If you’ve never made crêpes before, you’ll find that it’s one of life’s most satisfying accomplishments. You spend a few minutes dipping, swirling, and flipping and end up with a neat stack of delicious crêpes. As with traditional pancakes, the first one is usually a dud, so don’t be discouraged. Once you’ve slid a few out of the frying pan, you’ll feel like a pro. This recipe can easily be doubled and they freeze beautifully, so there’s no reason not to keep an extra stack in the freezer for a last-minute crêpe fix.

　　

Ingredients

makes 8 crêpes

　　3/4 cup (180 ml) whole milk

　　2 tablespoons (30 g) butter, melted

　　3 large eggs

　　1 teaspoon sugar

　　1/4 teaspoon coarse salt

　　3/4 cup (110 g) flour

　　

Step 1

Pour the milk and melted butter into a blender. Add the eggs, sugar, and salt. Blend briefly. Add the flour and blend until smooth. Transfer to a bowl and refrigerate for at least 1 hour. (The batter can be made in advance and refrigerated overnight.)

　　

Step 2

To fry the crêpes, let the batter come to room temperature, then whisk it to thin it out a bit.

　　

Step 3

Heat a 12-inch (30-cm) nonstick skillet over medium to high heat. When a few drops of water sprinkled on the pan sizzle, pour in 1/4 cup (60 ml) of batter and quickly tilt the pan so the batter covers the bottom. Cook the crêpe for about 45 seconds, until the edges begin to darken. Use a flexible spatula to flip it over, then cook for another 45 seconds on the reverse side.

　　

Step 4

Slide the crêpe onto a dinner plate, then repeat with the remaining batter.

　　

Step 5

To serve, fold the crêpes in half and arrange them, overlapping slightly, in a buttered baking dish. Cover with foil and heat in a 300°F (150°C) oven for 10 to 15 minutes, until hot. Serve the hot crêpes topped with a scoop of ice cream and a drizzle of sauce.

　　

Storage

Step 6

Crêpes can be made in advance and, once cool, wrapped in plastic wrap. Store in the refrigerator for up to 2 days. To freeze crêpes, wrap them in plastic wrap and then in aluminum foil. Crêpes can be frozen for up to 2 months.

　　The Perfect Scoop