Ingredients
1 cup all-purpose flour
Pinch kosher salt
Pinch granulated sugar
1 1/2 cups whole milk
2 large eggs
3 tablespoons unsalted butter, plus more as needed
Powdered sugar (optional)
Lemon wedges (optional)
Method
Sources
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Recipe1M+
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
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place flour, salt, sugar, milk, and eggs in a blender. mix on high until completely combined, about 30 seconds. let mixture rest in the refrigerator for at least 30 minutes or overnight. (if the batter separates, mix it again just before cooking the crepes.) when ready to cook the crepes, melt 1/2 tablespoon of the butter in a 10-inch nonstick skillet or an 8-inch crepe pan over medium heat. as the butter melts, swirl it around to coat the bottom of the pan. pour in about 1/4 cup of the batter and immediately swirl and tilt the pan to create a thin, even layer. (if the batter sets before the skillet is coated, reduce the heat slightly. the next crepe will be better.) return to heat and cook until the crepe is golden around the edges and dry in the center, about 1 to 2 minutes. tilt the skillet, sliding half the crepe off the skillet and onto a rubber spatula. flip both the spatula and crepe over so that the crepe lands back in the skillet, and cook for about 20 seconds more. (jodi flips her crepes by hand, but we recommend the spatula method to save your fingers from the heat.) if you choose, use the back of a spoon to spread another 1/2 tablespoon of the butter over the crepe, then sprinkle with a bit of powdered sugar and a squeeze of lemon. slide the crepe onto a serving plate and fold it in half, then in half again. repeat with the remaining batter, buttering the pan as needed (after about every other crepe). serve immediately.