Classic French Crepes
 Making traditional French crepes at home is easier than you think. Serve them up with your favorite sweet or savory fillings any time of day. Bon appétit! Ingredients 2¼ cups whole or 2% milk 4 large eggs 2 tablespoons sugar 1 teaspoon vanilla extract ½ teaspoon salt 1½ cups all-purpose flour, spooned into measuring cup and leveled off 4 tablespoons butter, melted and slightly cooled, plus more for cooking the crepes 2¼ cups whole or 2% milk 4 large eggs 2 tablespoons sugar 1 teaspoon vanilla extract ½ teaspoon salt 1½ cups all-purpose flour, spooned into measuring cup and leveled off 4 tablespoons butter, melted and slightly cooled, plus more for cooking the crepes Instructions Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for 5 to 10 seconds to blend until smooth. Remove the lid, add the flour, cover, and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more. Transfer the batter to a bowl or separate container and let it rest in the refrigerator for at least 30 minutes or up to 24 hours. Heat a crepe pan or 8 to 10-inch nonstick skillet (see note) over medium heat. Grease the pan lightly and evenly with butter. Pour about ¼ cup of crepe batter into the center of the pan (you can use a ¼-cup dry measuring cup to "ladle" the batter into the pan). Immediately lift the pan off the heat and swirl the batter so that it forms a thin, even circle on the bottom of the pan. Cook for about 1 minute, until the top is set, the edges are dry, and the crepe is golden on the bottom. Lift the crepe with an offset spatula or butter knife, taking care not to scratch the pan with the utensil, and flip with your fingertips; cook the other side for about 20 seconds, or until slightly golden and spotted. Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary. Place the cooked crepes in a stack on the plate. Cover with plastic wrap until ready to serve. (Note that the first crepe is rarely perfect; it "seasons" the pan so the remaining crepes are easy to cook, and it also tells you if the pan's temperature is right.) To serve: Warm the crepes using one of the methods below and fill with your favorite fillings. Roll the crepes or fold in half or into quarters, and top with your favorite toppings. Note: This recipe contains sugar and vanilla for a sweet version of a crepe. If you’d like to make savory crepes, reduce the sugar to one tablespoon, omit the vanilla extract, and add some fresh chives or other herbs if you like. A bit of finely grated Parmigiano Reggiano is good, too. To assemble savory crepes that will be served warm—like those filled with cheese, cooked vegetables, or ham—start by spreading your chosen filling over one half of each crepe. Fold the crepe in half to make a half-moon, then fold again into quarters. Repeat with the remaining crepes. In a buttered skillet over medium heat, warm the folded crepes until the fillings are heated through (and any cheese is nicely melted) and the outsides are just slightly crisp. Note: You can cook crepes in any 8 to 10-inch nonstick pan (the base of the pan should have the same diameter that you want for your crepes), but the ideal pan for making crepes is a traditional French crepe pan. Make-Ahead/Freezer-Friendly Instructions: Wrap the stacked crepes in plastic wrap and store in refrigerator for up to three days. To freeze, separate each crepe with wax or parchment paper, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw the stack overnight in the refrigerator before using, or just remove the crepes one by one as needed and thaw at room temperature before reheating. Reheating Instructions: The best way to reheat individual crepes is in a crepe pan or nonstick skillet. You can use a tiny bit of butter and heat over medium heat until warm and slightly crisp on the edges, about 30 seconds. To reheat a stack of crepes, wrap the crepes in aluminum foil and heat in a 350°F-oven until warmed through, 5 to 10 minutes. Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for 5 to 10 seconds to blend until smooth. Remove the lid, add the flour, cover, and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more. Transfer the batter to a bowl or separate container and let it rest in the refrigerator for at least 30 minutes or up to 24 hours. Heat a crepe pan or 8 to 10-inch nonstick skillet (see note) over medium heat. Grease the pan lightly and evenly with butter. Pour about ¼ cup of crepe batter into the center of the pan (you can use a ¼-cup dry measuring cup to "ladle" the batter into the pan). Immediately lift the pan off the heat and swirl the batter so that it forms a thin, even circle on the bottom of the pan. Cook for about 1 minute, until the top is set, the edges are dry, and the crepe is golden on the bottom. Lift the crepe with an offset spatula or butter knife, taking care not to scratch the pan with the utensil, and flip with your fingertips; cook the other side for about 20 seconds, or until slightly golden and spotted. Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary. Place the cooked crepes in a stack on the plate. Cover with plastic wrap until ready to serve. (Note that the first crepe is rarely perfect; it "seasons" the pan so the remaining crepes are easy to cook, and it also tells you if the pan's temperature is right.) To serve: Warm the crepes using one of the methods below and fill with your favorite fillings. Roll the crepes or fold in half or into quarters, and top with your favorite toppings. Note: This recipe contains sugar and vanilla for a sweet version of a crepe. If you’d like to make savory crepes, reduce the sugar to one tablespoon, omit the vanilla extract, and add some fresh chives or other herbs if you like. A bit of finely grated Parmigiano Reggiano is good, too. To assemble savory crepes that will be served warm—like those filled with cheese, cooked vegetables, or ham—start by spreading your chosen filling over one half of each crepe. Fold the crepe in half to make a half-moon, then fold again into quarters. Repeat with the remaining crepes. In a buttered skillet over medium heat, warm the folded crepes until the fillings are heated through (and any cheese is nicely melted) and the outsides are just slightly crisp. Note: You can cook crepes in any 8 to 10-inch nonstick pan (the base of the pan should have the same diameter that you want for your crepes), but the ideal pan for making crepes is a traditional French crepe pan. Make-Ahead/Freezer-Friendly Instructions: Wrap the stacked crepes in plastic wrap and store in refrigerator for up to three days. To freeze, separate each crepe with wax or parchment paper, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw the stack overnight in the refrigerator before using, or just remove the crepes one by one as needed and thaw at room temperature before reheating. Reheating Instructions: The best way to reheat individual crepes is in a crepe pan or nonstick skillet. You can use a tiny bit of butter and heat over medium heat until warm and slightly crisp on the edges, about 30 seconds. To reheat a stack of crepes, wrap the crepes in aluminum foil and heat in a 350°F-oven until warmed through, 5 to 10 minutes. Nutrition Information Powered by Serving size: 1 crepe Calories: 127 Fat: 7 g Saturated fat: 4 g Carbohydrates: 12 g Sugar: 3 g Fiber: 0 g Protein: 4 g Sodium: 106 mg Cholesterol: 61 mg Serving size: 1 crepe Calories: 127 Fat: 7 g Saturated fat: 4 g Carbohydrates: 12 g Sugar: 3 g Fiber: 0 g Protein: 4 g Sodium: 106 mg Cholesterol: 61 mg