EFK Tested
EFK Crêpes
Thin, tender French crêpes for sweet or savory fillings. This EFK batch is sized for a family breakfast or dessert and uses a rested batter for flexible, evenly browned crêpes.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 25 min
- Yield
- 12 crêpes (about 6 servings)
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Whisk the flour, salt, and sugar in a bowl. In a second bowl whisk the eggs, milk, water, melted butter, and vanilla if using. Gradually whisk the wet ingredients into the flour until smooth.
- 2. Cover and rest the batter 30 minutes at room temperature, or refrigerate up to 24 hours. Stir before cooking.
- 3. Heat a lightly buttered 10-inch de Buyer carbon-steel skillet over medium heat. Pour in about 1/4 cup batter and immediately swirl to coat the bottom in a thin layer.
- 4. Cook 45 to 60 seconds, until the surface looks dry and the underside is lightly golden. Flip and cook 15 to 30 seconds more.
- 5. Stack the finished crêpes on a plate and cover loosely with a clean towel while cooking the remaining batter.
Equipment
10-inch de Buyer carbon-steel skillet; mixing bowls; whisk; ladle or 1/4-cup measure; thin spatula; plate
Food safety & storage
If the batter is made ahead, keep it refrigerated and use within 24 hours. Refrigerate cooked crêpes within 2 hours; use within 3 days or freeze with parchment between layers.
View this recipe on the original EFK website ↗