60 minutes
A classic French recipe for thin, delicate crepes that can be filled with your choice of sweet or savory toppings.
All Purpose Flour, none
cups
Salt, none
pinches
Large egg, none
each
Milk, none
cups
Unsalted Butter, melted and cooled
tablespoons
Grand Marnier Or Triple Sec Liqueur, none
teaspoons
1. Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center and add the large egg. Stir the egg into the flour, gradually incorporating to form a batter.
2. Mix in the Milk
Gradually add the milk to the mixture, whisking continuously until a smooth and homogenous batter is achieved.
3. Enrich the Batter
Stir in the melted and cooled unsalted butter and the Grand Marnier or triple sec liqueur into the batter. Allow the batter to rest for 30 minutes.
4. Cook the Crepes
Heat a lightly oiled 8-inch crepe pan or skillet over medium heat. Pour a small amount of batter into the center, tilting and swirling to spread thinly. Cook until the edges lift away, about 30 seconds, then flip and cook the other side for another 30 seconds.
5. Serve and Enjoy
Transfer the cooked crepe to a plate and continue with the remaining batter. Use baking parchment or waxed paper between crepes to prevent sticking. If not serving immediately, cover and refrigerate.
Allow your batter to rest for at least 30 minutes at room temperature or up to 48 hours in the fridge for the flour to hydrate and gluten to relax, resulting in tender crepes.
Pour about 1/4 cup of batter and swiftly tilt the pan in a circular motion for an evenly spread, thin crepe.
Start with medium-high heat to preheat the pan, then reduce to medium when pouring the batter to avoid burning.
Treat the first crepe as a test for batter consistency and pan temperature, and adjust accordingly.
Aim for batter consistency similar to heavy cream; adjust with milk if too thick or flour if too runny.
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