Sweetened Crepes

Sweetened Crepes


  • 1 3/4 cup whole milk
  • 4 large eggs
  • 6 tablespoons unsalted butter, melted and cooled, plus more for pan
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • Coarse salt

Cooking Directions

    • Puree milk, eggs, butter, flour, sugar and a pinch of salt in a blender until smooth, about 1 minute. Pour into a bowl, cover and refrigerate at least 2 hours and up to 1 day.

    • Whisk batter until smooth. Heat a 10-inch nonstick skillet or crepe pan over medium heat (pan should measure 8 inches across the bottom of the skillet) and brush with butter. Tilt skillet at a 45 degree angle, pour in a scant 1/4 cup batter, and swirl to evenly distribute in a thin film across the bottom. Cook until edges of crepe turn golden, 45 seconds to 1 minute. Flip and cook just until set, about 30 seconds more. Transfer to a paper towel-lined plate. Repeat with remaining batter, whisking between crepes, buttering pan every other crepe, and stacking finished crepes. Cool completely.