Blender Crepes with Butter, Sugar and Lemon

By Sprig Originals ✓ · cooked up in Sprig

A whole batch of tender, lace-edged crepes from one blender jar and one nonstick skillet. Thirty minutes of resting relaxes the gluten and lets the bubbles settle, which is the real difference between rubbery crepes and silky ones. A swirl-and-tilt wrist motion does the work of a proper crepe griddle, and the classic finish — melted butter, a dusting of sugar and a squeeze of lemon — costs pennies and still tastes like a diner splurge.

Ingredients

• 1 1/2 cup whole milk
• 3 large eggs
• 1 cup all-purpose flour (spooned and leveled, 130 g)
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract

• 3 tbsp unsalted butter, for the skillet and finishing
• 1/4 cup granulated or superfine sugar, for dusting
• 2 lemons, cut into wedges
• Powdered sugar and fresh berries, optional

Instructions

1. Add the milk, eggs, flour, 2 tablespoons sugar, salt, melted butter, and vanilla to a blender in that order (liquids first keeps the flour from packing under the blades). Blend on medium-high for 20 to 30 seconds, stopping to scrape down the sides once, until completely smooth with a thin layer of foam on top.
2. Rest the batter, covered, for at least 30 minutes at room temperature (or up to 24 hours in the refrigerator). This hydrates the flour, relaxes the gluten so the crepes stay tender, and lets the blender's air bubbles collapse so you get smooth crepes instead of pocked ones. If chilled, let it sit out 20 minutes and stir gently before cooking — do not re-blend.
3. Check the consistency: the batter should coat a spoon and run off like heavy cream. If it has thickened during the rest, whisk in milk 1 tablespoon at a time until it flows freely.
4. Heat an 8- or 10-inch nonstick skillet over medium heat for 2 to 3 minutes. Test it: a drop of water should sizzle and skate, not sit and steam. Rub the pan with a butter-dipped paper towel, leaving only a sheen — visible pools of butter will fry the edges into a ragged lace.
5. Lift the pan off the heat with one hand. Pour in a scant 1/4 cup batter (3 tablespoons for an 8-inch pan) at the center while immediately swirling and tilting the pan in a circle so the batter runs to the rim in one continuous motion. The whole move takes about 3 seconds; hesitate and the batter sets in ridges. Return the pan to the heat.
6. Cook 60 to 90 seconds, until the surface looks dry and matte, the edges lift and turn golden, and the underside is speckled brown. Loosen the edge with a thin silicone spatula, then grab it with your fingers and flip. Cook the second side just 20 to 30 seconds — it will look blond and spotty, which is correct.
7. Slide the crepe onto a plate and stack the rest directly on top as they come off; the trapped steam keeps them pliable. If the first crepe is thick, pale, or tears, ignore it and adjust: thin the batter slightly, nudge the heat up, or use a little less per crepe. Everyone sacrifices the first one.
8. Continue with the remaining batter, re-greasing the pan lightly every second or third crepe and adjusting the heat down a notch if they start browning in under 45 seconds. You should get 12 to 14 crepes. Keep the stack warm in a 200°F oven, loosely covered with foil, while you finish.
9. To serve, melt about 1 tablespoon butter in the hot skillet, lay in a crepe for 15 seconds to glaze it, then fold it into quarters or roll it up. Dust with granulated sugar and finish with a hard squeeze of lemon just before eating. Add powdered sugar and berries if you like.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Duck Confit Cornbread Waffles with Cane Syrup Gastrique

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem