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Breakfast Brunch Confections Dessert



Why I waited so long to try crêpes, I’ll never know. Easy, fun, and can be made ahead for days. It doesn’t get much better. And, they are so versatile and adaptable. Sweet, savory, breakfast, brunch, lunch, dinner – it’s all there. Have a go at it!


1 cup all-purpose flour
2 tsp granulated sugar (optional)
Pinch of salt
2 eggs, room temperature
1 to 1-1/4 cups whole milk, divided
2 Tbsp butter, melted
Additional melted butter for cooking


Combine flour, sugar (if using), and salt in a large bowl.
Whisk together the eggs, and 1 cup of the milk, in another bowl.
Add the milk and eggs to the dry ingredients and whisk just until the batter comes together.
Add the melted butter and stir to combine.
Allow the batter to rest for 30 minutes; or you can refrigerate it for up to 2 days. When you’re ready to cook, what you’re looking for is a batter that has the consistency of heavy whipping cream. Give it a quick stir before you use it, and if it needs thinning, use some of the milk, adding 1 tablespoon at time.
Heat a small nonstick saute pan over medium heat, and add just enough butter to coat the bottom (I find a silicone brush and melted butter work well). Ladle in just enough batter to coat the bottom of the pan; swirl the pan so that the batter is in an even layer. Have faith; I have not read anything about crêpes that did not suggest that your first crêpe isn’t a throw-away; always a practice run to get the swirling right.
Cook until the crêpe is set up and the edges are golden brown – about 1 minute. The edges will start to curl upward.
Flip the crêpe and cook for an additional 15 seconds, or so.
Transfer to a plate and continue until you have the number you need.
At this point you can put any remaining batter back in the fridge; or if you make the entire batch, stack the extras with waxed paper sheets between them, put them in a zip-lock bag, and put them in the fridge to pull out when you want.


You can prepare the batter in a blender or Vitamix, being sure to put the milk and eggs in first, blending them to combine. Then add the dry ingredients all at once, and blend until smooth and fully incorporated. Then add the melted butter and blend to combine. Proceed same as above.

I have a 2 oz ladle that works beautifully.

Using the sugar will, naturally, give you a sweet crêpe for brunch and dessert dishes; omitting the sugar will give you a fairly bland platform for whatever you want to do. Throw in some finely diced herbs for a savory approach. It’s a very light batter, so go slowly with it.

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