Crepes

Authentic French crepes for savory or sweet dishes. Crepes are excellent for turning leftovers into something special, for slicing like noodles into a soup (see our Consomme Celestine recipe), or just eating on their own with a bit of homemade jam. We offer a dessert variation here, which is perfect for making the decadently orange, Crepes Suzette.
Yield 16 crepes
Ingredients

3 eggs
1/2 teaspoon salt
2 cups milk
2/3 cup flour
2 tablespoons butter, melted
Additional butter for cooking

Dessert crepe variation:
2 tablespoons sugar
1/2 teaspoon vanilla extract


1 Combine eggs, salt, milk, and flour in a blender. (For a dessert version, add sugar and vanilla extract to the batter.) Blend at low speed for 5 seconds.
2 With blender running, add melted butter and blend thoroughly. Let batter rest for 1 hour.
3 Heat small (6 inch) crepe pan to medium-high heat. Melt a small amount of butter (1/2 teaspoon) in pan.
4 Pour a thin amount of crepe batter, 2 to 2-1/2 tablespoons, into pan. Cook until lightly browned, then gently flip to brown other side.
5 When cooking, for every few crepes, you may need to add a bit of butter to the pan.
6 Crepes may be stacked until you are ready to use them.

notes NOTE From René Verdon's White House Cookbook. He was the chef to the Kennedys.
Back to original recipe for Crepes
If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.