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Watch and learn how to make Martha Holmberg’s method for making supple, buttery crepes, the perfect blank canvas ready to be topped or filled with savory or sweet ingredients.

Yield: about fourteen 8-inch crêpes

3-1/2 oz. (7 Tablespoons) unsalted butter; more softened for the pan
1-3/4 cups whole milk; more as needed
4 large eggs
1/2 teaspoon kosher salt
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour

You’ll need: a crepe pan; a blender

*** For directions watch the video.

Posted on May 19, 2013

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