This basic crepe recipe tastes just like the crepes I enjoyed in Canada. It is often said, "They taste like the ones my grandmother used to make." They are amazing when filled with a bit of sweetened whipped cream, folded, and then drizzled with maple syrup.
- 2 cups milk
- 1 cup all-purpose flour
- 1 egg
- 1 tablespoon butter, melted
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
Makes 10 servings.