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Sweet crepes

Time 1 hour
Yields Makes 18 to 24 crepes
Sweet crepes
1

In the jar of a blender, blend the flour, eggs, milk, salt, sugar and 4 tablespoons butter with 1 1/4 cups water at high speed for 10 seconds, stop and scrape down the sides, then blend for 10 seconds more. Strain batter through a fine-mesh sieve. Cover and chill for at least 1 hour or overnight.

2

Heat a crepe pan or nonstick saute pan over medium heat until a few drops of water sizzle when sprinkled on the pan. With a paper towel, spread a little butter on the pan, being sure to wipe most of it off.

3

Using a bowl or a measuring cup with a spout, pour enough batter to just cover the pan (for a crepe pan, a little less than one-fourth cup), immediately swirling the batter around until it covers the surface. If the batter seems too thick and doesn’t spread quickly, add up to an additional one-fourth cup of water to the mixture and stir until blended. Adjust heat if necessary. If the batter sizzles when you pour it onto the pan, it’s too hot; if it just lies there, it’s too cold. The first one or two crepes are usually experiments.

4

When the edges of the crepe begin to turn golden and move away from the pan, after about 2 minutes, lift up the edge nearest to you using a spatula (an offset spatula works best). Flip the crepe over. Cook the second side of the crepe only long enough for it to set, less than a minute. Remove from the pan and start a stack of crepes, layering wax paper between each crepe as you cook more. Add more butter when needed with a paper towel.

You can omit the sugar and use this recipe for savory crepes.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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