Thinner than regular pancakes and rolled up or folded after adding the filling. This recipe makes these French-style pancakes easy to prepare, and they taste so good.
Tom Founder
*You will need about 1 TBSP for each crepe. By using a nonstick Teflon pan or nonstick crepe maker, you will be maybe able to decrease the amount of the oil.
1 ¾ cups flour
¾ cup of confectioners’ sugar
¼ TSP of salt
2 cups of milk
5 large eggs
1 TSP of vanilla extract
Process on a slow speed until all ingredients are partially combined.
Then, increase the speed to high and process until the batter is smooth (about 2 minutes).
On a fry pan:
Cook each crepe one by one.
Preheat a fry pan with frying oil on medium-high heat.
Pour in the batter, just enough for one thin crepe, using a ladle (the amount you ladle out is determined by the size of your fry pan, 1 – 2 ladles).
Lift and slightly tilt the pan from side to side to distribute the batter. Add more batter if needed (to places that are missing).
Cook for about 2 minutes and then carefully flip with a large turner and continue with following step 4.
On the crepe maker:
Always follow the instructions enclosed with each crepe maker.
General steps for preparation on a crepe maker:
Cook each crepe one by one.
Preheat the crepe maker to medium heat.
Add and then spread frying oil on the top of crepe maker using a silicone brush or paper towel (use enough to make sure that you are not going to burn yourself).
Pour in the batter, just enough for one thin crepe, using a ladle (the amount you ladle out is determined by the size of your crepe maker, about 2 ladles should be the right amount for most).
Evenly distribute the batter with an icing spatula. Then clean the icing spatula with a paper towel.
After about one minute, carefully release the edges of the galette using a spatula and then turn the crepe using a large icing spatula.
Then cook for about 1 minutes on each side.
Note:
You can fill the crepes one by one right after cooking (while still on a fry pan or crepe maker) or you can first make the crepes all at the same time (create a pile, which will keep itself-warm, and then be filled all together).
Fill with your favorite fillings.
Roll or fold (into half or quarters).
Optionally, top with a favorite topping (I prefer to lightly dust them with confectioners’ sugar using a sieve).
If there are leftover non-filled crepes, place them into the sealed freezer bag, and keep them in the refrigerator for up to 1 week. Before serving (and filling), place them on a plate, and microwave them individually for 10 seconds.
If you want to add your review, you must log in.
Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.
Share
Click on the icons below to share "Title of the item to share"