This is a fancy variation on crêpe. It is based on a recipe by Thomas Keller as written in his book, Bouchon. Makes about 20 crêpes:
Dairy free: use Oatly or similar neutral-tasting milk and try some of the full fat variety to get the consistency similar what you can do with the heavy cream. And substitute 1.5 tbsp of a neutral oil like grapeseed for the butter.
- Prepare two mixing bowls, one with a lid, a whisk, a 1/3 cup measuring cup, and a nonstick or crêpe pan.
- Mix flour, salt, and sugar with a whisk to combine. Use the bowl with a lid.
- Beat eggs in the other bowl with the whisk. Mix in milk, cream, and vanilla. Whisk well.
- Pour half of the wet mixture into the dry ingredients bowl, whisk very well. This is where some gluten develops, so experiment with more or less whisking to your taste.
- Pour the rest of the wet mixture in and whisk to combine. Put the lid on and refrigerate for at least 1 hour, preferably overnight. This is when the flavor and the rest of the gluten develops.
- Let batter come to room temperature for about 30 minutes.
- Heat up the pan on medium. Melt the butter and mix into batter.
- Fill a 1/3 cup measuring cup. When the pan is hot but not smoking or anything, pour batter in the middle, tilt and rotate the pan to spread evenly. If you mess up, no worries, just cook it through and eat it. You can then adjust the batter for taste :)
- When the crepe starts separating from the pan, you can flip it. If you like it crispier, let it cook more but don't burn it. You can flip with anything that is wider than a couple of inches and thin enough to slide under the crepe.
- The hotter the pan, the faster it will cook, it's possible to cook a crepe in 20 seconds or so with high heat. But there's nothing wrong with cooking it slow on low heat.
Serve warm. Wrap airtight so they don't lose moisture and refrigerate. Reheat on the stovetop.
See the base crêpe recipe for more serving suggestions.