Name: Storyville Chicagos French Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cups all-purpose flour; 1.25 cups whole milk; 2 to taste large eggs; 2 tbs unsalted butter, melted; 1 tsp granulated sugar; 0.25 tsp fine sea salt; 0.5 tsp vanilla extract; 1 tbs unsalted butter (for pan); 1 tsp granulated sugar (optional sprinkle); 1 to taste fresh lemon wedges; 2 tsp powdered sugar (for dusting); 1 cups fresh berries (strawberries, blueberries or raspberries); 0.5 cups nutella or jam (optional)

Method

Crêpe Batter

Combine dry ingredients

In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 tsp granulated sugar and 1/4 tsp fine sea salt until evenly combined.

Whisk wet ingredients

In a separate bowl or large measuring cup, beat 2 large eggs lightly, then whisk in 1 1/4 cups whole milk, 2 tbsp melted unsalted butter and 1/2 tsp vanilla extract until smooth.

Make a smooth batter

Gradually add the wet mixture into the dry ingredients while whisking (or use a blender). Mix until a smooth, slightly thin batter forms with no lumps. If batter seems too thick to spread thinly, whisk in up to 2 tbsp additional milk (add 1 tbsp at a time).

Rest the batter

Let the batter rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Resting hydrates the flour and produces more tender crêpes.

Cooking & Serving

Heat the pan

Place a 8–10 inch nonstick or well-seasoned crepe pan/skillet over medium heat. When hot (a few drops of water should sizzle and evaporate), reduce heat to medium-low. Brush the pan lightly with a small amount of the 1 tbsp unsalted butter reserved for the pan.

Cook the first crêpe (test)

Pour or ladle about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle (~8 inches). Cook for about 45–60 seconds until the edges lift and the underside is lightly golden. If the bottom browns too quickly, lower the heat a touch.

Flip and finish

Run a thin spatula around the edge, flip the crêpe, and cook the second side for 20–30 seconds more until set and very lightly golden. Remove to a warm plate. Lightly brush the pan with more butter between crêpes as needed. Repeat with remaining batter (should make ~8 crêpes).

Keep warm

Stack cooked crêpes on a plate covered loosely with foil or a clean towel to keep warm and pliable while finishing the batch.

Fill and serve

To serve classic French style: sprinkle each crêpe with a pinch of the optional granulated sugar, squeeze a little fresh lemon juice over it and fold or roll. Alternatively spread 1–2 tbsp Nutella or jam, add a few fresh berries, roll or fold, and dust with powdered sugar. Serve immediately while warm.

Portioning

Serve 2–3 crêpes per person as a dessert or sweet breakfast (adjust for appetite). Garnish plates with remaining berries and lemon wedges.