Don't be afraid of crepes, they are not that hard to make, they are just a bit time consuming, but totally worth the extra effort.
You can make your crepes ahead of time and wrap them in plastic wrap and store in a zip top bag. They will keep up to a week in the refrigerator and up to 2 months in the freezer. Allow to thaw to room temperature before trying to separate them.
Here's my basic crepe recipe, enjoy!
- 3 large egg
- 1 1/4 cups milk
- 3/4 cup all purpose flour, sifted
- 1 Tbsp. sugar
- 1/2 tsp. salt
- melted butter
When ready to make your crepes, heat a crepe pan or non-stick pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle of batter into the middle of the pan, quickly swirling it around the pan so it covers the bottom of the pan. Cook for about 1 minutes, until the bottom is lightly browned and the batter is set.
Using an offset spatula, or a spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.
Remove to a plate while you repeat with the remaining batter. You can put a piece of waxed paper in between each crepe to keep them from sticking together.