Basic Crêpe Recipe
from John Layer

 

Because this recipe doesn’t include sugar, it may be used for savory or sweet crêpes.

1 c. all-purpose flour
¼ t. salt
1 c. whole milk
1/3 cup cool water
2 eggs
2 T. melted, cooled unsalted butter

Combine flour and salt in a large mixing bowl. In another small bowl, whisk eggs to combine. Add eggs to flour mixture and add a little of the milk. Beat to make a stiff paste. Slowly stir in remaining milk and water, mixing all the while to avoid a lumpy batter. Add the melted butter at the end.

Heat crêpe pan over moderate heat. Lightly oil with vegetable oil or clarified butter. Ladle batter into pan while swirling all the while to distribute batter over surface of the pan. Cook for a minute or two, then turn using an offset spatula.