Sweet & Savory Crepes

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Sweet & Savory Crepes

  • Author: Chef Shelly

Ingredients

SAVORY CREPES

1 cup all-purpose flour

1 tablespoon herb of your choice minced 

3 eggs

1 1/2 cups whole milk

pinch of sea salt

pinch of ground black pepper

2 tablespoons unsalted butter, melted,

whole butter for cooking crepes

 

SWEET CREPES

1 cup all-purpose flour

1 tablespoon sugar

3 eggs

1 1/2 cups whole milk

1 teaspoon vanilla

2 tablespoons unsalted butter, melted,

whole butter for cooking crepes

Instructions

Whisk the eggs in a large bowl until well combined.  Add the milk and continue whisking. Add the flour and continue to whisk until you have a smooth batter. Add the melted butter and whisk. For savory crepes add fresh herbs, salt & pepper. For sweet crepes add the sugar and vanilla. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.

Your batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.

Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan and heat the pan until a drop of water “dances” across the surface.

Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.