After a few taste tests, we determined that the Joy of Cooking recipe was a bit on the eggy side. This version, adapted from renowned chef Michel Roux's cookbook Eggs, has become our family standard. Make the batter at least 1 hour in advance for best results, or for convenience sake, the night before. Serve with berries, chocolate sauce, jam or my family's favorite, lemon wedges and confectioner's sugar.
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
1tablespoonsugaromit if making savory crêpes
pinch of salt
unsalted butter or canola oil for cooking
Combine the flour, sugar and salt in a medium mixing bowl. Add the eggs and whisk, mixing well. Add the milk and water and whisk to make a very smooth batter. Alternatively, combine all of the ingredients except for the vanilla and butter in a blender and blend until very smooth. Let rest at room temperature for 1 hour or in the refrigerator overnight.
When you are ready to cook the crêpes, whisk the batter and add the vanilla.
Heat an 8-inch pan (non-stick or well-seasoned with sloping sides) over medium-low heat. Melt a teaspoon of butter or coat the pan very lightly with oil.
When the butter is bubbling, add just enough batter to thinly coat the bottom of the pan. Advanced technique: For the thinnest crêpes, tilt the pan in a circular motion to spread the batter evenly.
Cook for about 2 minutes until the batter bubbles, then use a rubber spatula to flip the crêpe and cook for about 1 minute more. Transfer the crêpes to a plate and continue with the remaining batter.