Let's make the perfect, most tender crepes! Today, I'll show you my two techniques for a smooth crepe batter that flows easily in the pan and makes the perfect thin circle shape. A lot of people think crepes are difficult to make but they're actually incredibly easy.
About This Recipe
The first time I had crepes was when I was like 7 years old. My friend's mom used to run her own bakery and she made it for us once when I slept over. I remember it being one of the greatest things I had ever tasted. They were thin, delicate, and so tender. We ate them with maple syrup and jam.
The surprising thing I witnessed was that my friend's mom used a blender to make the batter. Turns out, it's actually a popular technique. The blender makes the batter ultra-smooth, and it's easier than mixing.
Once the batter is mixed together, you want to rest the batter for at least 30 minutes, but ideally overnight. This will improve the texture of the crepes! The perfect crepe is tender but has a little bit of elasticity and stretch. This elasticity comes from the batter being rested.
Key Ingredients
For the batter, you will need all-purpose flour, milk, eggs, melted butter (or oil), sugar, and salt. If you're looking for an easier version, I also have a recipe for Bisquick crepes.
Instructions
STEP 1: Add all the ingredients to a blender and blend on medium-high speed until smooth. Transfer the batter to the fridge and let it chill for at least 30 minutes and up to overnight.
STEP 2: Heat a cast-iron skillet over medium heat. Wait until it's decently hot, then pour ¼ cup of batter into the center of the pan and immediately tilt the pan in a circle to cover the bottom.
STEP 3: Cook for 1-2 minutes, then flip and cook for another 30 seconds until golden brown. Transfer to a plate while you cook the rest.
Homemade Crepes
Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 4 large eggs
- 1 ¾ cups milk (plus more if needed)
- ¼ cup melted butter (or oil)
- 1 tablespoon sugar
- ½ teaspoon salt
Instructions
- Add all the ingredients to a blender. Blend on medium-high speed until smooth. Refrigerate for at least 30 minutes, and up to 24 hours. This will improve the texture of the crepes!
- Heat a cast-iron skillet over medium heat. Lightly grease the surface with oil. Pour ¼ cup of batter into the center of the pan and immediately tilt the pan in a circle to cover the bottom. Cook for 1-2 minutes, then flip and cook for another 30 seconds until golden brown. Transfer to a plate while you cook the rest.
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