6 Whole eggs
6 Egg yolks
12 fluid ounces Water
18 fluid ounces Whole milk
6 ounces Granulated sugar
1 teaspoon Salt
14 ounces All-purpose flour
5 ounces Unsalted butter, melted
Clarified butter, as needed
Yield: 30 pieces
1. Whisk together the eggs, egg yolks, water and milk. Add the sugar, salt and flour; whisk together. Stir in the melted butter. Cover and set aside to rest for at least 1 hour before cooking.
2. Heat a small sauté or crêpe pan; brush lightly with clarified butter. Pour in 1-1/2 fluid ounces (30-45 milliliters) of batter; swirl to coat the bottom of the pan evenly.
3. Cook the crêpe until set and light brown, approximately 30 seconds. Flip it over and cook a few seconds longer. Remove from the pan.
4. Cooked crêpes may be used immediately or covered and held briefly in a warm oven. Crêpes can also be wrapped well in plastic wrap and refrigerated for 2 - 3 days or frozen for several weeks.
Notes: Variation:
Savory Crêpes -- Reduce the sugar to 0.45 ounces (12 grams/1 tablespoon/0.3%). Substitute up to 5 ounces (150 grams/35%) of buckwheat flour or whole-wheat flour for an equal amount of the all-purpose flour if desired.
6 Egg yolks
12 fluid ounces Water
18 fluid ounces Whole milk
6 ounces Granulated sugar
1 teaspoon Salt
14 ounces All-purpose flour
5 ounces Unsalted butter, melted
Clarified butter, as needed
Yield: 30 pieces
1. Whisk together the eggs, egg yolks, water and milk. Add the sugar, salt and flour; whisk together. Stir in the melted butter. Cover and set aside to rest for at least 1 hour before cooking.
2. Heat a small sauté or crêpe pan; brush lightly with clarified butter. Pour in 1-1/2 fluid ounces (30-45 milliliters) of batter; swirl to coat the bottom of the pan evenly.
3. Cook the crêpe until set and light brown, approximately 30 seconds. Flip it over and cook a few seconds longer. Remove from the pan.
4. Cooked crêpes may be used immediately or covered and held briefly in a warm oven. Crêpes can also be wrapped well in plastic wrap and refrigerated for 2 - 3 days or frozen for several weeks.
Notes: Variation:
Savory Crêpes -- Reduce the sugar to 0.45 ounces (12 grams/1 tablespoon/0.3%). Substitute up to 5 ounces (150 grams/35%) of buckwheat flour or whole-wheat flour for an equal amount of the all-purpose flour if desired.
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