1/1 Photo of Kate's Basic Crepes
Chef Kate's Note:
This is my foolproof method for crepes. There are step-by-step photos in the French Forum to go with it. Use oil for savory crepes, sweet butter for dessert crepes. Depending on your taste and the weather (humidity affects the batter), use anywhere from 6 - 8 eggs. And check out the Crepes! cookbook for dozens of crepe fillings and recipes posted here on 'Zaar.
My Private Note
Units: US | Metric
- 1First, combine the flour, eggs, salt and oil in a large bowl so you have plenty of room to whisk and combine these ingredients well. Then add about a quarter of the milk and mix till smooth.
- 2When it is smooth, add the balance of the milk all at once and mix gently until you have achieved a homogenous batter --NO LUMPS (Sans Grumeaux!).
- 3Then let the batter sit at room temperature for at least half an hour -- Now your batter is ready.
- 4Heat your skillet or, if you are lucky enough to have one, your crepe pan, add oil or butter or a combination of both--just enough to give the pan's surface a sheen, and add just enough batter to make a very thin veil across the pan.
- 5Then, using a spatula, carefully turn your crepe once it begins to brown around the edges and cook it on the other side.
- 6When it is lightly browned on both sides, remove it from the pan and lay it on a warm plate.
- 7Repeat the process, stacking your crepes one on top of the other.
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Nutritional Facts for Kate's Basic Crepes
Serving Size: 1 (1599 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 130.8
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 2.1 g
- Cholesterol 70.2 mg
- Sodium 52.9 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 0.3 g
- Sugars 0.1 g
- Protein 4.7 g