Crunchy French Onion Chicken

Easy French-style crepe recipe that yields super thin pancakes that are perfect for filling or topping with sweet or savory ingredients.

ingredient

2 tablespoons unsalted butter, plus more for cooking
1 cup all-purpose flour
1 tablespoon granulated sugar
⅛ teaspoon kosher salt, or table salt
2 large eggs
¾ cup whole milk
¾ cup water, room temperature, divided
1 teaspoon vanilla extract

Directions

Melt the Butter – Microwave 2 tablespoons of butter on high power in 30-second intervals until just melted, stirring to dissolve any pieces. It should not exceed 140ºF (60ºC) when added to the batter, or the eggs will curdle.
Make the Batter in a Blender – Add the eggs, milk, ½ cup water, vanilla extract, flour, sugar, salt, and melted butter to the blender. Mix on medium speed until smooth, about 40 to 45 seconds.
Strain the Batter – Strain the batter into a medium bowl to remove any large bubbles and flour clumps. Cover and refrigerate for 1 hour. The batter should be like milk after chilling. If needed, whisk in 1 tablespoon of water at a time to thin out the consistency.
Grease the Pan – Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat. When melted, wipe the excess off with a paper towel. A thin film of butter should be left in the pan, coating the bottom and sides. Alternatively, brush on a thin layer of melted butter with a silicone pastry brush.
Add the Batter – Add ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl it several times in a circular motion to create a thin layer that evenly covers the entire bottom. Fill in any holes with additional batter as needed.
Cook the Crepes – Place the pan back over the heat. Cook until the edges of the crepe pull away from the skillet, lightly brown, and crisp, about 45 seconds to 1 minute. Adjust the heat as needed. Use a spatula to flip. Cook until the other side sets, about 10 to 15 seconds. Transfer onto a plate. Clean the pan and add a thin layer of butter between each batch.
Keep Warm – Stack the crepes on each other to keep warm while making the next one. Loosely cover with foil if needed. Serve warm or cool with desired toppings.