Skillet Crêpes

You have a lot of cast iron options when it comes to making crêpes. An obvious option is a griddle, which is what I used to use. Recently I had several hungry mouths to feed, so I didn't want to make them one at a time. I ended up using three of my skillets at the same time (6', 8" and 10"). I ended up preferring skillets to my griddle. With a skillet you can swirl the pan and easily get the batter layer nice and thin. In the end I preferred my 6" pan over the others. The key is to get your skillet to about 400 degrees before starting (use a laser infrared thermometer gun). Using cast iron keeps the heat at a steady temperature.
Servings

6-8

Prep time

15 min

Ingredients
  • 4 large eggs, room temperature
  • 2⅓ cups whole milk
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • 2⅓ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • Myers lemon juice and powdered/sugar and/or jam Nutella (for serving)

Preparation

Crêpes - Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Using a spatula, fold in flour and salt until just combined. Cover batter and chill at least 1 hour

Heat a medium cast iron skillet over medium-high (400 degrees), then brush with butter. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom. Cook crêpe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath the crêpe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. Tent with foil to keep warm while you cook remaining crêpes. Repeat with remaining butter and batter.

Lemon Sidewalk Crêpes
Using a pastry brush, brush crêpe with lemon juice on the inside. Try-fold the crêpe, and brush the top again with lemon juice. Top with strawberries and powdered sugar and serve.

Nutella Crêpes
Spread Nutella on the inside of the crêpe. Tri-fold the crepe, and spread Nutella on the top again. Top with banana slices and powdered sugar and serve. 


Source: Adapted from Bon Appétit  Copyright © 2021 Condé Nast Digital
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