How To Make Crepes

It is common practice to count the first crepe or two as a throwaway so dont worry if you need to make a few until you find the sweet spot.

How to make crepes. Repeat with remaining batter. Step 2heat an 8 inch nonstick skillet over medium. Whisk the eggs and salt. Pour or scoop the batter onto the griddle.

Sift the flour and salt into a mixing bowl. Finding the perfect temperature for making crepes is necessary for success. Step 2heat a lightly oiled griddle or frying pan over medium high heat. No leavening agent like baking soda or baking powder is required these are a wafer thin flat and delicate pastry.

What youll need 1 cup all purpose flour spooned and leveled 1 tablespoon sugar 14 teaspoon coarse salt 1 12 cups whole milk 4 large eggs 3 tablespoons unsalted butter melted. Lightly coat with butter. Best crepe batter ratio. To freeze place crepes between pieces of plastic wrap then wrap entire stack in foil for up to 2 months.

Crepes are great made ahead. Gradually add in milk whisking to combine after each. Directions step 1in a blender puree flour sugar salt milk eggs and butter until smooth about 30 seconds. Directions step 1in a large mixing bowl whisk together the flour and the eggs.

Pour 14 cup of crepe batter into pan tilting to completely coat the surface of the pan. Heat a skillet over medium high heat and brush with oil. In a large mixing bowl create a well with flour then add eggs slowly whisking them into flour. Add sugar and salt and stir until combined.

To thaw place package in refrigerator overnight remove pieces of plastic wrap between crepes and bake in 2500f oven 5 minutes or until warm. Step 3cook the crepe for about 2 minutes until. Begin by breaking them into a bowl. Start with medium heat or just a little lower and adjust from there.

Cook 2 to 5 minutes turning once until golden. Gradually add in the milk and water stirring to. Quickly pour 14 cup batter into center of. Ingredients 3 large eggs 2 13 cups milk 14 cup sugar 1 teaspoon vanilla pinch of salt 2 13 cups 290g flour butter for the pan.

Traditional french crepes are made up of simple ingredients such as flour milk or water eggs and salt then frequently theyll also include butter or oil and vanilla. Doubling this recipe makes about 20.