French Crepes

Super simple and goooood crepes recipe! You can create the batter and leave it overnight for a yummy breakfast. Sugar free, to boot

EQUIPMENT: Blender

Steps Ingredients Imp. Metric Notes No-Leftover
:milk_glass: Milk (whole) 1 1/4 Cup Or any type of milk should work.
:milk_glass: Egg (Room temperature) 2 30 mins out of the fridge :white_check_mark:
:bowl_with_spoon: Flour (sieved) 1 Cup Plain all-purpose :white_check_mark:
:bowl_with_spoon: Salt 1/2 tsp low sodium :white_check_mark:
Melted Butter (unsalted) 2 Tbsp if salted, skip salt in recipe :white_check_mark:

Toppings:

  • Lemon juice & powdered sugar
  • Nutella & Bananas / Strawberries

INSTRUCTIONS

  1. In a large bowl, Sieve flour with salt to remove the lumps (Very important! Missed this once and they were awful!)

  2. Pour milk with room temperature eggs and mix (whisk or blender)

  3. Slowly pour :bowl_with_spoon: ingredients into the bowl (β€œabout 25% of it at a time”)

  4. Melt butter and leave it to cool for a few minutes

  5. Pour and mix in melted butter

  6. Put the batter in the fridge for at least 1 hour (or overnight) to make it less likely to tear

[ Making the crepe ]

  1. We give the batter a few minutes after taking it out of the fridge

  2. Pour about 1/4 cup over a (lightly buttered) or non-stick pan at medium/low heat for about 30 seconds per side

  3. Serve with favourite toppings

SOURCES

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