Sweet or Savory Crepes
Sweet or savory, filled or simply sauced, crepes are delicate, elegant, delicious, and very easy to make. For sweet crepes, add a tablespoon of sugar to the batter.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 1⁄2 cup all-purpose flour
- 3 large eggs
- 1 cup milk
- 1 Tbsp. olive oil
- 1⁄4 tsp. kosher salt
- Whisk together the flour and eggs until they form a smooth paste. Gradually whisk in the milk, olive oil, and salt.
- Spray a 10-inch nonstick skillet with nonstick cooking spray and heat over medium heat. Add 1⁄4 cup of batter to the pan. Swirl the pan around in a circular pattern to evenly distribute the batter.
- Cook undisturbed until the edges become visibly brown. Using a wooden or rubber spatula, lift the edge of the crepe from the pan. Quickly flip the crepe using your fingers or a wooden spoon. Cook for 30 seconds on the second side, then slide onto a plate; keep warm while you repeat the procedure with remaining batter. Crepes can be stacked 1 atop the other for storage.