The tiny amount of sugar in these crêpes ensures that they brown beautifully. These thin, delicate crêpes may be filled as soon as they cool.
Serves: 18Hands-on: 1 hour 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 6 large eggs
- 3 cups whole milk
- 6 Tbsp. canola oil
- 3 cups all-purpose flour
- 1 Tbsp. sugar
- 3⁄4 tsp. salt
- 9 Tbsp. butter
- In medium bowl, beat eggs until foamy. Add milk and oil and beat until combined. Combine flour, sugar, and salt; add all at once to egg mixture and mix with wire whisk until smooth. Cover and refrigerate for at least 1 hour.
- Preheat a 6-inch skillet over medium-high heat. Add a small pat of butter and swirl pan so butter coats bottom as it melts. Spoon 1⁄4 cup of batter into pan and immediately swirl batter around pan to make a solid circle. Cook for 2 to 3 minutes until bottom of crêpe is lightly browned.
- Using fork, gently pull edge of crêpe up and flip crepe over. Cook on second side for 1 to 2 minutes, until set. Place crêpe on kitchen towel and let cool. Repeat with remaining batter, adding a tiny amount of butter to pan before pouring batter.
- When crêpes are cool, they can be stacked, separated by waxed paper. Place cooled crêpes in large zipper-lock bags, about 8 per bag, separated by waxed paper or freezer paper. Label bag, seal, and freeze.
- To thaw and use: Let crêpes stand at room temperature for 1 to 2 hours. Fill with desired filling as recipe directs.