Crepes

also called crêpes · French pancakes · thin pancakes

The table

1 1/4 cups(300 mL)whole milkblend until smoothblendrest covered 1 hr so the gluten relaxesswirl thin in a buttered pan, 1 min per side
1/4 cup(60 mL)water
3 large(150 g)eggs
1 Tbsp(12 g)sugar
1/4 tsp(1.5 g)fine sea salt
1 cup(130 g)all-purpose flour
3 Tbsp(42 g)melted unsalted butter
2 Tbsp(28 g)butter for the pan
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1blend until smooth

2blend

goes in with what step 1 made

4swirl thin in a buttered pan, 1 min per side

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 1 mintwo waits that overlap count once
Needs you
1 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 1 min of it is counted as time you are standing over it. The recipe itself says 1 hr 20 min.

  1. blend until smooth

    not timedfrom the start

  2. blend

    not timedfrom the start

  3. rest covered 1 hr so the gluten relaxes

    1 hrwalk away(read off the step)from the start

  4. swirl thin in a buttered pan, 1 min per side

    1 minneeds you(assumed)1 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need crepe pan

Goes with

See how it is written
>> title: Crepes
>> category: Flatbreads & Pancakes
>> tags: french, batter, breakfast, skillet
>> counters: Diner
>> aka: crêpes, French pancakes, thin pancakes
>> pairs-with: pastry-cream, lemon-curd
>> servings: 12
>> time: 1 hr 20 min
>> step.4: swirl thin in a buttered pan, 1 min per side

Blend @whole milk{1 1/4%cup}(300 mL), @water{1/4%cup}(60 mL), @eggs{3%large}(150 g), @sugar{1%Tbsp}(12 g), and @fine sea salt{1/4%tsp}(1.5 g) until smooth.

Blend @&(~1)liquid{} with @all-purpose flour{1%cup}(130 g), @melted unsalted butter{3%Tbsp}(42 g).

Rest @&(~1)batter{} covered ~{1%hr} so the gluten relaxes.

Swirl @&(~1)batter{} thin in a #crepe pan{} filmed with @butter for the pan{2%Tbsp}(28 g), ~{1%min} per side.