Classic French crêpes

Method4 steps · about 25 min

1. 1

   Step 1: Put all 4 eggs in a blender and blend. Add all 200 g flour and the pinch of salt, then blend. Add all 400 ml milk and blend until smooth, with the consistency of eggnog. The batter contains no added sugar or vanilla.

   Uses 4 eggs · 200 g all-purpose flour · 400 ml 2% milk · 1 pinch salt

2. 2

   Step 2: Warm a crêpe pan. If the crêpes stick, use a paper towel to wipe a light film of oil or butter over the pan before pouring the batter. Repeat that light greasing only as needed between crêpes.

   Uses Oil or butter, only as needed to grease the pan

3. 3

   Step 3: Pour a little less than a ladleful of the prepared batter into the warm pan and tilt the pan to spread it thinly. Cook until golden underneath and set enough to turn, flip, and cook the other side until set and lightly golden. Repeat with the remaining actual batter, adjusting the heat if needed, to make about 12 crêpes. Each ladleful comes from the one blended batch; pan size determines the actual portions.

   Uses Actual ladlefuls drawn from the one complete batter until used

4. 4

   Step 4: Serve the cooked crêpes warm. This is the plain, unsweetened crêpe base; any sweet or savoury toppings are chosen separately.

   Uses All crêpes cooked from the one batter