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Recipe Summary
prep: 50 mins
total: 2 hrs 50 mins
Yield: Makes about 18 crepes
Ingredients
Ingredient Checklist
1 3/4 cups milk
4 large eggs
6 tablespoons butter, melted and cooled, plus more for pan
1 cup all-purpose flour
3/4 teaspoon salt
Cook's Notes
Store the crepes refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing), plastic wrap, and a freezer bag, up to one month. Thaw completely before filling.
Gallery
Recipe Summary
prep: 50 mins
total: 2 hrs 50 mins
Yield: Makes about 18 crepes
Gallery
Recipe Summary
prep: 50 mins
total: 2 hrs 50 mins
Yield: Makes about 18 crepes
Recipe Summary
prep: 50 mins
total: 2 hrs 50 mins
Yield: Makes about 18 crepes
prep: 50 mins
total: 2 hrs 50 mins
prep:
50 mins
total:
2 hrs 50 mins
Yield: Makes about 18 crepes
Makes about 18 crepes
Ingredients
Ingredients
- 1 3/4 cups milk
- 4 large eggs
- 6 tablespoons butter, melted and cooled, plus more for pan
- 1 cup all-purpose flour
- 3/4 teaspoon salt
Directions
Combine all ingredients in a blender until smooth, about 1 minute. Pour into a bowl, cover and refrigerate, at least 2 hours or up to 1 day.
Whisk batter until smooth. Heat a 10-inch nonstick skillet (pan should measure 8 inches across the bottom) or crepe pan over medium and brush with butter. Tilt skillet at a 45 degree angle, pour in a scant 1/4 cup batter, and swirl to evenly distribute in a thin film across the bottom. Cook until edges of crepe pull away from pan and turn golden, about 1 minute. Flip and cook just until set, about 30 seconds more. Transfer to a paper towel-lined plate. Repeat with remaining batter, whisking between crepes, buttering pan every few crepes, and stacking finished crepes. Cool completely.
Cook's Notes
Store the crepes refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing), plastic wrap, and a freezer bag, up to one month. Thaw completely before filling.
Cook’s Notes
Store the crepes refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing), plastic wrap, and a freezer bag, up to one month. Thaw completely before filling.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Savory Crepes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Savory Crepes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
