Crepe batter can be made up to 2 days ahead. Store in refrigerator and stir just before using.
Advertisement - Continue Reading Below
- Yields:
- 4 - 6 serving(s)
- Total Time:
- 1 hr 30 mins
Ingredients
- 1 c.
all-purpose flour, spooned and leveled
- 3/4 c.
whole milk
- 2
large eggs
- 3 tbsp.
unsalted butter, melted, plus more for pan
- 1 tbsp.
sugar
Sliced strawberries and lemon curd, for serving
Directions
- Step 1Place flour, milk, eggs, butter, sugar, and 1/2 cup water in a blender. Process until combined, 8 to 10 seconds. Refrigerate at least 1 hour and up to 2 days.
- Step 2Melt about 1 teaspoon butter in a medium-size nonstick skillet over medium heat. Add 3 tablespoons batter and swirl pan to spread evenly. Cook until golden in spots on bottom and edges begin to lift from pan, 30 to 40 seconds. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip. Cook on other side until just set and golden in spots, 30 to 40 seconds. Remove from skillet. Repeat with butter and remaining batter.
- Step 3Serve with strawberries and curd.
Cinnamon-Sugar Popovers
Southern-Style Vanilla-Fig Preserves
42 Breakfast Casserole Recipes to Start the Day
50 Best Father's Day Brunch Ideas to Make for Dad
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below