Classic French Crêpes
Ingredients
Dietary note: When vegetarian fillings are used, this recipe is vegetarian.
1 ½ cups
flour
1 tbsp.
sugar
½ tsp.
baking powder
½ tsp.
kosher salt
2 cups
skim milk
2 tbsp.
Kowalski's Unsalted Butter, melted
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
2
eggs, lightly beaten
- cooking spray, as needed
- fillings, your choice: yogurt, fresh fruit, preserves, thinly sliced ham, shredded or cream-style cheeses, whipped cream, butter and cinnamon sugar, smoked salmon and crème fraîche, etc.
Directions
- In a medium mixing bowl, whisk together flour, sugar, baking powder and salt.
- Add milk, butter, vanilla and eggs all at once; whisk until smooth.
- Preheat a 6-8" nonstick skillet over medium heat.
- Spray pan lightly with cooking spray; wipe with a paper towel to coat evenly and absorb excess oil.
- Pour a scant ¼ cup of batter onto the preheated skillet, quickly rotating the pan to thinly coat the bottom; cook until lightly browned at edges and slightly dry (about 2 min.).
- Flip crêpe; cook other side until lightly browned (about 30 sec.).
- Repeat until all batter has been used, wiping and respraying skillet between each crêpe.
- Serve immediately with desired fillings or keep warm in a 200° oven until all crêpes are cooked, placing waxed paper between each crêpe.
Tasty Tips:
- Crêpes can be frozen for at least 3 months. Wrap tightly with freezer or waxed paper between crêpes. Microwave individual crêpes from frozen for about 20-30 sec. each.
- If you have 2 skillets, you can cook crêpes 2 at a time.
Good to Know:
- French crêpes differ from American pancakes primarily in thickness and serving style. Crêpes are very thin and are typically rolled or folded with fillings inside, while pancakes are thicker, fluffier and often served in a stack with toppings.
