Easy to make Crepes take less than 5 minutes to throw together and less than 15 minutes to have on your table! Just like pancakes, crepes are extremely versatile and easy to make! Including a few tips and tricks to get you delicate, soft and buttery French Crepes every single time! Make them for breakfast, brunch, lunch, dinner or dessert!
PREP:5 MINS COOK:15 MINS REST TIME:5 MINS TOTAL:25 MINS
SERVES: 10 CREPES
INGREDIENTS
FOR CREPES
5 oz (150g) all purpose flour, (1 cup)
2 heaping tablespoons sugar
1/2 teaspoon salt
1 1/4 cup milk, (310ml | 10 1/2fl oz)
2 large egg
4 tablespoons melted butter, (or oil)
1 teaspoon pure vanilla extract
FOR COOKING
1 tablespoon softened butter
INSTRUCTIONS
FOR CREPES
Whisk together flour, salt and sugar in a large bowl.
Make a well in the centre and pour in milk, eggs and slightly cooled melted butter. Whisk wet ingredients first before folding into the dry ingredients.
Whisk until batter is smooth. Batter should be runny/watery. Add in 1-2 tablespoons extra milk, if needed.
BLENDER METHOD
Add all the ingredients into a blender. Blend until batter is smooth, about 10 seconds.
REST
Let batter rest while preheating a 10-inch nonstick pan over medium heat. Alternatively, cover batter and refrigerate overnight.
COOK CREPES
Lightly grease pan with a layer of butter with a butter soaked paper towel or silicone brush.
Give the batter a light mix to move settled ingredients around before pouring out each crepe.
Pour about 1/4 cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter if needed.
Place pan back on the heat.
FOR SOFT CREPES
Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute.
Gently flip crepe and cook until set, about 30 seconds to 1 minute.
Repeat until all the batter is used up, mixing batter before pouring out each crepe.
FOR CRISP EDGES
Cook crepes until the edges are starting to brown and crisp slightly, about 1 1/2 - 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots.
Repeat until all the batter is used up, mixing batter before pouring out each crepe.
Stack cooked crepes on a plate.
Serve warm.
NOTES LEMON SUGAR CREPES Place one crepe flat on serving plate. On one half of crepe, sprinkle 1 teaspoon of vanilla or caster sugar, then fold over in half. Fold over one more time into quarters (see images in post). Top with another teaspoon of sugar. Repeat with remaining crepes.Serve with fresh lemon wedges or thick slices to squeeze juice over crepes before eating, and whipped cream. If serving crepes later, microwave stack until warm, about 30 seconds. MAKE AHEAD Make crepes ahead of time and store layered with a sheet of parchment paper between each crepe. Wrap with cling wrap and store in an air-tight container. This prevents them from drying out. Refrigerate for up to 3 days, and warm (in batches) in the microwave before serving. They don't need long! Only about 10-15 seconds per batch of three crepes. FREEZE CREPES Once they have cooled completely to room temperature, wrap in a freezer bag and store in an air-tight container. Freeze for up to 2 months. When ready to serve, defrost in the refrigerator or at room temperature, then warm them in the microwave.
NUTRITION
Calories: 137kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Fiber: 1g | Sugar: 2g
THERE YOU GO!
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