how to make crêpes

I discovered this recipe years ago in Julia Child’s ‘The Way To Cook.’ It produces a lighter and more delicate disc and I have been using her suggested ingredients ever since for my sweet crêpes. I do not follow her whisking instructions, however. I just throw everything in my food processor and mix it up for a few seconds. It works beautifully every time. Oh…and if I have extra of these little discs, I don’t think twice about using them with a savory filling. They are delicious either way.

To make them, add 2 large eggs, 2 egg yolks, 1/2 cup of milk, 1/2 cup of water, 3 tablespoons of melted unsalted butter, 2 optional tablespoon of kirsch, orange liquer, bourbon whiskey or rum, 2 tablespoons of granulated sugar and a pinch of salt in a food processor.

Mix well.

Now add 1 cup of unbleached white flour. Adding the flour on top of the liquids will prevent it from accumulating on the bottom of the mixer and not mixing well with the other ingredients. Mix until well blended, 10 seconds or so should suffice, and allow the batter to rest for 10 minutes.

Melt 2 tablespoons of unsalted butter in a Pyrex measuring cup. Heat a 6-inch nonstick skillet until a drop of water dances on it, and then brush it lightly with melted butter.

Pour a little less than a ¼ cup of crepe batter (about a 1/3 of an inch less) into the center of the hot skillet WHILE tilting the skillet it in all directions.

Doing both things simultaneously is very important because it helps to spread the batter evenly throughout the skillet and also creates a perfect circle. The batter should cover the entire skillet in a light coating. Let it cook for 30 seconds or so until it is lightly browned. Gently lift an edge with a spatula to assess the color.

Shake and jerk the pan by its handle to dislodge the crêpe, then turn it over either with your fingers, spatula or toothpick. You can also flip it over by tossing the pan. Cook the crêpe for another 15 to 20 seconds. Transfer to a baking rack.  When thoroughly cool, you can stack them with no fear of their sticking. Refrigerate for up to two days or freeze for several weeks. Makes 10-12 crêpes 5 ½ inches across.