Crêpes are so easy to make that there’s no reason you shouldn’t have them in your cooking arsenal, and the ratio is simple: equal parts by volume eggs, milk, and flour. For a small batch for two people on a Sunday morning, that would be a scant ½ cup/60 grams flour, ½ cup/120 milliliters milk, ½ cup/120 milliliters beaten eggs (2 large eggs), a pinch of sugar, and a dash of vanilla. They make a lovely quick breakfast. They can be filled with anything savory—indeed, they’re the perfect solution to making an elegant meal out of leftovers (chicken and gravy, for instance). That’s how Thomas Keller used leftover lobster knuckle meat at the French Laundry; knuckle meat was too inelegant to serve on its own, but wrapped like a pillow in a chive crêpe, it was gorgeous. And crêpes can make any number of desserts. Reheat in butter with some sugar and Grand Marnier for a classic crêpe suzette, or use any other sweet filling. Layer them with pastry cream or jam to make a crêpe cake.
In a medium bowl, whisk together the eggs and milk till they are uniformly blended. Add the flour and salt (and sugar and vanilla if making a sweet dish) and gently whisk to incorporate. It’s best to let the mixture rest for 20 to 30 minutes but not strictly required. Make sure there are no lumps.
In a small nonstick pan, melt
Crêpes can be made up to 8 hours in advance; cover the plate until ready to serve.
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