Name: Sweet Crêpes
Yield: Makes about 48 (6-inch) crêpes
Ingredients: 2 3/4 cups whole milk; 3/4 cup plus 2 tablespoons heavy cream; 4 large eggs; 2 cups all-purpose flour; 2 tablespoons sugar; 1/8 teaspoon salt; 1 tablespoon vanilla extract; About 4 tablespoons unsalted butter, softened, for cooking crêpes; Assorted fillings, such as fresh lemon juice and sugar or bananas and Nutella

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Photo by CIA/Keith Ferris

This batter is very adaptable: If you want savory crêpes, simply omit the sugar. For flavored crêpes, replace the vanilla with a flavored extract such as almond, a liquor like rum or brandy, or a flavored liquor such as Kirsch or Amaretto.

Crêpes freeze well—you can make a big batch and stack them, separated by sheets of waxed paper, in a tightly sealed container or plastic bag. Stored this way, they'll keep for several months. Allow them to defrost at room temperature, then reheat as described in the do-ahead instructions below.

These crêpes can be served with any number of different fillings. One traditional French option is a hearty squeeze of fresh lemon juice and light dusting of sugar. Sliced fresh bananas and a drizzle of Nutella are also popular.

Recipe notes

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