Crepes
- Total Time
- 30 minutes plus 30 minutes' resting
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour or Italian 00 flour (available at specialty markets)
- Pinch of salt
- 1large egg
- 1¼cups milk, or more as needed
- 2tablespoons melted and cooled butter
- 2teaspoons Grand Marnier or triple sec liqueur, optional
- Vegetable oil or nonstick vegetable oil spray, for pan
Nutritional analysis per serving (10 servings)
102 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 3 grams protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small mixing bowl, combine flour and salt. Form into a mound, making a small well. Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.
- Step 2
Mix in 1¼ cups milk to make a smooth batter. Using a whisk, blend in melted butter and liqueur. Allow to stand for 30 minutes. Batter should thicken to consistency of heavy cream; if necessary, add more milk to thin.
- Step 3
Lightly oil an 8-inch crepe pan or nonstick skillet. Place over medium-high heat until well heated. Pour about 3 tablespoons batter into pan, just enough to line bottom. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds. Transfer finished crepe to a large plate. (First crepe may tear and need to be discarded.) Repeat until batter is gone, reoiling pan about every fourth crepe and layering finished crepes with baking parchment or waxed paper. Allow to cool, cover with plastic wrap and refrigerate until needed.
Private Notes
Comments
Mixing the egg into the flour first resulted in small egg lumps that wouldn’t go away. Strongly recommend adding egg to milk and them mixing into flour.
French here. I will share what makes them extraordinary in my experience. No butter. Very little salt (a fifth of the usual "pinch", so very little). Let the batter rest for at least one hour, if possible a few hours. No liqueur but: some pure vanilla extract and a generous amount of dark RUM. No sugar. The more eggs, maybe with an extra yolk, the more pliable and generous the crepes. You can stack them between two plates standing over a pan with boiling water to keep them warm (Swedish tip).
You are not going to believe this, but if you take ready-made soft flour tortillas and pan fry them as you would French toast, they make excellent crepes. You can really fool your friends--and yourself.
My mother taught me to add two cracked eggs to a cup of milk, stir in a pinch of salt, two tablespoons of melted butter, and a couple of teaspoons of vanilla extract. Then, carefully whisk a cup of flour gradually into the mixture. Finally, add a little more milk as needed to create a smooth batter.
What is the thought to add the eggs to the flour?? As other people have mentioned it creates little lumps that are really hard to work out… why is that in the recipe in the first place? (Not trying to be sassy, just genuinely curious as to the advantage of this decision).
Okay so these were just plain bad and did not have any taste at all. Try using 1.5 cup of flour and 1.5 cup of milk. 3 eggs, they are very important. Pinch of salt, 2 tbs butter melted and one teaspoon of SUGAR. In order for salt to enhance flavor there has to be sugar. Ideally leave for 30 min with a towel on top. Besr crepes of your life, you are welcome. French recipes dont belong in US sites.