Crepes 2 Ways

Name: Crepes 2 Ways
Ingredients: 1 1/4 cups all-purpose flour; 3/4 teaspoon sea salt; 3 eggs; 1 2/3 cups milk; 3 tablespoons unsalted butter; grapeseed oil

6 ingredients

5 steps

Ingredients

1 1/4 cups all-purpose flour
3/4 teaspoon sea salt
3 eggs
1 2/3 cups milk
3 tablespoons unsalted butter
grapeseed oil

Directions

1

Heat milk and butter in a small pot until butter has completed melted. Place eggs, dry ingredients and milk mixture in the blender. Process until smooth. Transfer to an airtight container and refrigerate at least an hour.
2

When ready to cook crepes, remove batter from the refrigerator. Set aside and allow to reach room temperature.
3

Heat crepe pan over medium-high heat. Using a pastry brush or paper towel, coat the surface with grapeseed oil. Stir batter and ladle 1/4 cup of batter into the hot pan, quickly tilting to ensure the batter is evenly distributed and covers the entire surface. Cook crepe for 45 seconds to a minute or until the edges are brown. Flip and allow to cook an additional 15 seconds.
4

Transfer crepe to a parchment lined baking sheet. Continue making crepes, coating the pan with grapeseed oil as necessary.
5

Adding a tablespoon of sugar yields a dessert crepe. If looking for a savory crepe, add fresh herbs.