Crepes
User Reviews
5
Crepes
Description
The crepe recipe blends liquid milk with all-purpose flour, eggs, melted butter, sugar, and a touch of vanilla to achieve a delicate, thin batter that cooks quickly on a medium-heat skillet. Allowing the batter to chill one hour or longer helps layers settle and improves the texture. The batter is stirred just before cooking to reincorporate any separated ingredients.
Each crepe is cooked by swirling a small amount of batter over a buttered skillet and cooking till golden brown patches form on both sides, producing thin, pliable crepes with a slightly crisp edge. The finished crepes can be dusted with powdered sugar, rolled or folded, and complemented with chosen fillings like fruit, Nutella, cheese, or savory options.
This versatile base lets home cooks customize crepe servings from breakfast to dessert or light meals, depending on desired fillings and toppings.
Ingredients
- 1 1/2 cups (350ml) milk (preferably 2%)
- 1 cup (142g) all-purpose flour (scoop and level to measure)
- 2 tsp granulated sugar
- 1/4 tsp salt
- 3 Tbsp (42g) unsalted butter melted
- 1/2 tsp vanilla extract
- 3 egg large
- butter for pan
- powdered sugar for dusting
- Desired fillings (optional)
Instructions
- Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then blend on low speed until well combined, about 10 seconds.
- Scrape sides and bottom of blender if there's any flour sticking and blend a few seconds longer.
- Cover and chill 1 hour (or overnight if desired).
- Heat a 10-inch non-stick skillet over medium heat.
- Gently stir batter with a spoon just to blend separated layers.
- Lightly butter skillet then lift pan and pour a scant 1/4 cup batter into pan, immediately tilt and swirl pan in circular motion to evenly coat entire bottom portion of pan with batter.
- Cook until golden brown brown on bottom then use an offset spatula to lift an edge of the crepe, grab the edge of the crepe with your fingertips and flip crepe to opposite side. Cook until golden brown spots appear on bottom.
- Transfer to a wire rack. Repeat until all of the batter has been used up (if needed reduce burner temperature slightly).
- Dust crepes with powdered sugar and roll or fold into fourths, or fill with desired fillings then fold.
User Reviews
Overall Rating
5
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