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Basic Crepes

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Ingredients

Adjust Servings:

	Eggs – 6
	Wheat Flour – 4 cups (500 g)
	Milk – 4 cups (1 l)
	Butter – 2 oz (60 g)
	Sea Salt – to taste

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Basic Crepes

Name: Basic Crepes
Total time: 35 min
Yield: 6 Servings
Ingredients: Eggs: 6; Wheat Flour: 4 cups (500 g); Milk: 4 cups (1 l); Butter: 2 oz (60 g); Sea Salt: to taste

35 min
Serves 6
Easy

Ingredients

Eggs – 6
Wheat Flour – 4 cups (500 g)
Milk – 4 cups (1 l)
Butter – 2 oz (60 g)
Sea Salt – to taste

Recipe

Let’s face it: everyone loves crepes. As crepes are incredibly versatile, you can use them as a base for sweet or savory recipes. They are perfect both as a main dish, an appetizer, or a dessert. Plus, they’re super easy to make. All you need is a few minutes of your time and a handful of kitchen-staple ingredients, such as eggs, flour, milk, and butter. Moreover, you can switch up the ingredients and make vegan crepes without eggs or dairy.

Once made, you can stuff the crepes with anything you like, from Nutella to creme Anglaise to meat and cheese. There are also a lot of options when it comes to folding a crepe: you can opt for a triangular fold, roll it up, or wrap it into a hexagon. You can even experiment and make a delicious oven-baked crepe casserole. Options are limitless. Without further ado, let’s dive into the recipe.

Steps

1 Done	To prepare the batter, crack eggs into a mixing bowl and beat. Next, add milk and a pinch of salt.
2 Done	Sift flour into the mixture, add softened butter, and mix until homogeneous. Refrigerate for half an hour.
3 Done	Heat a skillet and brush with oil. Drop a small ladleful of batter into it and swirl to coat the base evenly in a thin layer.
4 Done	Cook on both sides until golden brown.

If you can't use the crepes all at once, you can store them in the fridge for up to two days (the batter, on the other hand, can keep for up to 10 hours). What's your favorite crepe filling? Be sure to try this easy, foolproof recipe and share your thoughts in the comments!

19 Comments
Valerie

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.