Name: Nancy Duran
Prep time: 32 min
Cook time: 22 min
Total time: 54 min
Cuisine: french

French Crepes Master authentic French crepes with the DEMEYERE Alu Pro 5 ceramic nonstick pan. Thanks to its fast and even heat distribution and superior nonstick qualities, crepes cook evenly and slide effortlessly from pan to plate.

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Serves
8-10 Crepes

INGREDIENTS

1 cup all-purpose flour
¼ teaspoon kosher salt
3 large eggs, at room temperature
1½ cups milk, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon sugar (optional)
Canola oil or other neutral oil for the pan

EQUIPMENT NEEDED

DEMEYERE Alu Pro 5 ceramic nonstick fry pan
Blender
Jug with spout or small ladle
Thin spatula

NUTRITIONAL INFORMATION

Calories: 1263 kcal
Carbohydrates: 122 g
Protein: 4.32 g
Fat: 6.5 g

How to make

Place all ingredients except canola oil in a blender and blend until completely smooth, about 20 seconds. The batter will be very thin.
Let the batter sit on the counter for at least 30 minutes or refrigerate and rest overnight.
When you are ready to cook your crepes, gather your utensils. Give the batter a good stir and pour into a jug with a spout (alternatively you can use a small ladle). Have a thin spatula or an offset spatula at the ready for flipping and a rack for resting the finished crepes as you cook.
Place a 10-inch nonstick pan over medium heat and lightly grease with canola oil. When hot add about ¼ cup of batter and, acting quickly, swirl the pan to coat with an even layer of batter. Cook until lightly browned, about 1 minute and 20 seconds. Then, using your spatula, gently lift and flip the crepe. Cook an additional 30 to 45 seconds to brown, then slide out of pan onto rack. Repeat with remaining batter and fill as desired.

Note: Crepes can be stored in a resealable plastic bag in the fridge for 2 to 3 days or in the freezer for several months. To prevent sticking, place a piece of parchment or wax paper between each crepe.

SAVORY INSPIRATIONS

Classic savory crepe ingredients include ham and Gruyère, spinach and goat cheese, and egg, cheddar, and chives. Fill cooked crepes with your ingredients of choice and bake in the oven just until the cheese is melted, or the egg is cooked to your liking.

SWEET INSPIRATIONS

Sweet additions to crepes are limited only by your imagination. Try shaved chocolate and strawberries, bananas and hazelnut cocoa spread, or a simple dusting of confectioner’s sugar.