French Crepes (Master recipe)
A classic recipe for French crepes. The batter should be make a little ahead of time, as it’s best to refrigerate the mixture for at least 2 hours. This allows the flour to absorb the liquid which makes the crepes light and lacy.
Servings Prep Time
20crepes 10min
Cook Time Passive Time
30min 2hours
Servings Prep Time
20crepes 10min
Cook Time Passive Time
30min 2hours
Ingredients
Instructions
  1. The batter can be made simply with a stick blender or a food processor by mixing all the ingredients including the butter on a medium – high speed until you get a smooth lump-free better.
  2. Alternatively it can be done by hand in which case put all the dry ingredients into a bowl. Measure out the wet ingredients into a measuring jug and slowly whisk in to the dry ingredients until fully blended.
  3. The batter should be really quite thin, as you can see, thinner than single cream. Add a dash more water or milk if needed to thin it out. Refrigerate for at least 2 hours before using.
  4. To cook the crepes: Preheat the frying pan on medium heat. It’s important that the pan is medium hot, and not too hot. Use a ladle to pour the batter into the centre of the pan and quickly swirl it by picking it up and lettung the batter flow right to the edges.
  5. You might need one or two tries to determine the exact amount to better you need a crepe so that you just get a thin layer of the bottom of the pan with no excess.
  6. Once the bottom of the crepe is golden, turn it over and cook the other side until a few spots appear on the second side. See photo below.
  7. Remove and stack on a plate and make the next. You can stack the crepes one on top of the other until you finish making all of them, they wont’ stick.
  8. Cooled crepes can be frozen. Wrap tightly into rap and place in a Ziploc bag. Squeeze out the air before putting in the freezer. Defrost in the fridge before using.

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