Master the (very simple!) art of crêpe making, and you’ll have endless possibilities, both savoury and sweet. The thin unleavened pancakes are an ideal base for everything from veggies and meat to fruit and chocolate.
HANDS-ON TIME
30 minutes
TOTAL TIME
1½ hours
MAKES
about 8 crêpes
INGREDIENTS
1⅓ cups all-purpose flour
¼ tsp salt
4 eggs
1½ cups milk
¼ cup butter, melted
DIRECTIONS
In bowl, whisk flour with salt. Whisk together eggs, milk and half of the butter; pour over flour mixture and whisk until smooth. Strain through fine-mesh sieve into clean bowl. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Heat 10-inch (25 cm) nonstick skillet or crêpe pan over medium heat.
Brush skillet with some of the remaining butter. Pour scant ⅓ cup of the batter into centre of skillet, tilting and swirling to coat bottom. Cook, flipping when edge begins to curl away from skillet, until set and edge is light golden, about 90 seconds.
Transfer to plate; cover and keep warm. Repeat with remaining batter, brushing skillet with some of the remaining butter between crêpes. (Make-ahead: Layer between parchment paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month. Reheat in microwave or remove plastic wrap, cover in foil and heat in oven until warm.)
NUTRITIONAL INFORMATION, PER CRÊPE: about 146 cal, 6 g pro, 6 g total fat (3 g sat. fat), 16 g carb, 1 g fibre, 97 mg chol, 133 mg sodium, 103 mg potassium. % RDI: 6% calcium, 9% iron, 9% vit A, 19% folate.
VARIATION
CLASSIC CHOCOLATE CRÊPES
Reduce flour to 1 cup. Add ¼ cup cocoa powder, sifted, and 3 tbsp granulated sugar to flour mixture. Continue with recipe.
TIP FROM THE TEST KITCHEN
Savoury crêpes are delicious topped with Basic White Sauce (page 328).
