5 tips for making perfect crêpes
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5 tips for making perfect crêpes
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Making light, airy, evenly browned crêpes that are just a little crisp around the edges is no harder than making pancakes (I actually think it's easier). Here are 5 tips to ensure things go smoothly. 5 tips for making perfect crêpes Refrigerate the batter for at least one hour.
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Ingredients
for crêpe
- 1 cup all-purpose flour
- 1 ½ cups milk
- 2 egg large
- pinch salt
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
for buttered apples
- ¼ cup apple juice
- ¼ cup butter ½ stick, cultured, unsalted
- ½ cup cane sugar evaporated
- ½ apple (cut into ⅛"cubes)
- 2 tablespoons calvados
- 1 tablespoon lemon juice
Instructions
- Put everything in a blender or food processor and blend until smooth. Transfer to a bowl with a spout, cover with plastic wrap or a lid, and refrigerate for an hour. Following the instructions in the tips above, heat a pan and butter. Pour enough batter into the center of the pan to cover about ⅓ of its surface area then quickly pick it up and use a swirling and tilting motion to cover the rest of the pan in a thin layer of batter.
- Let this cook until the edges start turning brown and grab an edge with a flat spatula, then use your fingers to lift the edge and get the rest of the spatula under the crêpe and flip it. Cook for about another 30 seconds or until you see some brown spots when you peak under the crêpe. Transfer to a plate and serve immediately, or you can stack them on top of each other and keep them in a warm oven.
- For the buttered apples, cook everything except the Calvados and lemon juice in a small sauce pan over medium low heat while you cook the crêpes (about 10-15 minutes). Whisk in the Calvados and lemon juice just before serving over your crêpes.
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4.3
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