Equipment: digital scale (preferred), measuring cups and spoons, blender, seasoned crepe pan or 8-10″ non-stick skillet, thin spatula, small bowl, sauce pan, receiving plate, unbleached parchment if you plan to freeze

Before You Dive In – Prep: Please read!

Brown the Butter Browning the butter before adding to the mixture is optional; however, this method creates a richness to the batter that surpasses the taste of regular melted butter. To brown the butter, melt 100g (3.5 oz or apprx. 6 1/2 T) of unsalted butter in a small sauce pan over medium heat. Continuously swirl the pan while the milk solids at the bottom of the pan turn a beautiful golden brown and the water sizzles off. Continue to cook for a few more seconds until the butter smells nutty and the color deepens a shade or two darker brown. It’s important to keep a close watch in order to prevent burning the butter- the transformation happens quickly. Pour the browned butter into a small bowl and cool to room temperature before adding to the crepe recipe. Another choice: If you choose not to brown the butter, simply melt 85g of butter and cool it before adding to the recipe. Melting takes about 20-30 seconds in the microwave. Cool for 10 minutes while you assemble the rest of the recipe.

Make Crepes!

Step 1: Add the milk, eggs, and salt to a blender. Mix on high until well blended – about 10 seconds. Add the flour and blend for another 20 seconds. Add the browned butter and blend for another 10 seconds. The batter should be slightly thin and smooth.

Step 2: Allow the batter to rest for at least 30 minutes; however, it can sit for as little as 5 minutes or up to 24 hours if refrigerated.

Step 3: Heat a seasoned crepe pan (8-10 inches) or non-stick skillet over medium-high heat. The pan is ready when a drop of water dances on contact with the pan.

Step 4: Butter the pan using either a brush or a paper towel. The butter should sizzle on contact, but not burn. Adjust the heat if needed to obtain the perfect sizzle and light brown color.

Step 5: Pour 75mL (1/3 cup) of batter into the center of the pan and swirl to evenly coat the pan. If the batter is thick like a pancake, you will need to pour some batter off. If you have too little batter, you will see gaps or holes in your swirl. Pour a bit more batter to cover up the holes.

Step 6: Cook the crepe until the edges start to dry and pull away from the pan (about 1-2 minutes). Gently lift the crepe and check the bottom side. It should appear to be a lovely mottled brown.

Step 7: Use a thin spatula to flip the crepe. Smooth the crepe out and cook for another 20-30 seconds.

Step 8: Slide or lift the crepe off the pan and place on a plate or cooling rack. Crepes will soften as they cool. Note: Crepes can be stacked without parchment if using right away or if storing in the refrigerator.

Step 9: Repeat steps 4-8. Monitor the heat of the pan and adjust throughout the cooking process.

Step 10: Add your favorite toppings and share the love!