Entrée Crepes
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees Delicate and thin French-style crêpes ideal for savory fillings like creamed seafood or spinach. This classic recipe yields a light batter that requires a brief resting period before swirling into a hot pan.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 2 hours | 6–8 Servings |
🔪 Key Equipment
- Mixing bowls
- Whisk
- Crepe pan or skillet
- Paper towels or wax paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Flour | Sifted |
| 1/2 tsp | Salt | None |
| 2 | Eggs | Beaten |
| 2 | Egg Yolks | Beaten |
| 1 3/4 cups | Milk | None |
Instructions
Step 1: Prepare the Batter
- Mix until smooth 1 cup sifted flour and 1/2 teaspoon salt.
- In a separate bowl, beat 2 eggs and 2 egg yolks.
- Gradually add 1 3/4 cups milk to the beaten eggs.
- Combine the wet and dry ingredients and mix until completely smooth.
- Let the batter stand for 2 hours. It will be thin.
Step 2: Cook the Crepes
- The batter must be thin enough so just a little can be swirled to cover a buttered pan. Use about 2 tablespoons of batter per crepe.
- Heat a lightly buttered crepe pan or skillet over medium heat. Pour out any excess butter.
- Swirl the batter to cover the pan. Cook for about 1 minute, until the batter sets and is delicately brown.
- Flip the crepe and cook for about 1 more minute on the other side.
Step 3: Cool and Store
- Cool crepes separately and then stack with paper towels or wax paper between each layer.
- To serve, heat filled crepes in a buttered pan to serving temperature until hot and fragrant.
💡 Make-Ahead & Storage: Crepes can be covered and refrigerated for several days or frozen for longer storage until ready to fill and reheat.
Original Recipe Scan
