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Grand Central Baking Company President Ben Davis has been making crepes for his three kids every other day before school for over twelve years. Sam, his oldest son, likes to fill his crepes with raspberry jam or chocolate; Theo is more of a purist and eats his with confectioners’ sugar, while Ana drizzles her crepes with honey before rolling them up.
Don’t be intimidated; crepes are easy to make. They will taste as good as the eggs you use. The trickiest part is flipping them, and the easiest way to do so cleanly is by choosing the right pan—a non-stick or well-seasoned pan is crucial—and melting enough butter to coat the full surface. With practice, you can make 12 crepes in less than 12 minutes.
1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1 Tbsp granulated sugar
1/2 tsp kosher salt
Make the crepe batter.
Add the eggs, milk, flour, sugar, and salt to a blender. Mix on low speed for 20 seconds. Stop, scrape the sides of the blender, then mix for an additional 10 seconds.
Adjust and test the batter.
Depending on the size of the eggs and humidity of the flour, the batter may need to be adjusted. Thick batter makes thick crepes and crepes made with overly thin batter have lots of holes and are difficult to flip without tearing. Make a test crepe and adjust the batter as needed, adding a few tablespoons of milk for a wetter batter, or a few tablespoons of flour for a stiffer batter. The batter should pour off a spoon easily, leaving enough behind to coast the spoon.
Cook the crepes.
Melt a bit of butter in a heavy 10- to 12-inch nonstick (or well-seasoned) skillet over medium-high heat until just before the butter burns. Be sure there’s enough butter to cover the surface of the pan.
Pour in a pool of batter half the diameter of the skillet. Lift the pan off the heat and angle, jiggle, and rotate it in a circle to distribute the batter evenly. When the skillet temperature is just right, a crepe will be ready to flip in 30 seconds. Flip it with a spatula and cook the other side for 15 seconds. It should be blond to light brown in color.
Cook the crepes without stopping until the batter is gone. Cooking them back-to-back will help you judge the timing. You can hold them in a warm oven (200 degree) until you gather everyone together, but they’re best straight from the skillet.
Makes 12 to 14 ten-inch crepes
Adapted from Piper Davis and Ellen Jackson, The Grand Central Baking Book, Ten Speed Press, 2009
Photo by Leah Harb