Crepes are popular all over and Paris and now even all over Israel. Although most people think of them as dessert, they are delicious savory too. They can actually be used with any kind of filling you can think of, but first you must master the basic crepe.
Folding Technique: Spread filling all over the crepe. Add any additions to the center. Fold the right and left side toward the middle, overlapping slightly. Start rolling away from yourself until you have a roll.
- Cook Time
- Prep Time
- About 1 dozen crepesServings
- 2 cups all-purpose flour
- 4 eggs
- 1½ cups whole milk
¼ cup melted butter, such as Tnuva
- ½ teaspoon kosher salt
- Additional melted butter for cooking crepes
1. Using an immersion blender, blender, or whisk blend flour, eggs, milk, butter, and salt together. Refrigerate batter for at least 1 hour or overnight.
2. Strain out any lumps that may remain.
3. Heat a 8-inch nonstick pan over medium heat. Brush pan with melted butter and add a quarter cup of batter to the pan. Swirl the pan and return to fire. Once crepe is light brown and the batter is set, using a spatula, flip crepe over to briefly cook the other side.
4. Transfer cooked crepe to plate and continue making crepes and stacking them on top of each other.