rest for 1 hour or overnight in the refrigerator.
The Basic Method
Heat an 8- or 10- inch non-stick skillet (or a cast-iron crêpe pan) over medium heat. Add a small pat of butter and swirl to coat the pan.
Pour 2-3 tablespoons of crêpe batter into the pan. Tilt the pan from side to side until the batter forms a very thin layer over the bottom of the pan. Cook until the edges of the crêpejust start to curl away from the pan (about a minute) and then flip it over to brown the other side (another 30 seconds or so).
Stack the finished crêpes on a plate and loosely cover them with aluminum foil. Keep them warm in the oven at very low heat. Add more butter to the crêpe pan as needed while you cook.
Fillings for Crêpes
One of the best things about crêpes is how versatile they are. Fillings can be sweet or savory, light or filling, vegetarian or with meat. For a brunch or dinner party, we like to set up a station with lots of different fillings and let guests help themselves to what looks good. Here are some of our favorites:
Fold crêpes anyway you like: in half, in quarters, rolled up, or like a burrito.
If desired, you can fill and wrap your crêpes and then put them under the broiler for a minute or two. This crisps up the crêpe and gets the filling nice and bubbly.
You can also top the rolled sweet crêpes with ice cream, a sprinkling of powdered sugar, or a dusting of cinnamon, or savory crêpes with melted cheese, a savory sauce, or course-grained salt.
What’s your favorite kind of crêpe?
Related: Throw a Fancy Brunch on a Budget