CREPES
I will share with you all the secrets that will give you melt in your mouth crepes that are light and airy! This is the perfect crepe recipe to add to your cookbook arsenal it works perfectly for a quick dessert or a delicious breakfast.
Equipment
- crepe pan or electric crepe pan
Ingredients
- 7 eggs
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup hot water
- 3 cups whole milk
- ½ cup oil
- ½ teaspoon sea salt
- 1 tsp baking powder mix into flour
- 3 cups all-purpose flour
- butter for frying
Instructions
- Into a large bowl crack 7 eggs and pour in ¼ cup sugar and mix on medium-high speed with an electric mixer for about 3 minutes or until batter looks frothy.
- Add remaining wet ingredients to the batter, 1 teaspoon vanilla extract, 1 cup hot water, 3 cups milk, ½ cup oil, ½ teaspoon salt and mix to combine.
- Measure out 3 cups of flour in a measuring cup and sift into a bowl, then add 1 teaspoon of baking powder. Then on low-speed mix flour and baking powder into the batter until no clumps remain increasing the speed after all flour is incorporated.
- Let the batter rest at room temperature for 30 minutes, you can skip this step, but this is the secret to getting fluffy, airy crepes.
- Don't add extra flour until after the batter has rested, as the flour will absorb the liquid and result in a thicker batter, If your batter does become too thick after resting add 1 tablespoon of milk at a time and mix into batter to thin out.
- Heat a crepe pan, electric crepe maker, or a well-seasoned pan to medium heat and butter up really well for the first crepe. (the first crepe is usually a test and it is discarded or eaten.)
- Place about 2-3 tablespoon of batter into your pan and lift the pan off the heat and tilt your wrist so the batter slides to one side then swirl the pan so the batter will coat the whole pan evenly.
- Cook until you see the edges become golden brown about 2-3 minutes then using a thin spatula flip over and cook for another minute.
- Place your cooked crepes onto a cutting board (not wood) to cool place the crepes, not on top of each other.
- After all your batter is cooked into crepes either prepare for storage or prepare your filling to serve.
Notes
-To avoid clumps in your crepe batter let it rest for 30 minutes at room temperature or up to 2 days in the fridge. Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. Which results in light and airy crepes.
-If you don't have a crepe pan or an electric crepe maker, a well-seasoned pan will work just as well.
-Cook crepes on medium heat if heat is too high the batter will not spread well to the edges.
-If storing crepes place parchment paper between crepes and cover tightly with plastic wrap refrigerate up to 2 days or freeze up to 1 month
rewarm crepes in the oven325F for 5 minutes.
-If you don't have a crepe pan or an electric crepe maker, a well-seasoned pan will work just as well.
-Cook crepes on medium heat if heat is too high the batter will not spread well to the edges.
-If storing crepes place parchment paper between crepes and cover tightly with plastic wrap refrigerate up to 2 days or freeze up to 1 month
rewarm crepes in the oven325F for 5 minutes.