Sweet and Savory Crepes (Basic Recipe)

Instructions

1. 1

   To prepare sweet and savory crepes, start by gently melting the butter in a saucepan. Let it cool slightly, and in the meantime, crack the eggs into a bowl with high sides. Whisk them together and add the milk. Continue whisking until you get a smooth mixture.

2. 2

   Now add the lukewarm butter and mix again. Place a sieve over the container and then sift the flour into the bowl (for convenience, you can also add it in two batches and mix to avoid lumps).

3. 3

   Then, using a whisk, mix vigorously to incorporate the flour. Continue mixing until you get a smooth, velvety mixture free of lumps. At this point, cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

4. 4

   After the resting time, mix the batter to bring it back to room temperature, and then heat a crepe pan (18 cm diameter) or a non-stick pan of the same size, and grease it with a knob of butter. Once it's heated, pour a ladle of batter onto it, enough to cover the surface of the pan: you can use a special crepe spreader or rotate the pan to distribute the batter evenly (be careful not to spread it all over the edges, so that there is enough batter in the center to create a crepe with a uniform surface); it is recommended to perform these operations quickly, since the batter will cook quickly.

5. 5

   After about 1 minute over medium-low heat, you should see a slight browning, the edges will tend to detach, so you can flip the first crepe with a spatula. Cook the other side for about 1 minute, waiting for it to brown. Once cooked, transfer the crepe to a serving plate or a cutting board. Repeat this process until the batter is finished, greasing the crepe pan each time. You should get 14 crepes with a diameter of 18 cm: stack each crepe on top of the other so they will stay soft. Here are your sweet and savory crepes, now it's up to you to fill them!