French Crepes
Thin and light French pancakes that are yummy with sweet or savory fillings and toppings.
Equipment
- 9-10 inch shallow skillet or crepe pan
Ingredients
- 6 eggs
- 2 cups milk (2% or whole)
- 1½ cups all-purpose flour
- 2 Tbsp. white granulated sugar
- ½ tsp. salt
- cooking spray, oil in spray or spritz bottle
Instructions
- Whisk the eggs well in a medium-large mixing bowl. Add in the milk and whisk together.
- Sift together the flour, sugar and salt. Beat into the milk and eggs till smooth. Use electric beaters, a hand blender or whisk. Make sure the batter is smooth with no lumps.
- Heat the skillet over medium-hi heat. Lightly spray with oil. Use a ⅓ measuring cup to scoop batter into the frying pan. Lift the pan off the burner enough to tilt around from side to side till the batter smooths over to all the edges. Let it cook for about 3 minutes. Use a spatula aka pancake flipper, to flip it over. Cook another 2-3 minutes. Remove to a clean plate.
- Repeat with the rest of the batter. Stack the finished crepes on the plate until ready to serve. *I use the cooking spray before every other crepe. It depends on the pan you are using, but this is what works best with mine.
Notes
These are the measurements that I use, which gives me about 21 crepes -
9 eggs, 3 cups milk, 2 1/4 cups flour, 3 TBSP sugar, 3/4 tsp. salt
**Add 1-2 tsp. of vanilla extract if you are doing sweet fillings. This is optional.