Recipe courtesy of Bobby Flay

Crepes

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 45 min
  • Yield: 8 to 10 crepes
Share This Recipe

Ingredients

Directions

  1. Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  2. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
14m Easy 99%
CLASS
Geoffrey Zakarian

Crepes 2 Ways

33m Intermediate 100%
CLASS
32m Easy 99%
CLASS
20m Intermediate 100%
CLASS
14m Easy 99%
CLASS
14m Easy 97%
CLASS
Rachael Ray

Egg Crepes

7m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages