By Casa de Suna
Published Feb 20
The best recipes in our kitchen didn't come from cookbooks. They came from watching the women before us cook. Our Recipe Box Series brings those dishes back to the table, passed down through four generations and made exactly as they always have been.
Few things make a slow morning feel more intentional than a stack of thin, buttery crêpes. This go-to batter comes together in minutes and works beautifully with sweet or savory fillings. It’s just as fitting for a lazy weekend breakfast as it is for a simple weeknight dinner.
How to Make It
Difficulty: Easy
Overall Time: 45 min
Prep Time: 10 min
Cook Time: 20 min plus 15 min resting time
Serves: Makes 12 crepes
INGREDIENTS
- 1¼ cups whole milk
- 3 large eggs
- 2 tbsp unsalted butter, melted, plus extra for pan
- ¾ to 1 cup all-purpose flour
- 2 tsp granulated sugar
- ½ tsp fine sea salt
INSTRUCTIONS
- Whisk milk with eggs in a large bowl until smooth. Whisk in butter.
- Gradually add flour, sugar and salt, whisking until batter is lump-free and silky. It should be about the consistency of light cream. Let rest for 15 minutes.
- Heat a non-stick frying pan over medium heat. Brush lightly with butter. Pour in a small ladle of batter, immediately swirling the pan so batter spreads in a thin, even layer.
- Cook until edges begin to lift and the underside is lightly golden, 30 to 45 seconds. Flip and cook briefly on the other side, about 15 seconds. Transfer to a plate. Repeat with remaining batter, brushing pan with butter as needed.
- Serve warm with your choice of fillings - berries and cream, lemon and sugar, sautéed mushrooms or ham and cheese.
Kitchen Tip
Crêpes can be made ahead and stacked between sheets of parchment.
