Thin, lacy pancakes made from a rested batter of flour, eggs and milk, cooked quickly in a hot pan and folded around sweet or savory fillings. An everyday treat, especially on Chandeleur.
Whisk the batter
Whisk the flour, eggs, sugar and salt together, then gradually pour in the milk while whisking until the batter is completely smooth.
Add the butter
Whisk the melted butter into the batter until fully combined.
Rest the batter
Cover the batter and let it rest in the fridge so the flour fully hydrates and the crepes turn out tender.
30 minHeat the pan
Heat a lightly buttered crepe pan or nonstick skillet over medium-high heat until a drop of batter sizzles on contact.
2 minCook the first side
Pour in a thin ladle of batter, swirling immediately to coat the pan, and cook until the edges lift and turn lacy and golden.
1 minFlip and finish
Flip the crepe and cook the other side until lightly speckled golden, then slide onto a plate.
1 minFill and serve
Fill each crepe with your choice of sugar and lemon, chocolate spread, or ham and cheese, then fold into quarters and serve warm.
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