Better than Paris Crepes - Guide Recipe
The recipe is simple and the method for pouring the batter into the pan takes some practice , but honestly after a few tries , you’ll get it down and it is worth the time you put into making crepes. I’ve written out all the tips I can think of to ensure success for this recipe in the printable version below. If you end up making these , I would love to hear about it in the comments below.
Ingredients;
- 4 large eggs
- 2 1/4 cups milk
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1/4 cup melted butter or canola oil
- good pinch of salt
Directions;
- Place all ingredients in order as listed in a blender and blitz until smooth , about 1 minute. Scrape the sides and blend again briefly until batter is lump free. Refrigerate at least 1 hour , but 2 is ideal.
- Place nonstick or cast iron skillet over medium to medium high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other , slowly and steadily pour crepe batter into the center of the pan , tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times , you can get consistently even crepes.
- After 10-15 seconds , the crepe batter shouldn't look shiny anymore , it should appear more matte and the bottom should be lightly browned. So , flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
- I like to pile my crepes into a pie plate covered with some foil throughout the cooking process to keep them all warm , a trick my Mom does. Serve immediately with whatever toppings you desire.
- A few notes about making crepes:
- The first one usually doesn't work perfectly. I don't know why. Just eat this one as a quick snack and continue on. No one needs to know
- You only need to add more butter or oil to the hot pan every 3 crepes or so to ensure the crepes flipping perfectly , although adding it every time certainly isn't a bad thing!
- Practice makes perfect.
- *The medium to medium high heat is an approximation because all stovetops are different. If your crepes are cooking in about 30 seconds total , you are at the right temperature.
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