How to Make French Crepes - This incredibly easy crepe recipe makes perfectly light and tender traditional crepes that can be filled with your favorite sweet or savory ingredients. No special pan necessary!
Pour the flour, ½ cup milk, eggs, salt and pepper in a mixing bowl. Whisk well to remove all clumps. Then slowly whisk in the remaining 1 cup milk. Cover and refrigerate for at least 30 minutes.
Set a crepe pan, or large nonstick skillet, over medium heat. Rub a thin coat of butter on the pan, then scoop 1/3 cup crepe batter onto the hot buttered pan. Quickly swirl the pan in a circle to spread the batter out as thin as possible.
Cook for 1 minute, or until golden. Carefully flip with a large spatula and cook 1 more minute. Repeat with the remaining batter.
Stack the crepes on a plate and keep in a low temperature oven, or warming drawing, until all the crepes are cooked.
When ready to serve, fill the crepes with sweet or savory fillings and fold the sides over the top. Serve warm.
If you like the looks of the savory crepes in the photos, fill them with ricotta cheese, cooked pancetta, and fresh baby greens.Then puree a quick roasted red pepper sauce for the top with: 1/2 cup sour cream 1 whole roasted red pepper (From A Jar) 1 tablespoon Dijon mustard 1 pinch saltDrizzle the sauce immediately over French Crepes and serve, or store in an airtight container in the fridge for up to a week.