Wednesday, July 27, 2011


Crepes are something that a lot of people are scared to make but in reality they’re pretty easy. All you need is a good non stick skillet, a measuring cup and a little patience. It doesn’t take much skill to make crepes so please, don’t be scared to try them. They are wonderful either savory or sweet as they can be filled with anything. I’m sharing a basic crepe batter that I use for desserts and it has just a touch of vanilla in it. If you’re looking for a savory version, just omit the vanilla and add in your savory ingredients. Chopped fresh chives would give a slight onion flavor, or even some orange or lemon zest would be good too.

What You Need:

2 eggs
1 1/4 c milk
1 c flour
2 tbs melted butter (plus another few tbs for your pan)
1 tsp vanilla
pinch of salt

What To Do:

Crepe-1Place all your ingredients into a blender and blend for 2 minutes or until the batter is nice and smooth. Place into the fridge to let rest for at least one hour, two is better, overnight is best. To cook your crepes, heat an 8 inch non stick skillet over medium low to medium heat. Once hot, brush a very thin coat of melted butter onto the sides of the pan. Take a 1/4 c measuring cup full of batter and slowly pour it into the your pan, making sure to swirl the pan as your adding in the batter. You want a very thin coating of batter that takes up the entire pan. If you find that 1/4 c is to much, use 1/8 cup. The point is to thinly coat the bottom of your pan.
Crepe-3After just a minute or two, carefully flip the crepe over. The edge will start to turn up, providing a lip for you to grab with your fingers, or a pair of tongs. Once they’re flipped over, cook for just another minute and voilĂ , you have crepes! Continue making them until all the batter is gone.

No comments:

Post a Comment

I would love to hear what you think about this recipe! Please leave a comment and make sure to include you email so that I can reply to you!

HostGator Promotion Code

Get Our Latest Posts Via Email - It's Free

Enter your email address:

Delivered by FeedBurner