- Makes 12 7-inch crêpesFor the crêpes3/4 cup 2% or whole milkFilling:
1/2 cup water
2 large eggs
1 cup all-purpose flour
3 tablespoons unsalted butter, melted, plus additional melted butter for the pan
Pinch salt
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions:
1. Place the milk, water, eggs, flour, melted butter, and salt in a blender in the order given. Pulse until blended, scraping down the sides of the blender container once. Refrigerate batter at least 1 hour and up to 48 hours. (This allows the bubbles to settle out so the crêpes are less likely to tear during cooking.)
2. If the batter has separated during refrigeration, stir it gently to blend. Because each crêpe needs to cool individually on a plate, set four plates (7 inches in diameter or larger) on a countertop, ready and waiting to receive the just-made crêpes.
3. Brush the bottom of a 6- to 7-inch nonstick skillet with butter to coat it lightly. Heat over medium-high heat. Remove from heat and pour a scant 1/4 cup batter into hot pan quickly swirling pan to coat the bottom of the pan with batter. Return to heat and cook until lightly browned on bottom and crepe flips easily, about 30 seconds. Using a thin pancake turner or heatproof spatula, flip crêpe and cook about 30 seconds more.
4. Slide crêpe out of pan and onto one of the plates. Repeat with remaining batter, buttering pan only if necessary. (Reduce heat to medium if crêpes brown too quickly.) Once you’ve made four crêpes, you can start stacking the cooled crêpes, freeing up a plate for stacking the next one hot out of the pan.
To Freeze crepes… Stack them between sheets of parchment paper or waxed paper. Cover them with plastic freezer wrap and freeze. Thaw the stack in the microwave 9about 1 minute) or overnight in the refrigerator. Then re-heat each crepe individually, either in a pan on the stovetop for a few seconds or in the microwave for about 20 seconds.
