Crêpes can be sprinkled with confectioners’ sugar and served flat, like regular pancakes; or rolled up around fruit, Nutella (chocolate hazelnut butter), or chocolate; or topped with fruit, fruit compotes, whipped cream, or jam. You can make this batter ahead of time and refrigerate it in an airtight container for up to two days. Use a crêpe pan, which has a very long handle and slightly sloping slides, or a small to medium nonstick skillet. Prepared crêpes can be frozen for up to a month and defrosted at room temperature for a couple of hours. For best results, place crêpes between layers of waxed paper or parchment paper before freezing. Rewarm them by removing the waxed paper and baking them, tightly covered, in a baking pan in a preheated 300°F oven for 10 to 15 minutes.

　　

Ingredients

makes 16 to 18 crêpes

　　2 cups all-purpose flour

　　2 teaspoons kosher salt

　　4 extra-large eggs

　　2 cups milk

　　12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan

　　

Step 1

Combine the flour and salt in a bowl; set aside.

　　

Step 2

Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl for 1 minute, or until frothy. Add the milk and butter and beat for 1 minute, or until well combined.

　　

Step 3

Gradually add the flour mixture to the egg mixture and blend well with a large wooden spoon. Allow the batter to rest for 20 to 30 minutes.

　　

Step 4

When ready to cook, gently stir the crêpe batter. Very lightly butter the pan and use a paper towel to wipe off any excess.

　　

Step 5

Starting in the very center of the pan, slowly pour in enough batter to just coat the entire bottom of the pan. Carefully tilt and rotate the pan so the batter completely covers the bottom.

　　

Step 6

Cook the crêpe for about 1 minute, or until the bottom is light brown and comes off the pan easily. Flip the crêpe with a rubber spatula or your fingers, and let it cook on the second side for about 30 seconds, just until browned (the first side cooked will be darker). Slide the crêpe onto a plate.

　　

Step 7

Continue to cook the crêpes, stacking them evenly one on top of the other, until all the batter is used up. As you cook, keep the crêpes warm in a 200°F oven, covered with a damp kitchen towel.

　　

Step 8

To serve, peel the crêpes from the pile, lay them out flat, and spoon on your choice of filling.

　　

Cinnamon Pear Crêpes Variation

Step 9

Make Cinnamon Pear Compote (page 277) and place 1/4 cup onto each crêpe. Fold over and griddle until the crêpe is very hot. These crêpes are also great drizzled with chocolate sauce (see Chocolate and Sautéed Banana Crêpes, page 145).

　　

Apple Cheddar Crêpes Variation

Step 10

Make Applesauce (page 279) and place about 1/4 cup onto each crêpe. Sprinkle with 1/4 cup grated Cheddar cheese per crêpe. Fold over and griddle until the crêpe is very hot.

　　

Nutella Crêpes Variation

Step 11

Spread about 2 tablespoons Nutella (chocolate hazelnut butter) onto each crêpe. Fold over and griddle until the crêpe is very hot.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.