What hot dog stands are to New York, crêpe stands are to Paris. They’re everywhere! With this simple French crêpe recipe, you can bring these iconic Parisian crêpe stands home. Plus, the batter keeps well in the fridge for several days, so you don’t have to make them all at once.
INGREDIENTS
- 1 cup milk
- 1 cup flour
- 2 eggs
- 3 Tbsp. butter, melted, plus 1 Tbsp. for cooking
- Pinch of salt
- Charles Antona’s fig and walnut jam, for serving
- Powdered sugar (optional), for serving
- Mixed berries (optional), for serving
DIRECTIONS
1. Combine the milk, flour, eggs, butter, and salt in a blender and purée until smooth and bubbles form at the top of the batter. Transfer the batter to a mixing bowl and drop the bowl onto the counter a few times to release any air bubbles. Cover with plastic wrap and refrigerate for 1 hour, or up to 2 days.
2. When ready to cook, bring the batter back to room temperature. Heat a nonstick skillet or griddle over moderate heat (when the pan is ready, it should sizzle when you sprinkle drops of water into it). If you don’t have a nonstick pan, butter the skillet to prevent the batter from sticking.
3. Using a ladle, pour about ¼ cup batter into the hot skillet and immediately tilt it to spread the batter over the entire flat surface. Let cook for 30 to 45 seconds, then carefully lift the crêpe at edges with a spatula. When the edges start to brown, slide the spatula under the entire crêpe, flip it over, and cook the other side for about 30 to 45 seconds. Transfer to a plate and repeat this process with the remaining batter.
4. To serve, spread about 1 tablespoon jam over the crêpe, fold it into quarters, and sprinkle with powdered sugar and berries.
Note: Any cook will tell you that your first crêpe will inevitably turn out terribly! Consider the first one a test and use it to adjust the heat under the skillet.
