Pâte à Crêpes (Crêpe Batter)
Crêpes are the French taco or the French pizza. They are a great base to fill with many savory inventions. The French love to make savory crêpes for a dinner party where the host only prepares the batter and makes the crêpes. The host provides the filling options, and the guests decide what they want to include in their own crêpes and reheat it on the spot.
Hands-on: 15 minutesTotal: 1 hour 15 minutes
- 1½ cups all-purpose flour
- 2 large eggs
- 1 tsp. salt
- 4 cups whole milk
- 2 Tbsp. plus 1 tsp. butter
- Sieve the flour and pour it in a large bowl. Make a small well at the center of the flour (like a volcano crater), break the eggs into it, and add the salt. Whisk slowly. When the eggs and the flour are well combined, start adding the milk, very slowly. Never stop whisking.
- Melt 2 tablespoons of butter in a small saucepan over very low heat, then add it to the flour and milk mixture. Whisk again. Cover with a damp cloth. Leave at room temperature for 1 hour.
- In a medium nonstick skillet (preferably a crêpe pan), melt 1 teaspoon butter over medium-high heat. Wipe it out with a paper towel. Then take a small ladleful of batter, pour it in the center of the pan, and immediately swirl the pan so that the batter spreads all over it. Cook until the rim of the crêpe detaches itself from the pan, then use a wooden spatula to flip it on the other side. Cook for about 1 minute total.
- Pile up the crêpes on a large plate, cover with aluminum wrap, and put the plate over a small saucepan filled with water that you put on a low heat. This will make sure they stay warm.