If you're making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they'll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it's sometimes okay if people eat them as they are served. Third, it's not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.
To make about 20-24 crepes, you'll need:
¼ teaspoon salt
2 cups flour
2 ¼ milk
¼ cup (½ stick) melted butter or margarine
Sugar, rum, and vanilla for sweet crepes.
It is no problem to make a half-batch or a double-batch.
Making the Crepe Batter
- Gather your ingredients.
- Break four eggs into a bowl. Add 1/4 teaspoon of salt to eggs and whisk eggs and salt together until the egg looks uniformly yellow.
- Measure two cups of flour and add some of the flour to the egg mixture.
- Whisk the flour into the eggs. It will be a bit lumpy right now, but that's okay.
- Whisk some of the milk into the batter. It will get thinner. Keep adding milk and flour alternately until you've added it all.
- Whisk the batter until it is smooth. It shouldn't take more than a minute or two to whisk it smooth, from the time you started to add the flour.
- Add the melted butter to the batter, and again whisk it until it's smooth.
- Cover the batter.
- Put the batter in the refrigerator
At this point, your batter is ready to go, and you can begin making the crepes whenever you are ready. You can the batter a few hours or even a day in advance of when you make the crepes. If you let it sit for a long time, the butter will separate from the rest of the batter, but you just need to whisk it for ten seconds or so, and it will be ready to use. I've kept my batter for several days, and it has been fine. After a couple of days, the batter gets a bit darker in color, but the crepes still taste fine.
If I'm making the batter right before I make the crepes, I refrigerate the batter while I prepare the filling.
Cooking the Crepes
1. Select a non-stick skillet (8 inches is ideal).
2. Preheat your pan on medium heat. Use about one-fourth of a cup of batter for an 8 inch pan.
3. Pour the batter into the pan.
4. As you pour the batter, twirl the pan around.
5. As you twirl the pan, the batter coats it and makes the crepe. If you put in too little batter to begin with, pour in some extra batter to fill in the gaps.
6. As the crepe cooks, it changes in appearance. The batter starts out looking moister and hasn't set. Once it has set, it’s still a bit moist. You can usually see a lace pattern developing on the underside of the crepe.
7. When the crepe has set you can see the spatula through the crepe. The crepe will also usually slide around when it is ready. (It make stick a bit a the edges though.)
8. Slip the spatula under the crepe. Sometimes you need to poke it a bit. If it helps to pick up the edge of the crepe with your fingers, do it.
9. Flip the crepe over. Look at that nice lace pattern on the crepes. If you're skillful, you can flip the crepe with a quick action of the wrist and no spatula.
10. After the second side has cooked for maybe twenty seconds, slip it out of the pan onto a plate for serving, or into a baking dish that you can put into a warmed (200°F) oven.