Best Crepe Recipe
by Martha Stewart
All ingredients I used are organic:
1 cup of all-purpose flour
½ teaspoon Himalayan salt
1 ½ cups whole milk at room temperature
4 large eggs at room temperature
3 tablespoons unsalted butter, melted, plus more for brushing
1-Prep the batter
In a blender, purée flour, sugar, salt, milk, eggs and butter until smooth, about 30 seconds. I used an immersion blender in a bowl. Refrigerate at least 30 minutes and up to 1 day (this lets the flour absorb the ingredients for tender results); stir for a few seconds before cooking.
2-Pour and Turn
Heat an 8-inch nonstick skillet (measured across the bottom) over medium; lightly brush with butter. Pour a scant ¼ cup of batter into center of skillet, quickly tilting and swirling until bottom is evenly coated. Cook until crepe is golden in places underneath and edges begin to lift from the skillet, 1 to 1 ½ minutes. Lift one edge of crepe with a rubber spatula, then gently flip it using a metal spatula. Cook on second side until just set and golden in places on bottom about 45 seconds.
3-Stack and Serve
Slide crepe onto a paper towel lined plate. Repeat with remaining batter, coating pan with more butter as needed. Stack finished crepes directly on top of one another (which allows them to steam and stay soft and pliable). Let cool completely before eating.
I sprinkle a little sugar in mine before I roll it up and …eat it!