De Buyer Crepe Pan, French Steel Crepe Pan, Williams Sonoma, $29.95

This easy to follow French Crêpe Recipe is adapted from Julia Child’s basic crêpe recipe.

Ingredients

  • 1 cup all-purpose flour
  • ⅔ cup cold milk
  • ⅔ cup cold water
  • 3 eggs
  • ¼ teaspoon salt
  • 3 tablespoons melted butter, plus more butter or oil for brushing hot pan

Optional add-ins for savory crêpes:

  • diced fresh herbs

Optional add-ins for sweet crêpes:

  • dash sweet liqueur
  • 2 teaspoons sugar

Instructions

  • Whisk together all ingredients in a bowl.
  • Let batter sit in the refrigerator at least 1 hour (or overnight).
  • Pre-heat pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
    • I have noticed that I need to coat the pan only once, at the beginning. I use a little butter and then wipe off the excess with a paper towel, which I keep to one side to use again if necessary. It has enough butter on it. No need to add more.
  • Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
  • Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
  • Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don’t skip the wax paper– the crêpes will stick together.