Crepes Easy Recipe, Advices, Tips and Tricks
Servings: 20 crepes of medium size
Crepes French-style thin pancakes. Batter easy recipe and advices, tips and tricks do make delicious crepes as in France. Topping suggestions
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Ingredients
- 500 gr flour
- 100 gr caster sugar
- 10 gr salt
- 50 gr butter
- 6 eggs
- 1 liter milk semi-skimmed or whole
Instructions
- Prepare browned butter (optional, otherwise just melt butter): Cut butter into small cubes and let it melt in a large saucepan over medium heat. It will first crackle (butter moisture evaporates).
- Then when it stops bubbling, butter will gradually take a nice amber color with a nutty smell. Stop before it blackens. Filter using a drainer and let cool.
- In a large bowl, mix flour (ideally previously sifted), sugar and salt. Add eggs and stir with a whisk or a fork. Add butter (melted or browned) and mix.
- Finally pour the milk very slowly while stirring constantly.
- Set aside to rest at room temperature for 1 hour.
- Preheat a 23-cm (9-inch) non-stick frying pan over medium heat. When the skillet is hot, brush with butter.
- For each crepe, pour about 1 ladle (about 3/4 tablespoons) of batter in the centre. Tilt frying pan to spread batter evenly until it covers the entire bottom of the frying pan.
- When the edge peels off easily and begins to brown, flip the crepe. Continue cooking until it brons a bit.
- Then set aside in a plate (see advices to keep them warm as you go).