1 cup all-purpose flour
½ cup milk
½ cup water
Pinch of salt
2 tablespoons melted butter
Clarified butter for cooking
In a blender, combine the eggs, water, milk and salt. Blend thoroughly. Add the flour and blend until super smooth. You’ll have to scrape the sides of the blender to make sure all the flour gets worked in.
With the blender running, slowly drizzle in the melted butter. Pour into a container for holding and let the batter rest for an hour before cooking. This allows the flour to bloom, and ensures proper batter consistency.
When the batter is ready, heat a small sauté pan or a crepe pan over low to medium-low heat. This is going to take a little play on your part depending on your range and pan of choice. Rub the pan with clarified butter and wipe out any excess.
Pour a little bit of the batter in the pan and slowly turn the pan so the batter coats the bottom of the pan. Great crepes are thin so I’d rather have too little batter than too much in the pan. This takes a little practice.
Crepes are ready to flip when the edges just start to pull away from the edge of the pan and the middle isn’t wet-looking. You should be able to grab the lip of the crepe with your fingers and flip it. Or you can use a spatula ;-). Cook on the other side for no more than 15 seconds.
If your crepes stick, don’t worry. My first one always does; that is the one I use for tasting. Once the pan is seasoned, and your heat is correct, your crepes will start coming out flawlessly.
Classically, crepes should have no brown on them. However if you like browner, crispier crepes don’t hesitate to break the rules.
As you cook the crepes, shingle them onto a lined sheet pan or large plate. Don’t stack them directly on top of each other or they will stick.
Crepes can be stored layered with a liner between them in the fridge for up to 2 days. Or you can store them in the freezer for a month. Good luck!
– Chef Geoff Bragg