Whether you’re in the mood for sweet or savory, this simple French staple can be home to any number of fun fillings!
¾ cup sifted flour
Pinch of salt
1 cup milk
2 tablespoons clarified butter
1. Mix the flour and salt. Beat eggs and milk just until well blended. Stir into flour mixture until smooth. Stir in butter. Set aside for at least one-half hour and up to two hours. (Batter may also be kept overnight but may have to be thinned with a little milk before using. It should be just a little thicker than heavy cream.)
2. Heat a six- to seven-inch crepe pan.
3. Spoon a small amount of batter into the pan, tipping the pan so the batter just coats the entire bottom.
4. Cook about two minutes, until the underside is golden, flip over and cook the second side about 30 seconds, until lightly browned. Stack finished crepes on a plate and repeat with remaining batter.
Try these sweet or savory fillings!
Melted brie with roasted cherry tomatoes and frisée
*Recipe adapted from NY Times Cooking.