SAVORY CREPES
The French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any time of day. Serve these rolled up or folded. This recipe is the base for our super-satisfying, cheesy Chicken Crepes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 2h50m
Yield Makes about 18 crepes
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender until smooth, about 1 minute. Pour into a bowl, cover and refrigerate, at least 2 hours or up to 1 day.
- Whisk batter until smooth. Heat a 10-inch nonstick skillet (pan should measure 8 inches across the bottom) or crepe pan over medium and brush with butter. Tilt skillet at a 45 degree angle, pour in a scant 1/4 cup batter, and swirl to evenly distribute in a thin film across the bottom. Cook until edges of crepe pull away from pan and turn golden, about 1 minute. Flip and cook just until set, about 30 seconds more. Transfer to a paper towel-lined plate. Repeat with remaining batter, whisking between crepes, buttering pan every few crepes, and stacking finished crepes. Cool completely.
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