(16 votes, average: 3.94 out of 5)
Loading ...You don’t need a dedicated crepe pan for this; any nonstick skillet will do. The number of crepes you get depends on the size of the skillet. I used a 10-inch skillet and ended up with 12 (7-inch) crepes. You can double the recipe and freeze the leftovers. Thaw them at room temperature and warm them up in a low oven or in a nonstick skillet over low heat. Serve with savory (try our Cabbage Saute with Shiitakes and Crispy Tofu or Spicy Sweet Shrimp) or sweet fillings (like fresh fruit and a dollop of our Kitchen MacGyver Lemon Curd). Of course, it’s a classic with bananas and Nutella. Don’t worry if the first crepe isn’t perfect–French cooks call that the “sacrifice.”
1 cup whole wheat pastry flour
1/2 teaspoon sea salt
3 large eggs, lightly beaten
1 cup fat-free milk
1-1/2 tablespoons butter
Canola oil
Whisk together the flour and salt in a medium bowl. Whisk in the eggs until well-combined. Gradually add the milk, whisking until the batter is thoroughly combined and the consistency of heavy cream. Strain the batter through a fine-mesh sieve (to remove any little lumps) into another medium bowl.
Heat the butter in a stainless-steel skillet or small saucepan; cook until butter until is browned. Keep an eye on it so it doesn’t burn. Whisk the browned butter into the batter. Cover, and let stand at least 30 minutes and up to 2 hours.
Heat a nonstick skillet over medium heat. Brush the surface of pan with oil. Use a small ladle to add 2 to 4 tablespoons batter to pan (just enough to coat the bottom of the pan with a thin layer of batter), swirling the pan to coat. Cook about 2 minutes, or until the edges are lightly browned and the bottom is golden (use a rubber spatula to lift the crepe and peek at the bottom). Flip the crepe; cook another minute or so until the other side is golden. Transfer crepe to a wire rack. Repeat with oil and remaining batter. Keep the crepes warm in a low oven to serve immediately, or cool completely and refrigerate or freeze.
Note: To refrigerate or freeze, stack cooled crepes between layers of parchment or waxed paper and place in a zip-top plastic bag. Refrigerate up to 3 days or freeze up to 1 month (thaw them at room temperature). Reheat in a low oven or in a pan over medium-low heat.
Makes 12 (7-inch) crepes
