Crêpes always remind me of Paris, so naturally I have a distinct fondness for them. Whenever I make them at home for friends and loved ones, whether for breakfast or for dessert, there is always a romantic nostalgia to the process. They are made with love! This recipe uses equal weights flour and cornstarch, which makes for a very delicate, paper-thin, delicious, and tender batter. When I’m making them, I tend to eat a few crêpes during the cooking process, sprinkled with sugar and a bit of fresh orange zest on top. When warm, these little guys are what simple, sweet pleasures are all
- Yield: 30 Crepes
- 300 g 6 whole eggs
- 800 g (31⁄3 cups) whole milk
- 25 g (2 tbsp) granulated sugar
- 2 g heaping (¼ tsp) kosher salt
- 100 g (¾ cup) all-purpose flour
- 100 g (¾ cup) plus 1 tbsp cornstarch
- 100 g (½ cup) unsalted butter
- Set the eggs and milk on the counter 1 hour before baking to come to room temperature. In a large mixing bowl, combine the sugar, salt, flour, and cornstarch and use a whisk to mix together. Melt the butter in a small saucepan over low heat.
- In a medium bowl, combine the milk and eggs, using a whisk or handheld blender to break up the eggs and incorporate them into the milk. It should become a thick, pale yellow, glossy liquid. Slowly add the melted butter and mix to combine.
- Make a well in the center of the dry mixture, and then, while whisking, slowly pour the wet ingredients into the well. A good option is to use a handheld blender to ensure even mixing. The batter will be the consistency of a soupy stew—wet but thick. Allow the batter to rest at room temperature for 1 hour; this will lead to crêpes that are tender, not chewy.
- Heat an 8-in (20-cm) nonstick pan over medium heat until hot to the touch. Coat with cooking spray or pour in a small amount of canola oil and swirl to coat. With one hand, hold on to the handle of the pan. With the other hand, ladle 1/4 cup (60 ml) of the crêpe batter into the pan. Constantly move the pan in a circular motion so that the pan is evenly coated with the batter. This will create a thin, even crêpe.
- When the pan is evenly coated with batter, return it to the burner over medium-low heat. Cook until the top has just set and begins to form bubbles, 1 to 2 minutes. To check doneness, peek under the crêpe by gently lifting it with your spatula. When the bottom is golden brown, with darker spots all over, use your fingers to flip the crêpe over quickly and cook for an additional 30 seconds. Remove from the pan and place on a plate. Continue this method for each crêpe. Place parchment paper between the crêpes so they do not stick together.
- The crêpes are ready to be served immediately or used to create a multilayered crêpe cake and served as dessert. Crêpes can be made in advance and set aside in the refrigerator for up to 2 days. Be sure to separate them with parchment paper and cover completely with plastic wrap.