Buttery, golden crêpes, with just a sprinkle of sugar or a warm, luscious filling, are one of the simplest, most appealing, and most versatile of all desserts. They are easy to make ahead and freeze, and a snap to whip up at a moment’s notice—what’s not to love! In fact, my earliest cooking memory is making crêpes or “roll-up pancakes,” as we used to call them, for my little brother and me while watching Popeye cartoons early on Sunday mornings. My mom taught me how to do it so she could get a little extra sleep! We would roll them up with grape jelly on the inside and confectioners’ sugar (probably way too much) on the outside. Hmmm, wonder if our kids, Kelly and Evelyn, want to learn this recipe….
You can also make the batter by combining all the ingredients in a blender. If you do it this way, it is important to let the batter rest so that you get the air bubbles out.
For savory crêpes, just omit the sugar and add a tablespoon of chopped herbs (such as chives, tarragon, or thyme).
Recipe information
Yield
makes 16 crêpes
Ingredients
Preparation
Step 1
Combine the milk and sugar in a small saucepan and cook over medium-high heat until the milk is scalded or just begins to bubble. Add the melted butter and cool until lukewarm. Whisk the eggs in a medium bowl. Gradually add the flour and salt to the eggs to make a paste. Slowly add the milk, whisking to combine. Strain to remove lumps, if necessary. Stir in lemon zest.
Step 2
Heat 1 teaspoon butter in an 8-inch nonstick skillet over medium heat. Pour 1/8 cup (or 2 tablespoons) of the batter into the pan. Tilt and swirl the pan until batter covers the bottom completely. Keep rolling along the edge so that the edges do not get too thin. When the edges begin to turn golden, flip the crêpe with a plastic spatula. Cook approximately 30 seconds more, then slide the crêpe onto a cooling rack or baking sheet. Repeat until remaining batter is used up.
