French Crepes

Updated on 2/23/2008 at 5:53PM EST

I've always been a sucker for crepes. I think that I like them even more than pancakes or waffles. There's something about how thin, chewy and comforting they are. And they're not very hard to make either. Sure, to get the perfect crepe, you need experience, a crepe pan, and a crepe spreader. But to make simple, home-style crepes, all you need is a good non-stick pan with curved sides and the "balls" to try flipping the crepe in the air without a spatula.

And so I give you, the crepe. This recipe will yield 6-8 8-inch crepes, which you can stuff with, or on which you can pile on, sweet or savory fillings of your choice, like fruit, omelettes, and more.

Preparation

Blend all the wet ingredients in a bowl; I prefer to blend with a hand blender fort a smooth consistency. Mix all the dry ingredients together, and then slowly add to the wet, blending until smooth. The consistency of the final batter should be like a heavy cream.

Refrigerate for at least one hour. This allows the gluten to form, which is crucial for a good crepe.

Cooking

Heat a non-stick pan over medium heat. Add a tablespoon of melted butter to the pan, and move it around the distribute it evenly. Pour some crepe batter onto the pan to about a 6-7 inch disc. I usually pour half of it into the center, and then pour the rest around the edges until I have a 6-7 inch disc. Angle the pan in circles and try to coax any excess batter to slide out to the edges and make the disc bigger. The key is to keep the crepe as thin as possible. Now, don't be under any illusion that the crepe will end up being a perfect circle, or that it will be paper thin. Without the proper tools and experience, this won't happen. But you will end up with a delicious, thin-enough crepe.

When the batter on the top of the crepe appears to be somewhat dry, it's time to flip the crepe. The best way to accomplish this is to flip it like a well-seasoned chef. Now, don't be afraid to try this. It's actually not very hard. If you have a non-stick pan with butter in it, you'll notice that the crepe is sliding all over the place anyway. The trick is to push the pan outward and then pull it back with a bit of a jerk, while also using your wrist to flip the crepe upward. The goal is to get the crepe into the air. Once airborne, you will catch the crepe by moving the pan backward a bit, as the crepe will be coming back at you a bit. If it helps, try flipping a pancake or other object of similar size using a cool, dry pan before cooking the crepes. Once you get the hang of it, you may never want to use a spatula again.

Ingredients

¾ cup bread flour; I use King Arthur brand, which is stone ground, and unbleached.

2 large eggs, and 2 egg yolks

¾ cup whole milk plus 3 tablespoons cream or half-n-half

1 tbsp sugar

pinch of salt

6 tsp melted unsalted butter
(you'll also need another 6-8 tablespoons of melted butter for cooking)