Buttery, golden crêpes, with just a sprinkle of sugar or a warm, luscious filling, are one of the simplest, most appealing, and most versatile of all desserts. They are easy to make ahead and freeze, and a snap to whip up at a moment’s notice—what’s not to love! In fact, my earliest cooking memory is making crêpes or “roll-up pancakes,” as we used to call them, for my little brother and me while watching Popeye cartoons early on Sunday mornings. My mom taught me how to do it so she could get a little extra sleep! We would roll them up with grape jelly on the inside and confectioners’ sugar (probably way too much) on the outside. Hmmm, wonder if our kids, Kelly and Evelyn, want to learn this recipe….

　　

Ingredients

makes 16 crêpes

　　3/4 cup milk

　　2 tablespoons sugar

　　2 tablespoons butter, melted, plus more for frying

　　3 eggs

　　1 cup flour

　　1/8 teaspoon salt

　　1 teaspoon lemon zest, optional

　　

Step 1

Combine the milk and sugar in a small saucepan and cook over medium-high heat until the milk is scalded or just begins to bubble. Add the melted butter and cool until lukewarm. Whisk the eggs in a medium bowl. Gradually add the flour and salt to the eggs to make a paste. Slowly add the milk, whisking to combine. Strain to remove lumps, if necessary. Stir in lemon zest.

　　

Step 2

Heat 1 teaspoon butter in an 8-inch nonstick skillet over medium heat. Pour 1/8 cup (or 2 tablespoons) of the batter into the pan. Tilt and swirl the pan until batter covers the bottom completely. Keep rolling along the edge so that the edges do not get too thin. When the edges begin to turn golden, flip the crêpe with a plastic spatula. Cook approximately 30 seconds more, then slide the crêpe onto a cooling rack or baking sheet. Repeat until remaining batter is used up.

　　Cooks' Note

　　You can also make the batter by combining all the ingredients in a blender. If you do it this way, it is important to let the batter rest so that you get the air bubbles out.

　　For savory crêpes, just omit the sugar and add a tablespoon of chopped herbs (such as chives, tarragon, or thyme).

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.