This recipe for French crêpes is extremely versatile. These delicate pancakes can be filled with virtually anything — fruits, pudding, and mousse for desserts, or vegetables, cheeses, and meats for dinner. Extra crêpes can be frozen for later use.
Ingredients
- milk: 1 cup
- all-purpose flour: 0.66667 cup
- eggs: 2 piece
- ½ teaspoons vegetable oil: 2 piece (divided)
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Combine milk, flour, eggs, 1 1/2 teaspoons oil, and salt in a blender; process until smooth. Cover and refrigerate for 1 hour.
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Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/8 of the crêpe batter (about 1/4 cup) into the pan; tilt the pan until batter coats the entire surface. Cook until golden brown, 1 to 2 minutes per side, then remove to a plate. Repeat to cook remaining crêpes.
