---
title: Crêpes
description: >-
  Crepes are a classic of the French table, serving well as a quick and
  delicious repast in the morning or afternoon. They accept any manner of
  filling; hazelnut chocolate, berries and cream, and savoury meats with cheese
  are all worthy choices.
tags:
  - french
  - breakfast
---
## Ingredients

- 480ml milk, room temperature
- 4 large eggs, room temperature
- 150g plain flour
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons kosher salt
- 1 tablespoon unsalted butter, melted
- Grape seed oil, for the pan
- Your choice of filling

## Instructions

1. Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; preparing the night before and letting cool overnight is ideal.
2. Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden colour on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 25cm carbon steel pan with a paper towel. You don’t want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
3. Ladle 60ml batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it’s browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.

## Notes

For fillings, consider any pleasing combination of Nutella, blueberries, raspberries, caramel, crushed hazelnuts or almonds, or whipped cream for sweet crepes. Ham and cheese makes an excellent filling for the savoury variety.

Committed to this collection by the hand of Hunter.