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Crepes are thin, delicate pancakes, that have been enjoyed in France since the Middle Ages. Eaten any time of day – breakfast through dinner and dessert – they can be savory (stuffed with scrambled or fried eggs, meats, cheeses and vegetables), or sweet (filled with fruit, ice cream, preserves, sugar or chocolate). This crepe recipe gets an a nice lift from extra-fine Swans Down® Cake Flour.
- 2 large eggs
- 2/3 cup buttermilk
- 1/2 cup Swans Down®️ Cake Flour
- 2 tablespoons melted butter + more for the pan
- 1/4 teaspoon kosher salt
- PLACE all ingredients in a blender and blend until smooth. Transfer batter to refrigerator for at least one hour and up to 4 hours before using.
- HEAT an 8-inch crepe pan or nonstick skillet over medium heat and brush pan with a little melted butter. Add a scant 1/4 cup crepe batter to pan and swirl (or use a crepe tool to spread batter) to coat the pan in one thin, even layer.
- COOK the crepe until bubbly and golden brown on one side, about 30 seconds. Using a small offset spatula, flip the crepe over and cook until golden brown on the other side. Transfer crepe to a plate and repeat process with remaining batter.
- To make dessert crepes, add 2 tablespoons local honey, sugar, or agave syrup and 1 teaspoon vanilla extract to the batter. Savory crepe batter can be flavored with herbs, citrus zest or spices for variety.
- To freeze for later use, stack crepes separated by sheets of parchment paper and wrap tightly in foil or seal in large, resealable storage bag. Crepes can be frozen for up to 1 month.