Sweet and Savory Crepes (Basic Recipe)

Instructions

1. Prepare the Batter:

1. Gently melt the butter in a small saucepan and let it cool slightly.

2. In a tall bowl, break the eggs and whisk them.

3. Add the milk and continue whisking until smooth.

4. Add the lukewarm butter and mix again.

5. Sift the flour into the bowl and whisk vigorously to avoid lumps.

6. Continue mixing until the batter is smooth and silky.

7. Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes.

2. Cooking the Crepes:

1. After resting, stir the batter again to loosen it.

2. Heat an 18 cm crepe pan (or a non-stick skillet) and grease it with a small knob of butter.

3. When the pan is hot, pour a ladleful of batter to cover the surface.

4. Quickly tilt and rotate the pan to spread the batter evenly.

5. Cook over medium-low heat for about 1 minute, until the edges start to lift.

6. Flip the crepe with a spatula and cook the other side for about 1 minute, until golden.

7. Transfer the crepe to a plate and repeat with the remaining batter, greasing the pan each time.

🧊 Storage:

• The batter can rest in the fridge for up to 12 hours, covered with plastic wrap.

• You can freeze cooked crepes by layering them with parchment paper in between, sealing with plastic wrap. Thaw before using and then fill as desired.

• Cooked crepes can be stored in the fridge for a couple of days, covered with plastic wrap.

💡 Tips:

• The basic batter does not include salt or sugar, making it neutral. Add these to taste if you want.

• Butter in the batter makes crepes richer; you can omit it if you prefer.

• Resting the batter is crucial for perfect crepes as it helps eliminate lumps.

Prepare these crepes and let your creativity flow with fillings! Whether sweet with Nutella and fruit, or savory with cheese, they’re always a hit.