French Crepes

Image source: rosannapansino.com

I love crepes.

Sadly, I have to admit that I’ve only had them maybe once or twice at a restaurant. But last week, I decided to make my own at home.

I made them twice, once with my friends, and once on my own. The first time, the crepes didn’t come out too well. They weren’t bad, just very eggy. On the contrary, when I made the crepes the second time, they were thin, buttery, delicious, and finally all in one piece:)

On that note, make sure to cook your crepes all the way through! If you do not cook them for a long enough time, they will taste very eggy. Although some people are not bothered by eggy flavors, undercooking the crepe takes away from the thin, delicate, pancake layers. In my experience, I found that the crepe only comes out well if you cook it completely on one side, then flip it. Flipping the crepe when it was not done meant that the crepe fell apart, or just didn’t cook through, even if you kept flipping it on both sides. Here are some ways to tell if your crepe is undercooked (some may not apply to you, due to differences in stoves and pans):

  • The crepe looks eggy
  • The top of the crepe is wet
  • When you tilt the pan around, batter on the top starts to move
  • The crepe breaks when you try to flip it
  • There are no bubbles on the crepe
  • No steam is coming out of the crepe
  • You do not hear sizzling
  • The crepe tastes eggy

Anyways, keep that in mind, and let’s get cooking! This recipe makes fifteen crepes (my pan is 8 1/2 inches in diameter).


Ingredients:

  • 1 1/2 cups milk
  • 3 tbsp butter
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 3 tbsp white granulated sugar
  • 1/4 tsp salt
  • Optional: fresh fruit, Nutella, whipped cream, etc.

Directions:

In a large bowl, sift the flour, sugar, and salt.

In a separate bowl, use a hand mixer to combine the butter, milk, eggs, and vanilla extract. You can also do this in a blender.

Add in the dry ingredients, and mix just until combined. The batter may have some lumps.

Grease a non-stick pan, and heat the stove to medium-low heat. You can adjust this to your preference; usually I switch from medium heat to a lower heat after the first few crepes.

Add in about 1/4 cup of batter. Immediately tilt the pan around to spread the batter thinly. Allow the crepe to cook completely (see note at the beginning of this post), then carefully flip it with a spatula. Allow both sides to cook completely, then serve.

I like to add fresh fruit and Nutella to my crepes:)

(Recipe from Nerdy Nummies (Rosanna Pansino). Find her YouTube tutorial of her Scandal Crepe Cake here.)

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