A good crepe or galette should be thin and lacy. The batter is best made a few hours before you plan to use it and should have the consistency of thick cream. As it hits the griddle, it should be thick enough to coat the bottom, but not too thick or the galette will be rubbery. The griddle must be hot enough so that almost immediately lots of little holes will form on the surface of the galette.
- 2 cups whole milk
- 3 large eggs, at room temperature
- 5 tbsp unsalted butter, melted and cooled
- ½ tsp kosher salt
- 1 ¾ cup all purpose flour
- Combine all ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight.
- Vigorously stir batter until smooth again. Melt ½ tsp butter in a 10-inch nonstick skillet over medium heat. Tilt skillet at a 45-degree angle, pour 1 oz batter (slightly more than 2 tbsp) into skillet, and immediately swirl and shake skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds. Carefully flip crepe, and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate. Melt another ½ tsp butter, and continue cooking crepes in the same manner, mixing batter with a spoon or ladle between crepes and stacking cooked crepes on top of one another.
Make Ahead Tips
- You can keep crêpes in the refrigerator for up to 3 days by wrapping the stack in plastic, then putting it in a zip-top freezer bag. Bring to room temperature (or reheat) before using.
- To freeze crêpes for up to 3 months, lay pieces of waxed paper or parchment between every few so that it’s easy to pry off as many as you need. Wrap the stack in plastic, then slide it into a large zip-top freezer bag. Thaw wrapped frozen crêpes at room temperature until pliable, about an hour.
- Sugar & Lemon Crêpe: Warm a crêpe in a little butter in a skillet, sprinkle with sugar, and squeeze lemon juice over the top. Roll into a cylinder or fold into a triangle.
- Sautéed Apple Crêpe: Cook a peeled, diced apple in a little butter with a sprinkle of sugar until tender and golden. Roll into a warm crêpe and serve.
- Ham, Cheese & Pear Crêpe: Gently warm a crêpe in a dry skillet, sprinkle with grated Gruyère, and top with good-quality ham and very thin slices of ripe pear. Fold in the sides of the crêpe to make a flat packet and drizzle with a little melted butter.
- Huevos Rancheros: Scramble an egg and arrange it along the lower half of a warm crêpe. Top with grated Monterey Jack or Cheddar, salsa verde, and a sprinkle of chopped fresh cilantro. Roll up and serve with more salsa and sour cream on the side.
- Maple & Crème Fraîche Crêpe: Gently warm a crêpe in a dry skillet, spread with crème fraîche, and drizzle with maple syrup. Fold and eat right away.
- Crêpe Sundae: Roll up a room-temperature crêpe, cut it crosswise into 1/2-inch ribbons, and put them in a bowl. Top with a scoop of ice cream and drizzle with chocolate or caramel sauce or both.
- Mediterranean Wrap: Spread hummus on a room-temperature crêpe, top with crumbled feta and a few slices of roasted red pepper, and roll up.
Reheating Crêpes: If you have only a few crêpes to reheat, warm each one in a dry, hot skillet for 5 to 10 seconds per side. For a bigger batch, put them on a large ovenproof plate, cover with foil, and heat in a 300°F oven for about 10 minutes. Or, if you prefer, heat them in the microwave on a plate, covered with a paper towel, for about 30 seconds on medium power.
Makes 20 - 22 crepes
Only the finest ingredients will do.
Before making these great dishes, be sure to stop by Relish Retail. We've stocked our store with items we love to use ourselves, including gourmet recipe essentials from around the world. From Spanish saffron to Madagascar vanilla, our pantry staples will help you add flourish to any meal.