As a part of our Epicurean Insider video series that brings you behind-the-scenes culinary experiences, we’ll be sharing several classic recipes from The Culinary Center. For the complete recipe text, scroll below the video. Stay tuned for chef insights, market tours and more in the coming months!

Classic French Crêpes

serves 4

1 cup whole milk
3 eggs, room temperature
¼ cup sugar
1 cup all-purpose flour
2 tablespoons clarified butter
Powdered sugar

For the Crêpe Batter

In a blender on low speed, mix the milk, eggs, sugar, and flour until batter is just blended, about 1 minute. Allow the batter to rest for at least 2 hours or up to overnight in the refrigerator. When ready to use, bring batter to room temperature and check that the consistency is like light cream, adjusting with water as needed.

For the Crêpes

In a 10-inch sauté pan over medium-high, melt just enough clarified butter to coat the pan. Hold the handle in your stronger hand, swirl and pour in enough batter to just coat the bottom. Return the pan to the heat and allow the crêpe to set, about 1 minute. Flip the crêpe to cook on the other side. Slide the crêpe out of pan, reserve and make the additional crêpes. Fold crêpes in quarters, garnish with berries and sprinkle powdered sugar on top. Bon appétit!

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