Basic Crepes



I love crepes because they are amazingly budget friendly, easy, tasty, and versatile! You can make them a day ahead and then fill them right before a meal or party, or freeze them with plastic wrap or wax paper in between them to use months later! I first learned to make crepes in a cooking class I took in college (which is where I received this recipe) and recently taught a workshop on crepe making at a retreat. Whether you fill them with sweet or savory fillings, these are fun to make with friends or kids and delicious to eat!

Basic Crepes(Makes about 30)

2 1/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
3 cups milk
3 eggs
2 tablespoons butter, melted and cooled

1. Mix flour, salt, and baking powder together in a large bowl
2. Stir in milk, eggs, and butter
3. Whisk together until very smooth (strain to remove lumps if needed)
4. Rub an 8 inch frying pan with melted butter on medium heat
5. Using a ¼ cup measuring cup, drop batter into the center of the prepared pan and quickly rotate in a circular motion to spread evenly across the entire bottom of the pan (batter should go all the way to the sides- use a bigger measuring cup with more batter if using a bigger pan to prevent holes)
6. Cook for about 1 minute, until the sides begin to brown and curl up slightly, checking the bottom by sliding a thin spatula underneath
7. When you’re ready to turn the crepe over, loosen it all the way around and gently flip in one motion (using your fingers to help if needed)
8. Cook for about another minute, check for slight browning and then slide off onto a flat tray or plate
9. Repeat the process until all the batter is used, rubbing pan with butter again as needed if the crepes begin to stick

(For chocolate crepes, use the basic crepe recipe, but add ¾ cup cocoa powder and ½ cup granulated sugar)

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