Joanne Weir Follow @ChefJoanneWeir


Makes 12 crepes to serve 6

Try filling these with creamy mushrooms and prociutto!  Get the recipe here.


2 cups all-purpose flour
1/4 teaspoon salt
2 cups milk
4 eggs
4 to 5 tablespoons unsalted butter


Put the flour and salt in a bowl and add the milk slowly, a little at a time, mixing vigorously with a fork to avoid lumps. Add 1 egg at a time, beating rapidly with a fork after each addition. Let batter rest 30 minutes.

Oil the bottom of an 8-inch crepe pan with 1 teaspoon of the butter to start. Place the pan over medium heat. Stir the batter, pour 1/3 cup into the pan, and rotate to completely cover the bottom of the pan. As soon as the batter has set, loosen the crepe with a spatula and flip the crepe. When the other side is firm, remove the crepe and place it on a plate. Repeat with the rest of the batter, stirring the batter occasionally and adding butter to the pan as needed. Crepes can be stacked on top of one another until ready to use.

Makes 12 crepes