This is adapted from Craig Claiborne's "New York Times Cook Book", and can be used in a variety of savory applications. His recipe calls for straining the batter, and doesn't call for letting the batter rest before using it.

Basic Crêpes (Savory)

Ingredients

• 1 egg
• 1/2 cup flour
• Pinch of salt
• 1/2 cup plus
• 2 tablespoons milk
• 2 tablespoons butter, separated

Procedure

1. Put egg, flour and salt in bowl and beat with whisk, adding in the milk. Melt 1 tablespoon of the butter in a non-stick pan (or your desired crêpe pan) and pour the melted butter into the mixed crêpe batter. Mix well. Pour the finished batter into a sieve over a mixing bowl, and press on any solids with a rubber spatula. Melt the remaking butter separately and use to brush the surface of the pan as necessary when cooking them.

Notes

 

Content by Renee Shelton. Recipe adapted from: Claiborne, Craig. The New York Times Cook Book. Revised Ed. New York: Harper, 1990. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 13, 2020.