Basic Crepes

bon appétit breakfast french crêpe dessert christmas

Ludo Lefebvre

Makes about 20

Source

Ingredients

4 large eggs, room temperature

2 1/3 cups whole milk

2/3 cup sugar

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

1/2 teaspoon kosher salt

4 tablespoons unsalted butter, melted

Suzette Sauce and Milk Chocolate Sauce, whipped cream, and/or jam (for serving)

Method

Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour.

Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.

Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, and/or jam alongside.