Everytime I ask my youngest son what he wants for breakfast he responds with, “Crepes! Do we have the stuff??” Luckily, crepes only require a few key ingredients and a bit of time. My kids love crepes filled with buter and powdered sugar. But, the possibilities are endless!!
Key techniques to keep in mind when making crepes:
- Sift flour before blending for a smooth batter
- Break eggs and whisk in a separate bowl (to avoid shells)
- ALLOW BATTER TO REST FOR 1 HOUR in the fridge, to eliminate bubbles and avoid tearing when cooking
- Make sure your pan is medium hot, should sizzle when tested with a bit of water
- Coat your pan with butter (I often repeat this step).
- 1½ cups milk
- 1 cup flour
- 1 teaspoons salt
- 3 teaspoons sugar
- 4 eggs
- 3 tablespoons butter + 1 tablespoon
- butter for pan
- *For Savory crepes, omit sugar and add herbs to egg batter
- In a small bowl, whisk eggs.
- Combine all ingredients in a blender adding eggs. Pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. Take out of fridge, bring to room temp. I always add 1 tablespoon of melted butter to my batter before cooking.
- Heat a small non-stick pan. Add butter to coat. Pour 2 tablespoons of batter into the center of the pan (the first crepe will always be a test one) and quickly tilt the pan to cover the base, tipping any excess back into the bowl.
- Leave to cook until you can see the edges turning brown, then loosen with a spatula and flip. Cook until spottily golden on the other side. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.