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Basic Crepes
These crepes can be used with a variety of sweet or savory fillings. They're the perfect foundation for our souffléd crepes (see related recipe at right).

Ingredients:

  • 1 cup milk
  • 1 egg
  • 1/2 cup plus 1 Tbs. all-purpose flour
  • 1/2 Tbs. melted unsalted butter, plus 8 tsp.
     butter
  • 1/2 tsp. salt

Directions:

In a blender, combine the milk, egg, flour, the 1/2 Tbs. melted butter and the salt and blend until smooth. Refrigerate for 2 to 8 hours.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crepes.
Williams-Sonoma Kitchen.