Recipe Detail Page

1. Sift the flour and salt into a large bowl. Make a well in the centre of the flour and add the eggs. Whisk the eggs into the flour and then slowly add 1 cup (250 mL) milk. Whisk until smooth, then add the melted butter. Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.

2. Remove the mixture from the refrigerator and stir to check the consistency (it should resemble thin cream). Add the extra milk if necessary.

3. Wipe out the seasoned crêpe pan with an oiled paper towel then place it over medium-high heat. When you see a light haze over the pan it is hot enough to begin.

4. Pour in a small amount of mixture (about 3 tbsp/45 mL) into the pan (it should sizzle). Swirl and tilt the pan to spread the batter as thinly as possible. Pour any excess batter back into the measuring cup.

5. Use a spatula to trim the crêpe where the excess batter was poured off. Return the pan to the heat and cook until the top surface is dry and the edges begin to curl, 10 to 15 seconds. Using a spatula, flip the over crêpe and cook on the second side about 10 seconds.

6. Slide the cooked crêpe onto a clean towel. Continue with the remaining mixture.

Tips
1. Always make the batter in advance. It should rest for at least 30 minutes before cooking and can be kept overnight in the refrigerator. Bring the batter to room temperature before using.

2. Crêpes can be made ahead of time and refrigerated for 3 days, well wrapped and layered with wax paper or frozen for 2 months.

3. To reheat crêpes, brush a baking sheet with melted butter and layer the crêpes on top. Cover with aluminum foil and reheat in a 400ºF (200ºC) oven for about 4 minutes.

4. To reheat filled crêpes, fill the crêpes when cold and place them in a baking dish and reheat in a 400ºF (200ºC) oven or until the filling is hot.

5. You can replace half the flour with whole wheat or buckwheat flour.