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French Crepes are very thin delicate pancakes. They are not sweet, but instead savory. Unlike pancakes, Crêpes have a very smooth batter, mostly achieved with a hand mixer, but whisking in a bowl can do the job. The batter can be made the night before, or let rest in the bowl at least an hour at room temperature before frying in the pan.
Drop two eggs into the flour Add the milk and whisk until smooth Spread out a thin batter by turning in pan Golden brown Crepes are ready Professional Crêpe maker Serve Crêpes with Jam and Fruit
1 cup all-purpose flour
1 pinch of salt
2 large eggs
2 Tablespoons melted butter
3/4 cup milk
1/2 cup water
Vegetable oil or butter for frying
1 hour, 10 minutes
1 hour, 13 minutes
Pour flour and salt in a large bowl and make a well in the center, then add the eggs and the 2 tbsp melted butter.
Slowly start to pour in the milk and water and mixing as you pour.
To keep the batter smooth, stir vigorously.
Cover the bowl and let sit for at least 1 hour and up to 2 days in the refrigerator.
Heat a 15 cm/6-inch crêpe pan and grease with 1 tbsp butter (or vegetable oil).
Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well, or spread with spatula.
Heat until the surface is cooked, then flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.
Stack the crepes onto a plate, and serve with your favorite topping.
Spread with your favorite topping, for example butter and sugar, jam, or melted chocolate.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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You can use a pan, but if you desire and make it often, you can order a Crepe maker here