Crêpes

Unlike pancakes, the crêpe batter is mixed with a hand mixer, or a blender. And crêpes are pretty thin, almost (but not quite) paper-thin, when compared to pancakes.

Now for the most fluffy and delicious crêpes, let the batter rest for at least 1-2 hours in the refrigerator to allow the gluten to relax. One of the worst things that can happen to a crepe is a leathery, tough texture. 

I made a double batch of this recipe and stuffed the crepes with Nutella. Best.Decision.Ever!

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CREPES

INGREDIENTS:

• 5 oz (1 cup) all-purpose flour

• 1 teaspoon sugar

• 1/4 teaspoon salt

• 12 oz (1 1/2 cup) milk

• 3 large eggs

• 2 tablespoon unsalted butter, melted and cooled

• 1 teaspoon oil, for skillet

• Nutella, jam, or choice of filling

 *Yield: 14, 8-inch crepes

INSTRUCTIONS:

1. Place flour, sugar, salt, milk, eggs and butter in a blender and mix until smooth, about 30 seconds; or place in a bowl and mix with hand mixer until smooth, about 1 minute. Do not over-mix.  Allow batter to rest for 2 hours in refrigerator to relax the gluten. Remove and stir to mix batter a few times with a spatula before cooking.

2.  Place oil in a 10-inch non-stick skillet and heat over low heat for 4-5 minutes until hot. Turn heat to medium and pour 1/4 cup batter into pan, tilting and gently shaking pan until batter evenly covers it. Cook crêpe without moving pan until top surface is dry and edges start to brown and pull away (about 2 minutes).

3. Loosen side of crêpe with spatula and flip it over using fingertips. Cook until the second side is lightly spotted, about 30 seconds. Fill with choice of filling and roll.