|Rolling a crepe with egg filling.|
|Crêpes on wax paper.|
|Crêpes with scrambled egg filling.|
3 large eggs
1 1/3 cups whole milk
¾ tsp salt
¾ cups unbleached, all-purpose flour5 Tbsp unsalted butter, melted
|Crêpe with strawberry pie filling and whipped topping filling.|
- Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute.
- If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour. [At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe.]
- Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the batter.
- Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.
- Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
- Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, or using both hands, pick up the loosened edges with thumb and index finger and quickly flip it over.
- Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.
- Add fillings and roll. Top with filling for a decorative crêpes.
|Crêpe with chocolate chips and sugar filling.|
- Prep 1 hour 5 minutes minimum.
- Can store the batter up to one day in refrigerator, but bring to room temperature before using.
- Makes about 10 crêpes.
- Potential fillings: eggs, sausage pieces, chopped ham, bacon pieces, sugar, powdered sugar, fresh berries, fruit pie filling, chocolate chips, chocolate chunks, whipped topping/cream, etc.