Yield
Makes 15 (6-in.), 12 (7-in.), 8 (8-in.) crêpes

How to Make It

Step 1

In a blender or food processor, whirl the eggs, flour, and milk until batter is smooth; scrape container as needed.

Step 2

Use a crêpe pan or regular or nonstick frying pan with a bottom that measures 6 to 8 inches across. Set pan on medium-high heat; when hot, brush bottom with butter (as needed or for flavor, in a nonstick pan).

Step 3

At once pour a measured amount of batter into the hot pan and tilt to coat bottom: For each crêpe, use 2 1/2 to 3 tablespoons for a 6- to 7-inch pan, 3 1/2 to 4 tablespoons for an 8-inch pan. If heat is correct, crêpe sets at once, forming tiny bubbles (don't worry if there are a few holes - if they are large, fill with a drizzle of batter). If pan is too cool, the batter does not bubble; increase heat slightly. Cook crêpe until edge is lightly browned and surface looks dry, 30 to 60 seconds.

Step 4

Run a wide metal spatula under crêpe edge to make sure it is loose in the pan. Turn crêpe over with the spatula and brown lightly on bottom, 5 to 10 seconds. Tip pan over onto a flat plate to release crêpe. Repeat to cook remaining batter, stacking crêpes on the first.

Step 5

Nutritional analysis per 6-inch crêpe.

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