French Crepes




2 cups (8 1/2 ounces) Unbleached All-Purpose Flour
1/2 to 3/4 teaspoon salt
1 1/2 cups (12 ounces) milk
4 large eggs
1/4 cup (2 ounces, 1/2 stick) butter, melted but not bubbling hot


In a mixing bowl, combine the flour and salt. In another, smaller bowl, beat together the milk and eggs. Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir till fairly smooth; a few lumps can remain. Stir in the butter. Cover and let sit for at least an hour.

The best thing to cook these crepes in is a 10-inch cast iron pan (or, for smaller crepes, the neat little crepe pan we sell in our catalogue). Heat the pan until it’s medium-hot. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup of batter into the bottom of the pan, pick it up, and tip it in a circle so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side and place on a warm plate. Cover until the remaining batter is cooked.

The Filling: This can be anything, from sliced ham and cheese, to butter sprinkled with sugar with (or without) a bit of Cointreau. These crepes are lightly smeared with Nutella, which is a smooth chocolate paste flavored with hazelnuts. After that, diced banana goes on top. The crepes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walkaround snack. While this wasn’t exactly health food, that banana must count for something.

Recipe originally posted on KingArthur.

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