Crepes: basic recipe for sweet and salty fillings!

By GialloZafferano · 40 min

Ingredients

Instructions

1. Break the eggs into a deep bowl, beat them lightly with a fork, then add the milk and mix well.
2. Set a sieve over the bowl and sift in the flour, either all at once or in two batches, whisking hard to avoid lumps.
3. Keep whisking until the batter is smooth, uniform and free of lumps.
4. Cover the bowl with cling film and refrigerate for at least 30 minutes.
5. Stir the batter again. Butter a crepe pan (or 20 cm non-stick pan) and heat it.
6. Pour a ladle of batter into the hot pan, just enough to cover the base. Spread it by tilting the pan or with a spreader, keeping it off the sides so the centre stays thick enough. Work quickly.
7. When the surface is lightly browned and the edges start to lift after about 1 minute over medium-low heat, flip the crepe with a spatula.
8. Cook the other side for about 1 minute until golden.
9. Move each crepe to a plate or board, repeat until the batter is used up. The batter makes about 8 crepes of 20 cm; stack them so they stay soft.

Summarized from GialloZafferano's video. Watch it for the details.

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