From All Recipes
Strange but true: in high school I was a professional crepe maker. I had a brief stint working at an adorable crepe and gelato place that has long since closed and turned into a Subway. Part of my job was making giant, gorgeous crepes on a huge circular crepe griddle, spreading out the batter with this special stick/rake thingy. I made and ate about a bajillion crepes that summer, and then spent the next decade under the impression that you can’t make them at home without all that fancy schmancy equipment. Well folks, the crepe fast has officially come to an end!
This recipe is super simple and the crepes turn out as delicate and delightful as, albeit much smaller than, the ones from that little creperie of my past. Later this week I’ll post a great recipe for a savory crepe filling. For now though, I’ll let these guys stand on their own. They’re great with a little powdered sugar, and can be filled with just about anything. Nutella and bananas, anyone??? Mmmmmm.
- 2 eggs
- 1 cup milk
- 2/3 cup flour
- pinch of salt
- 1 1/2 tsp vegetable oil
- Combine eggs, milk, flour, salt, and oil in a blender. Process until smooth. It only took my blender like 20 seconds.
- Cover and refrigerate 1 hour. I’ve done it for only 30 minutes, and I’ve done it for 3 or 4 hours. It’s all good.
- Heat a 12 inch skillet over medium-high heat. If your skillet is bigger or smaller, adjust the amount of batter per crepe accordingly.
- Spray skillet with cooking spray and pour 1/4 cup of batter into pan. Tilt pan around to spread the batter out.
- Cook 2-3 minutes per side. Use a spatula to check for desired level of browning before flipping.
- Repeat steps 4 and 5 with remaining batter – including re-spraying with a light layer of cooking spray. After about 3 crepes we had to wipe the pan out with a paper towel and let it cool a little because the old, super hot cooking spray buildup was causing the crepes to burn a little.
Makes 7-8 crepes.