Paper-Thin Crepes

"This easy crepes recipe from French chef Ludo Lefebvre yields delicate, thin pancakes perfect for both sweet and savory fillings-from powdered sugar and berries to ham and cheese. With just a few pantry staples and simple technique, homemade crepes are surprisingly quick to master. It may take a few tries to swirl the batter into a paper-thin layer, but the results are worth it. Once you get the hang of batter consistency and pan heat, you'll be flipping perfect crepes in minutes."

"Tilt the pan immediately after adding the batter so it spreads into a thin, even layer. Medium heat and a gentle swirl are key. If you think your batter is too thick (i.e., it's setting up before it's spread around the pan), don't be afraid to thin it out with a bit of extra milk-humidity can affect how pourable the batter is on any given day."

Easy crepe batter made from pantry staples yields delicate, thin pancakes suitable for both sweet and savory fillings. Letting the batter rest 30 minutes (up to overnight) hydrates the flour, producing tender, consistent crepes and reducing air pockets. Cook on medium heat, tilt the pan immediately after pouring, and use a gentle swirl to create a paper-thin layer; thin the batter with milk if it sets too quickly. A nonstick skillet suffices, though a short-sided crepe pan simplifies swirling and flipping. Prevent tearing by adjusting batter consistency, reducing heat, and coating the pan with melted butter. Two finishing sauces — classic Suzette with orange juice and Grand Marnier, and a silky milk chocolate sauce — turn basic crepes into celebratory desserts.

Read at Bon Appetit