Basic Crepes

Filed under Breads

Anne Burrell's crepes for Pork, Spinach and Ricotta Manicotti. The batter keeps up to 2 days, covered, in the refrigerator. The first couple always get wasted - accept it and move on.

Ingredients

  • 1 cup Flour, all-purpose
  • 1 pinch Kosher salt
  • 2 Egg
  • 1/2 cup Milk, plus more if needed
  • 1/2 cup Club soda
  • 6 tbsp Butter, melted - 3 for the batter, 3 for cooking

Directions

  1. Make a well in the flour and salt. Add the eggs, milk, club soda and 3 tablespoons melted butter and whisk until just combined; it should be like VERY loose pancake batter. Let sit at least 30 minutes.
  2. Melt about 1/2 teaspoon butter in a small nonstick pan over medium heat, wiping out any excess with a paper towel.
  3. Pour in an almost-full 2-ounce ladle of batter, tilting and rolling the pan to cover the bottom.
  4. When the edges pull away and the bottom browns a little, turn and cook about 1 minute more. Stack between parchment squares and repeat, re-buttering the pan as needed.