Crêpes are a beloved staple of French cuisine. Delicate and Versatile, they can be filled with sweet or savory ingredients, enjoyed for breakfast, lunch, dinner, or dessert!  In Paris, you can find street vendors serving them up for a late-night treat.  

Serves: 6-10; makes 12-14 Crêpes
Prep Time: 15 minutes
Cook Time: 30 minutes

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp of white sugar
  • 4 large eggs, at room temperature
  • 3 tbsp unsalted butter, melted
  • 2 cups + 3 tbsp whole milk (or 2%)
  • 1 tbsp Rum (dark or light)

METHOD

Sift together the flour, salt and sugar in a big mixing bowl and dig a well in the middle. Break in the eggs into the well, all at once, and mix with a wooden spoon until incorporated (the batter will have the consistency of a thick paste).

In a separate bowl, mix together the melted butter, milk and rum. Whisk in the liquid into the crêpe batter, little by little, until your batter becomes a velvety smooth liquid – that has the consistency of heavy cream.

Cover your bowl with a clean cloth and refrigerate for at least 1 hour (ideally, overnight). 

Heat a 10-inch nonstick skillet/pan over medium heat. When your pan is hot, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on top, and the underside of the crêpe is golden – this should take 2 to 3 minutes (if it takes longer, your pan is not hot enough).

Carefully loosen the edge of the crêpe with a rubber spatula, and then with your fingertips, carefully peel off the crêpe and quickly flip it. Cook for an additional minute on the other side.

Slide your crêpe out of your pan onto a plate and cover with a dish cloth (this keeps the moisture in, makes sure the crêpe is evenly cooked and prevents it from drying out too quickly). Repeat for the other crêpes until you run out of batter.

NOTES & SERVING SUGGESTIONS: 

Crepes are best eaten day of. If need be, you can keep them for 1-3 days in the fridge if well stacked and wrapped.

I add fresh strawberries when in season or use a  Cointreau or Grand Marnier reduction.

Santé!