Basic French Crêpes
, 1 h 20 min, Makes about 20
Thin, delicate French pancakes made from a blended batter, chilled and cooked in butter until golden and lacy.
| prepChill blender bowl if desired. | |||||||
| 4 large eggs, room temperature | Blend wet ingredients until smooth & frothy | Add flour & salt, blend just to combine | Cover & chill 1 hr | Ladle ¼ cup batter, swirl to coat, cook 3 min until bubbles form & edges golden | Flip, cook 15 sec until brown spots appear, transfer to plate | Repeat with remaining butter & batter | Serve with sauce, cream, sugar, or jam |
| 560 ml whole milk | |||||||
| 133 g granulated sugar | |||||||
| 1 tsp vanilla extract | |||||||
| 292 g all-purpose flour | |||||||
| ½ tsp Diamond Crystal or ¼ tsp Morton kosher salt | |||||||
| 57 g unsalted butter, melted | Heat skillet over medium-high, brush with butter | ||||||
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