Savory Crepes

Most Crepe Recipes will have you work with 1-cup flour. The result is about six - 11” crepes or about 8 smaller crepes depending on the size of you pan. To me this is an exercise in frustration, as the first few crepes are notorious for being unusable. I prefer to start straight away more batter. After being combined, the batter should rest for 1 hour before use. Crepes can be made in advance and refrigerated for about 2 days. They can be stuffed with a variety of delicious leftovers (ham, cheese, roast chicken, mushrooms, fresh or blanched vegetables) and Mornay sauce is a classically served with them. Re-warm stuffed crepes in the oven before serving.

2 cups all purpose flour
¼ teaspoon salt
2 eggs
2 ½ - 2 ¾ cups milk (I have found that 2 ¾ makes for thinner crepes but add it slowly)
6 Tablespoons melted butter (clarified butter would be even better as it will not burn as easily while you cook but its ok to use regular butter)

Combine the flour and salt in a large bowl. Whisk together the eggs and milk. Stir or whisk the wet ingredients into the dry. Strain mixture through a mesh strainer to be rid of lumps. Let mixture rest ½-1 hour.

Place your crepe pan over medium heat. Brush pan with melted butter. Pour in enough batter to lightly coat the bottom of your crepe pan (about 3 tablespoons for a 8” pan or up to ½ cup for larger pans). Swirl pan to coat. I find an offset spatula sometimes helps even out the batter. Uses extra batter to fill any wholes. Cook until golden on the first side (approximately 2 minutes) then flip the crepe over (use tongs or spatula to help you)
And cook the second side until golden. Brush skillet with butter before starting each crepe.

I like my crepes filled with either ham and cheese or Nutella because that is how I ate them in France.