Sweet and Savory Crepes: The Perfect Base Recipe

1To prepare the sweet and savory crepes, start by gently melting the butter (40 g) in a small saucepan. Let it cool slightly while you crack the eggs (3 medium) into a large mixing bowl. Whisk the eggs (3 medium) and add the milk, mixing until you have a smooth batter.

2Next, add the warm melted butter (40 g) and mix again. Place a sieve over the bowl and sift the flour into the mixture (you can also add it in two parts to avoid lumps).

3Using a whisk, mix vigorously to incorporate the flour until the batter is smooth, velvety, and free of lumps. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

4After resting, stir the batter to bring it back together. Heat an 18 cm crepe pan (or a non-stick skillet of the same size) and grease it with a small amount of butter (40 g). Once hot, pour in a ladleful of batter, enough to cover the surface of the pan. You can use a crepe spreader or tilt the pan to distribute the batter evenly, being careful not to let it spill over the edges.

5Cook for about 1 minute over medium-low heat until you see a light golden color and the edges start to lift. Flip the crepe using a spatula and cook the other side for about 1 minute until it is colored as well. Once cooked, transfer the first crepe to a serving plate or cutting board. Repeat this process until all the batter is used, greasing the pan as needed. You should end up with about 14 crepes, each 18 cm in diameter. Stack them on top of each other to keep them soft. Your sweet and savory crepes are now ready to be filled!