This is a classic recipe for basic crepes, published by Juila Child in her The Art of French Cooking. It is so easy and fool proof, yet so versatile. You don’t need special equipment or skills. I used whole wheat flour in place of the original all-purpose flour and the outcome is as great.
The crepes can be the basis for dessert crepes or savory dishes.
Adapted from Mastering the Art of French Cooking by Julia Child, Vol I, page 191
Put the liquids, eggs, and salt into the blender. Add the flour, then the melted butter
Blend at top speed for 1 minute
Cover the refrigerate for at least 2 hours, up to overnight
The batter should be a very light cream, just thick enough to coat a wooden spoon
Brush the skillet with a thin layer of oil
Heat the skillet over medium high heat
Pour 1/4 cup of batter at center of the skillet
Tilt the skillet in all directions to spread the batter out into a round thin film in 5 seconds
Heat the pan for 30-60 sec before flip the crepe with a spatula
The cooked side of the crepe should look golden to light brown
Heat the other side of the crepe for 15 sec, until it shows spotty brown
Can be served with chocolate sauce, fresh fruits or yogurt
It is better to use a light weight skillet, so that it is easy to swirl the pan and spread the batter. A well-season tawa worked the best for me. If the skillet is well seasoned, no need to brush it with oil.The heat is important and takes a couple of trials to get the right heat. Medium works the best for me.
Keyword Crepes, Dessert Crepes, French Pancakes, Julia Child