Basic Homemade Crepes

Name: Basic Homemade Crepes
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 16 6 inch crepes
Ingredients: 1/2 cup all-purpose flour; 1/2 teaspoon salt; 3 large eggs; 1 cup milk; 2 tablespoons butter, melted; 1 tablespoon brandy (optional)

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Recipe by Tinkerbell

This recipe is from my favorite cookbook series by Marie Simmons. The book is Pancakes A to Z and I have posted her Savory Mushroom, Spinach and Cheese Crepes and now am posting her crepe recipe by request. These crepes are delicious and is the recipe I turn to every time I need some. I only rarely use the optional brandy, because of the kids, but it's very good. I've used both almond and homemade vanilla extracts instead, depending on what I was filling the crepes with. For cherry fillings I use almond, for most others I use vanilla. *NOTE: The batter needs to rest for at least an hour before using. Prep time includes one hour resting.

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READY IN: 2hrs

YIELD: 16 6 inch crepes

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup all-purpose flour
¹⁄₂

teaspoon salt
3

large eggs
1

cup milk
2

tablespoons butter, melted
1

tablespoon brandy (optional)

DIRECTIONS

In a medium bowl, combine flour and salt.
In another bowl, whisk together the eggs, milk, butter and brandy (vanilla or almond extract) and then add to the flour mixture.
Gently combine with the whisk.
Let the batter stand for at least one hour at room temperature OR cover and refrigerate it overnight, stirring again before using.
Heat a crepe pan or a small (6-7 inch), non-stick skillet over medium heat.
Brush pan with canola oil (my favorite) or spray with a non-stick cooking spray.
Pour about 3 Tablespoons of batter (scant 1/4 cup) into the pan and quickly tilt the pan to coat the bottom.
Cook the crepe until the edges start to curl up and the bottom begins to brown (about 1-1/2 minutes).
Loosen edges of the crepe with a spatula and gently flip it over. Cook the top about half a minute.
Slide the crepe onto a wire rack to cool.
Repeat with remaining batter, stirring occasionally.
Keep the cooked crepes warm by removing them from the rack and into a pie plate. Cover lightly with foil and put in your oven, set at the lowest temperature.
For storage: Cool crepes, wrap in foil and refrigerate for several days before reheating in a warm oven, or wrap tightly in foil and then put in a Ziplock bag and freeze for up to one month. You do not need to put wax paper between the crepes before freezing.
To reheat from frozen, allow the wrapped crepes to thaw at room temperature for an hour, and then reheat (in the foil) at 350° for 15 minutes.