2 tablespoons plus 2 teaspoons unsalted butter 2 large eggs 2 cups whole or 2% milk 3 tablespoons sugar (optional) ½ teaspoon pure vanilla extract (optional) 1½ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt
- In a small saucepan, melt 2 tablespoons of the butter over low heat (or “zap” them for 20 seconds in a microwaveable bowl); set aside.
- In a large bowl, whisk or beat the eggs for 1 minute, then whisk in the milk and, if you are making sweet crepes, the sugar and vanilla.
- In another large bowl, whisk together the flour, baking powder, and salt.
- Make a well in the dry ingredients, then pour in the milk mixture, beating with a hand mixer until smooth and not lumpy. Stir in the melted butter and mix until evenly incorporated. For ideal consistency, rest the batter for about 2 hours before cooking, or refrigerate the batter overnight and cook the crepes the next day.
- Heat a 6- or 8-inch nonstick skillet over medium-high heat. When it is very hot, melt the remaining 2 teaspoons butter. Pour about 3 tablespoons of the batter into the pan and swirl so that it coats the pan in a thin layer. Cook until the edges curl up a bit, about 1 minute. Flip the crepe with a spatula and brown the other side for another minute. Transfer to a plate and cook the remainder of the batter, stacking up the crepes on the plate as you go. Cover the crepes with another plate and wrap in a plastic bag to keep them from drying out or hardening.
Strawberry/Banana Cream Crepes: Whip 1 cup heavy cream with 1 tablespoon sugar and ½ teaspoon vanilla extract until it holds stiff peaks. Thinly slice strawberries or bananas. Spoon 1 to 2 tablespoons of the whipped cream into the center of the crepes and layer it with strawberry and banana slices. Fold the crepe in half, then in half again, forming a triangle. Serve with a sprinkle of powdered sugar on top.
Nutella Crepes: Substitute 1 tablespoon Nutella for the whipped cream, spread thinly over the crepe, and then layer on the strawberries and bananas.
Here’s my favorite: Over low heat, scramble 1 beaten egg with a tablespoon milk. Heat 1 tablespoon olive oil and sauté 1 cup spinach leaves and 1⁄4 cup thinly sliced mushrooms (any kind is fine). Season with a pinch each of salt and pepper. Make sure the crepe is still warm, then spread the egg, spinach, and mushrooms over the crepe and layer with Swiss or mozzarella cheese. Fold the crepe in half, then again in half to form a triangle, and serve. For an added kick, serve with a side of hot sauce.
Notes: For the most consistent crepe making, it helps to let the batter rest for at least 2 hours before cooking, or to refrigerate it overnight. You can refrigerate cooked crepes for up to 2 days, then warm them in the microwave for a quick 45 seconds, keeping them covered to seal in the moisture.