Crêpes create irrational fear among many non-French cooks. It’s understandable…they’re thin and can tear if they aren’t handled with delicacy. It’s also common to have the first one or two stick or tear while they’re in pan. An under-heated pan is frequently the cause, but so is operator error. Just be patient and after a few tries you’ll be a pro.
Are there any tricks to crêpes? Just make sure to let batter rest as directed to let the bubbles rise out — for bubbles create rigid crêpes and rigid crêpes break when you try to flip or roll them. This recipe is adapted from The Bonne Femme Cookbook by Wini Moranville.
6 ounces (3/4 cup) 2% or whole milk
4 ounces (1/2 cup) water
2 large eggs
1 cup all-purpose flour
3 tablespoons unsalted butter, melted
Place the ingredients in a blender in the order listed. Pulse until blended, scraping the sides of the blender once. Refrigerate the batter for a minimum of an hour and up to 48 hours. If the batter separates during its rest, stir it gently to re-blend.
Prepare for cooking by laying out four plates at least 7 inches across on your counter. Brush the bottom of 6- to 7-inch nonstick skillet with melted butter. Heat the pan over medium-high heat. Remove the pan from the heat and pour a scant 1/4 cup of the batter into the pan and promptly swirl it around to coat. Return the pan to the heat and cook until the crêpe is lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook another 30 seconds. Slide the finished crêpe off the pan and onto one of the plates.
Repeat with the remaining batter, buttering the pan only if absolutely necessary. When you’ve made four crêpes, you can start stacking the ones that are completely cooled.
Crêpes can be stored in a stack in the refrigerator, covered in plastic wrap, for up to two days. To reheat, warm them back up in the pan or microwave them individually for about 15 seconds on high (each). They also freeze well. Thaw them in the refrigerator and, again, warm them before rolling and serving.