The GüdDish Crepes

We studied 463 recipes from around the world and combined the most compelling 17. Then we built the BEST!

Crepes. The GüdDish.

Serves 4 · 10–15 min prep · 25–35 min total · 3 steps

Ingredients

Ingredients for Crepes
  • 2 large eggs
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted, plus more for the pan
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt

What the best recipes taught us

  • Pour a scant 1/4 cup of batter and swirl the pan right away. That swirl is what coats the pan in an even sheet.
  • Wipe the extra butter so the pan is only shining. That light coat is what lets the batter run across the pan.

Method

  1. 1
    Thin crepe batter in one bowl with two egg yolks
    1call-purpose flour
    1tbssugar
    1/4tspkosher salt
    2 largeeggs
    11/4cwhole milk
    2tbsunsalted butter, melted

    In a bowl, whisk the flour, sugar, and salt.

    Whisk in the eggs, milk, and melted butter until the batter is smooth and thin. It should be pourable, not pancake thick. A few tiny lumps are fine.

    A blender also works. Blend about 10 seconds until smooth.

  2. 2
    Cooking a thin crepe in a skillet
    butter
    batter from the bowl

    Set a 10 inch nonstick skillet over medium heat for 2 minutes.

    Brush with a thin film of butter, then wipe out the extra with a paper towel so the pan is just shining.

    Pour a scant 1/4 cup batter into the center and immediately tilt and swirl so it coats the pan in a thin sheet.

    Cook until the top looks set and the underside is pale gold, about 20 to 45 seconds.

    Loosen an edge, flip once, and cook just a few seconds more.

    Stack the crepes on a plate and repeat, buttering the pan lightly between crepes.

  3. 3
    Warm crepes filled with stuffing

    Serve the crepes warm, folded, rolled or filled with your favorite stuffing!