Delicious, airy crepes are studded with chopped walnuts for added texture. Serve these dusted with powdered sugar and topped with walnut whipped cream.
1 1/2 cups whole milk, room temperature
1 cup flour
3 tablespoons unsalted butter, melted, plus additional for brushing skillet
1 tablespoon sugar
1/4 teaspoon salt
4 eggs, room temperature
1/2 cup finely chopped walnuts, divided
Powdered sugar, for dusting
Walnut whipped cream, for topping (optional)
Place milk, flour, butter, sugar, salt and eggs in a blender container. Blend for 30 seconds or until smooth. Transfer to a covered bowl and refrigerate for 30 minutes (or up to 1 day).
Heat an 8-inch nonstick skillet over medium heat and lightly brush with butter. Holding the skillet at a slight angle, pour about 1/4 cup batter into the center of the skillet. Quickly swirl the pan so that the batter evenly coats the bottom. Cook until the edges begin to lift from the skillet, about 30 seconds. Carefully flip the crepe with a spatula and cook on the other side until just set. Slide crepe onto a plate. Repeat with remaining batter, brushing the skillet between each batch.
Let cool to room temperature and serve with a dusting of powdered sugar and a sprinkle of walnuts. Add a dollop of walnut whipped cream, if desired.
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