Κρέπες

Instructions

Place the eggs in a bowl and whisk lightly.
Add the milk, sifted flour, butter, sugar, and salt.
Whisk well until the batter is smooth and lump-free.
Let the crepe batter rest for 1 hour.
If the batter seems too thick, add a few drops of milk to thin it slightly.
Heat a nonstick pan over medium heat and brush lightly with soft butter.
Pour in ¼ cup of batter and tilt the pan to spread it evenly into the desired shape. The less batter you use, the thinner the crepes will be.
Cook for about 1 minute on one side until the crepe releases easily, then flip carefully and cook for another 30 seconds on the other side.
Transfer the crepe to a plate and continue with the remaining batter.

For sweet crepes, try them with chocolate, banana, fresh fruit, vanilla ice cream, and chocolate syrup.
For savory versions, fill them with cheese, ham, eggs, cured meats, chicken, mushrooms, vegetables, or corn.
Alternatively, stuff them with your favorite filling and bake them in the oven for a richer flavor and an impressive presentation.

If you prefer thicker crepes, add more batter to the pan.
Melt the butter and allow it to cool before adding it to the batter. When making batters, always add cooled butter to the flour. This little trick prevents the batter from clumping.
For a smooth, velvety batter, sift the flour before mixing and strain the batter through a fine sieve once it’s ready.
Whisk the batter gently by hand rather than using a mixer or blender. Overbeating will make the crepes tough and rubbery.
For aromatic sweet crepes, add a little vanilla to the batter.
You can prepare the batter ahead of time and refrigerate it to cook later.
Alternatively, store cooked crepes in the freezer. Let them cool completely, stack them with parchment paper between each crepe, place them in a food bag, and freeze. Thaw at room temperature before using.