Basic Crepe Recipe - Made in the Blender Recipe

Ingredients

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1 cup flour
3/4 cup milk (whole milk)
2 eggs (large eggs, beaten)
3 tablespoons butter (unsalted)

Melted butter (to season the pan)
1/2 cup cold water
Pinch of salt

Nutritional

Serving Size: 1 (92.2 g)
Calories 158.9
Total Fat - 8.7 g
Saturated Fat - 4.8 g
Cholesterol - 73.2 mg
Sodium - 130.7 mg
Total Carbohydrate - 16 g
Dietary Fiber - 2.1 g
Sugars - 1.6 g
Protein - 5.5 g
Calcium - 52.5 mg
Iron - 1 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Batter ... Add everything to the blender, and puree on medium speed until smooth. Transfer to a bowl and cover with plastic wrap. Make sure to refrigerate for at least 2 hours up to 48. After 2 hours, it is ready to make the crepes. Let it set on the counter 15 minutes to take the chill off before using. It should be the consistency of a thin pancake batter.

Step 2

Making the Crepes ... A couple of notes when making crepes. 1. The temperature is critical. Medium high - too hot, and they will burn. 2. I really feel a crepe pan, or a small non-stick pan, is key for this. 3. Buttering the pan - lift your pan off the burner once it is warm, brush your pan with butter; and, return it to the heat - and be ready to add your batter. 4. Also, DO not add too much batter, crepes are thin. About 3-4 tablespoons is all you need. Lift up the pan up, add the batter, and swirl it around to cover the entire surface, DO THIS QUICKLY. If you aren't familiar with technique, it may take a couple of tries to perfect it. Return to the heat, and cook for 30-40 seconds on the first side until the batter is set. Then, flip and cook the second side for 10-15 seconds. I like to use a small rubber spatula to help flip it.

Step 3

Once the crepes are done, transfer to a sheet pan lined with parchment paper or foil to cool. Once cooled, they can easily be stored in the refrigerator for up to 2 days; or frozen for 3 months. They are best staked if you put a small sheet of wax paper in between each one. Wrap in plastic wrap and then store in a plastic ziploc bag.