In Paris, the street vendor crêpes are about a foot in diameter, a real meal and a half. Topped with bananas and hazelnut spread, or simply butter and jam, crêpes are simply delicious.
Combine the flour and salt in a mixing bowl. In another, smaller bowl, beat together the milk and eggs.
Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.
Stir in the butter. Cover and let sit for at least an hour.
Heat a pan until it's medium-hot; a 10" skillet works well here. Use a paper towel to carefully wipe the bottom of the pan with a bit of butter.
Pour a scant 1/3 cup of batter into the bottom of the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.
Cook until the bottom of the crêpe begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side, just until set, and place on a warm plate. Cover until the remaining crêpes are cooked.
Fill as desired. Crêpes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walk-around snack.
Join King Arthur baking instructor, Amy Driscoll and her daughter as they bake Parisian Street Vendor Crêpes together, start to finish. Watch Making Crêpes with Kids now.
