Crepe Recipe


A crepe party is always a good idea! Below is my simple recipe for making delicious crepes at home. No fancy crepe griddles needed.

First of all I want clarify that it's pronounced crepe not crape. Why do English speakers say crape? Like why tho?
Anyway, I learned how to make crepes about 7 years ago while hosting a friend of a friend for a week. My guest was a woman from the Brittany region of France, where French crepes come from so I'm pretty confident in my crepe skills. Plus I've had 7 years of practice! Okay okay I'll stop gloating, please see the recipe below.
For about 20 med/small crepes
You will need:
  • 2 cups of flour
  • 4 eggs
  • 2 cups of milk
  • 3.5 tbs of butter
  • dash of vanilla
  • pinch of salt
  • a flat pan
  • a tiny bit of oil for your pan
Basically you combine all of your ingredients and you'll get a very thin batter. Your batter should be way more liquid than pancake batter, think soupy batter. I promise, you need a thin batter.

You should heat up your pan on high heat then lower it to a medium/ medium low setting just before adding in the batter.

Your first crepe is always a test crepe, you want to figure out how much batter you need to thinly coat your pan. You'll also find out if your pan is too hot or not hot enough. I like pour in half a ladle full then add more to my pan if necessary. And the heat is easy to adjust.

With making crepes, pan technique is very important. You want to twirly your pan around to spread the batter as you pour it in. I usually start by holding my pan at about a 45 degree angle. It takes a few tries to get it right, be patient.

Flip your crepe once the bottom is slightly brown and the whole thing is study enough to lift.
Nutella is essential for me when eating crepes. I also like to add almonds, bananas, or strawberries. Or I add all of the above and have a super delicious super heavy crepe. Why not?

Shelissa

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