A few things to know before you get started. The whole process is easy but takes time, unless you're cooking with more than one crêpe pan. Allow yourself 30 to 40 minutes from start to finish. You can serve these "to order" as they come out of the pan, or as I do, cook the whole batch, and store them on a plate covered with foil to keep warm until they're all ready to serve. Also, it only took me 10 years of making crêpes to have every single one come out perfect! No joke. The first one is usually always a throw away, but this last time not a crêpe was sacrificed. The point here is that practice makes perfect. Don't be hard on yourself as you learn to make crêpes the first few times. Leftover crêpes can be stored in the fridge, too, and make a great substitute for bread to use for school or work lunches. p.s. if you don't have a crêpe pan, a non-stick skillet will work, too, but I love my crêpe pan, and find it's been a worthy, relatively inexpensive investment.
- For crêpe batter:
- 2 large eggs
- 1⅔ cups (400 ml) milk
- 1¼ - 1½ cups (170 - 200 grams) flour
- Few thick pinches of sea salt
- 4 tablespoons butter, melted
- lemon wedges
- granulated sugar
- assorted jam, jelly or nutella
- In a large bowl, beat eggs. Add milk and butter; whisk until well blended.
- Add 1¼ cups flour and salt; whisk until smooth,and there are no visible lumps of flour. Batter should lightly coat back of a spoon; if too thin, whisk in remaining ¼ cup flour. Let sit 5 to 10 minutes to thicken slightly.
- Meanwhile, gather a dish and piece of foil.
- Heat a crêpe pan over medium until a few drops of water dance across the surface. Ladle batter into pan (a scant ¼-cup full for an 8-inch pan), and swirl until it thinly coats pan all the way to the edges. Cook until golden underneath, then flip and cook until golden underneath again, 1–2 minutes per side.
- Serve hot, or place on a plate covered with foil to keep crêpes warm while you finish cooking all the batter. Serve with fillings of your choosing.