These delicious thin French pancakes can swing sweet or savory and are simple to make. Need we say more?
From Martha Stewart
Makes 12 (8 inch) crepes
1 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk, room temperature
4 large eggs, also room temperature
3 tablespoons unsalted butter, melted
1. In a blender, puree flour, sugar, salt, milk, and eggs until smooth, about 30 seconds. While still blending, stream melted butter until fully incorporated. Batter will be thin. Refrigerate mixture for 30 minutes or up to 1 day. Stir with a whisk for a few seconds before using.
2. Heat an 8" nonstick skillet over medium heat. Spray pan with pan spray, or lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tiling and swirling the pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from the pan, 1 to 1 1/2 minutes. Lift one edge of the crepe with a heat proof rubber spatula, then use fingers to gently flip the crepe. Cook on second side until just set and golden in places on the bottom, about 45 seconds. Slide crepe onto a plate.
3. Repeat with remaining batter, coating pan with pan spray or butter as needed (this step may not be needed after the first couple of crepes). Stack crepes directly on top of each other. They won't stick together! They can be cooled, covered in plastic and refrigerated for up to 5 days, or frozen for 1 month.