1 1/3 cups whole milk, room temperature
1 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt
Nonstick vegetable oil spray
Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)
Recipe from Epicurious. Tips that follow are from 101 Cookbooks.
-Put a layer of aluminum foil under your crepemaker for quick and easy cleanup.
-Always strain any lumps out of the batter before attempting to make crepes. I thought straining might be an unnecessary step – but the little rake tool you use to spread the crepe batter around snags on the lumps and will tear the crepe.
-Go about making your crepes confidently. Use a light but determined touch if you are using the rake tool to spread batter across a flat crepe maker or pan. Or a smooth swirl of the wrist to send batter evenly across a standard pan. Quick and confident, and don’t be afraid to make a bit of a mess.
-I fill a big measuring cup (the kind with the little easy-pour lip) full of the crepe batter. It makes pouring the batter onto the crepe maker tidy and easy.
-If you don’t have an electric crepe maker, you can also make crepes in a slick, smooth, non-stick pan – like an omelet pan. It’s not as fun as using the Tibos, and the crepes aren’t going to be as pretty or perfect – but they still taste good. I tried a few this way – just to see how the other half live.
-I slightly undercook the first side of the crepe – until it is just golden. I flip, cook the second side, then flip back to the first side and fill. I let the ingredients come up to temperature (let the cheese melt a bit, etc), then fold and eat. By undercooking the first side a bit you buy yourself some time later as you are waiting for your filling to heat up a bit.
-Make your crepes to order whenever possible.