This easy crepe recipe from French chef Ludo Lefebvre makes enough for a party or leftovers (store the remaining batter in an air-tight container in the refrigerator for up to three days)—and it can easily be halved. If it’s your first time making crepes, know that it will take a few tries to master swirling the pan just so to attain a thin, even layer of crepe batter. Using a short-sided crepe pan can make maneuvering easier, but you can make delicious homemade crepes using a traditional nonstick pan too. Once you get the hang of it, things move quickly, so prepare your accompaniments like chopped fresh fruit or orange juice-based Suzette and milk chocolate sauces in advance.
If you prefer savory crepes, try stuffing them with ham and cheese or smoked salmon and crème fraîche. For a heartier style of crepe, these buckwheat ones with creamy leeks and baked eggs work well for a light supper or as an all-in-one brunch dish.
Editor’s note: This recipe was originally published in our December 2016 issue and first appeared online November 15, 2016.