INSTRUCTIONS
Melt the butter in a small saucepan set over medium heat. Leave to cook until the butter starts to turn a golden brown color, or “noisette” as the french like to say. Remove from the heat.
Whisk together the milk and eggs. Add the colored butter, whisking continuously. Set aside.
In another large bowl, sift the flour and salt together. Whisk in the wet ingredients to the dry ingredients until you have a smooth batter. The batter should be thin but not runny (similar to the consistency of heavy cream). If it is too thick, add a touch more milk or water. Leave the batter to rest for 30 minutes.
Place a low-rimmed crepe pan or small skillet over medium heat. Coat the pan with unsalted butter. Using a 1/3 cup measure, pour the batter into the pan tilting it so the batter spreads out into an 8″round crepe. (If the batter doesn’t spread easily, your pan may be too hot.) Once the top of the crepe starts to look dry (after 30 seconds to a minute), it’s time to flip. I find using a palette knife the easiest way to flip crepes. Cook the other side, about 30 seconds, and then slide onto a plate. Repeat with the remaining batter, greasing the pan before each crepe, until you have used all your batter. Recipe will make approximately one dozen crepes.
I love to serve these with some sugar and a squeeze of lemon juice, but they are also delicious smothered with nutella (what isn’t?). You can also take a savory approach and top with some cheese and ham. A few minutes under the broiler to melt the cheese and you have a delicious meal!
COOK'S TIPS
It takes making the first few crepes to get into a rhythm. Once you do, you will find the crepe making gets easier and quicker. Each stove and pan can vary so if you find the crepes are coloring too much and drying out, adjust your heat.
For sweet pancakes you can add 4 teaspoons of sugar to the dry ingredients.
Also, don’t skip the resting part. It does make a difference in the quality of your final cooked crepes.