You may vary the seasoning as you see fit. Lemon or orange zest or fresh herbs make crepes ultra cool.This basic crepe batter recipe may also be used as a batter to fry seafood, chicken or vegetables.
3 whole eggs
1 cup all purpose flour
1 3/4 cup half & half
1 teaspoon kosher salt
3 tablespoons granulated sugar (optional)
1 teaspoon lemon zest (optional)
1 teaspoon mint chiffonade* (optional)
Crack eggs into a bowl, mix to combine whites and yolks.
Add flour and whisk together until batter becomes very tight.
Slowly add half and half stirring at each addition.
Season with salt and sugar.
Strain to remove any flour clumps.
Cooking the Crepes:
Heat a non-stick skillet and melt 1/2 teaspoon butter, swirl around the pan to coat.
Pour in 2 ounces of crepe batter, roll the pan (see video) so batter covers pan.
If there are any holes in batter you may pour a little extra batter to fill them.
Allow the crepe to cook until lightly golden brown
flip using a rubber spatula and your fingers, cook on second side.
When making crepes it will take a few practice crepes to get the heat to the perfect temperature.
This is normal; remember the French saying... first crepe is always for the dog!
A 10" Non-Stick Skillet is perfect for crepes.
*Chiffonade = very finely sliced mint leaves, sorta like fine julienne, almost hair like.