Savory Crepe Shell (Printable Version)

Thin delicate crepe shell perfect for savory fillings like vegetables, meats, and cheeses.

# What You'll Need:

→ Batter

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted (plus extra for greasing)
05 - 1/4 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large mixing bowl, whisk together the all-purpose flour and sea salt until evenly blended.
02 - Make a well in the center of the flour mixture and add the eggs, gently whisking to begin blending the ingredients.
03 - Slowly pour in the whole milk while whisking continuously until the batter is smooth and free of lumps, then whisk in the melted butter and freshly ground black pepper.
04 - Allow the batter to rest at room temperature for at least 15 minutes to let flour fully hydrate and air bubbles dissipate.
05 - Preheat a 9-inch nonstick skillet over medium heat and lightly grease with melted butter using a brush or paper towel.
06 - Pour approximately 1/4 cup of batter into the center of the skillet, swirling quickly to evenly coat the bottom.
07 - Cook for 1 to 2 minutes until edges lift and the bottom is golden, then flip and cook the other side for 30 to 60 seconds.
08 - Transfer cooked crepes to a plate, stacking with parchment paper between each, and repeat with remaining batter.

# Expert Advice:

01 -
  • They're easier than you think, especially once you understand the swirl—I promise the first one is always wonky, but by the third you'll feel like a pro
  • One simple batter makes eight elegant shells that dress up any filling, turning humble ingredients into something that feels almost restaurant-worthy
  • They actually get better with time, so you can make them ahead and impress people without the last-minute stress
02 -
  • The first crepe is almost always imperfect—don't judge your whole batch by it, and don't try to eat it right away when it's piping hot and fragile, let it cool first
  • The batter does everything better after it rests, so if you're in a rush and skip the 15 minutes, they'll taste and perform noticeably different, I learned this by skipping steps more times than I care to admit
  • Your pan temperature matters enormously—too hot and they burn before they set, too cool and they don't develop that light golden color that signals they're ready to flip
03 -
  • Invest in a crepe pan or good nonstick skillet—they're not expensive, and they honestly transform the whole experience from frustrating to joyful
  • If your first crepe is lacy with holes, your batter might be too thin or your pan too hot, so adjust one thing at a time and watch how it changes your next attempt

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