Ingredients
For the crêpes batter:
- 2 cups all-purpose flour (300 g)
- 1 tablespoon sugar, or more (if making sweet crêpes, see tips below)
- 6 medium eggs
- 3 cups milk (750 ml) unsweetened plant-based milk also works well
- 2 tablespoons unsalted butter, melted and cooled
- butter or ghee, for cooking
Instructions
- In a large mixing bowl, whisk together the eggs and then add the flour, sugar (if using) and 1/3 of the milk (250 ml). Use a whisk, immersion blender or electric mixer to combine and mix all the ingredients until you have a smooth mixture.
- Add the remaining 2 cups of milk (500 ml) and melted butter and mix until completely smooth. Let stand at room temperature for 30-60 minutes or refrigerate up to 1 day; stir for a few seconds before using. Note: Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. If making a day ahead, you may need to add a little more milk to thin.
- Heat a medium-sized non-stick skillet (20-22 cm) over medium heat (for the LeMax grill, level 8). Lightly coat with butter or ghee.
- Pour a ladle full (about 80 ml) of the batter to the center of the pan, immediately tilt and swirl to coat the pan. If using a smooth-surfaced griddle or tabletop grill pour a ladle full of the batter into the center and using the back of the ladle, spread the mixture out in a circular motion. Cook until the outer edges are golden brown, crispy and begin to lift.
- Slide a flat spatula gently underneath the crepe, flip it and cook it on the other side until golden. Remove and transfer to a plate. Repeat until you are done with all the batter, stacking the crêpes on top of each other on the plate.
- Either roll the crêpe or fold it into quarters with your choice of filling or topping if desired. Serve warm. Enjoy!
- If you're not serving them right away, let the crêpes cool, then cover the stack of crêpes with plastic wrap and refrigerate for up to 3 days. Leftovers can be easily be reheated.
Notes
- For sweet crêpes, you could add 1-2 tablespoons of sugar, depending on desired sweetness, plus a pinch of pure vanilla powder (optional). Alternatively, add a sachet of vanilla sugar, for a hint of sweetness and vanilla flavor.
- I like to use unsweetened soy milk for my crêpes recipe. Unsweetened almond milk would also be good choice.
- See above for more tips and ideas for both savoury and sweet fillings.