A simple and versatile recipe for thin, delicate dessert crepes. This batter can be made ahead and stored, ready to be filled with fruit, cream, or your favorite sweet fillings.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups | Sifted Flour |
| 6 Tablespoons | Sugar |
| 6 | Eggs |
| 3 Cups | Milk (See Note) |
| Pinch | Salt |
| As Needed | Butter for pan |
Instructions
- In a large bowl, whisk together the sifted flour, sugar, and a pinch of salt.
- Make a well in the center of the dry ingredients and crack in the six eggs. Whisk the eggs, gradually pulling in the flour mixture from the sides.
- Slowly stream in the milk while whisking continuously until you have a smooth, thin batter.
- Let the batter stand for 15-20 minutes. The consistency should be thin enough to easily swirl and cover the bottom of a pan.
- Heat a lightly buttered crepe pan or skillet over medium heat.
- Pour about 2-3 tablespoons of batter into the pan and immediately swirl it to create a thin, even circle.
- Cook for about 1 minute until the top is set and the edges are delicately brown, then flip and cook for another 30-60 seconds.
- Slide the crepe onto a plate. Cool crepes separately before stacking with wax paper in between. They can be refrigerated or frozen for later use.
- To serve, place your filling in the crepe, fold, and heat in a buttered pan until warm.
Note
The original recipe card did not list a liquid, which is essential for crepe batter. Three cups of milk have been added to create a standard, workable batter based on the amount of flour and eggs. You can also use a mix of milk and water.
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