This basic crepe dough recipe is simply delicious. If you plan on having a crepe party with savory fillings, just skip the sugar. You can make this same dough sweet if you know you will have the crepes for dessert, snack or to assemble a scrumptious mille crepes. Either way the crepes will be fantastic!! This recipe is so good you can eat the crepes naked, with a magical powdered sugar snow or with any decadent filling of your choice. The possibilities are endless.
You have to plan in advance as it requires two hours of “resting time” but it is worth the wait. If you follow the directions you should end up with a lump free dough. If you unfortunately have some lumps, simply take another bowl, place a sieve (or a strainer) on top of it and pass the mixed dough through it. The lumps should disappear.
Adapted from Larousse Pâtisserie
makes 20 crepes
9 oz (250 g) all purpose flour, sifted
1 teaspoon salt
2 tablespoon granulated sugar (optional)
2 cups (500 ml) milk
1 oz (25 g) melted unsalted butter
3 eggs, lightly beaten
Scale and prep all the ingredients.
You will need one big bowl, a wooden spoon, a medium skillet and a ¼ cup measurer.
Put the flour and salt (and granulated sugar if using) in a large bowl and form a well in the center. Pour half of the milk in the middle and slowly mix with a wooden spoon incorporating the flour little by little. Slowly add the beaten eggs over the flour mixture while continuously mixing. Add the melted butter and mix until homogeneously incorporated.
Slowly add the remaining milk while whisking, it will help you achieve a smooth (lump free) crepe dough.
Cover with plastic wrap and let it rest at room temperature for 2 hours.
Cook by scooping ¼ cup of dough in a medium skillet over medium heat, a couple of minutes on each side. Stack the cooked crepes on a plate. (You don't need to add butter for cooking. The melted butter in the dough should be enough and prevent the crepe from sticking to the pan)