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This is the classic plain crepe. Serve it with sugar, as described, or use it to create your own culinary masterpiece.
Hands-on: 40 minutesTotal: 2 hours 40 minutes
- 3 large eggs
- 2 Tbsp. all-purpose flour
- 1 Tbsp. whole milk
- 1 Tbsp. water
- ¼ tsp. kosher salt
- 4 Tbsp. unsalted butter
- ½ cup granulated sugar
- 3 Tbsp. confectioners' sugar
- Combine eggs, flour, milk, water, and salt in a blender, and mix to the consistency of thin cream. Refrigerate 2 hours.
- Heat a small nonstick sauté pan over high heat. Add a teaspoon of butter, let it sizzle, then add enough batter to thinly coat the bottom of the pan. Cook, swirling the pan, 1 minute. Flip and cook the other side 1 minute, until golden brown. Turn onto a plate, and repeat with remaining batter. Additional butter is not necessary with each crepe, unless they start to stick.
- Heat a dry skillet or griddle over medium-high heat. Place a crepe in the pan, add a small pat of butter (about 1 teaspoon), then sprinkle the surface generously with granulated sugar. When butter and sugar begin to melt together, fold crepe in half, warm for a moment, then fold again into quarters. Serve immediately, dusted with confectioners' sugar.