Basic crepe recipe

Unraveling the mysteries of home cooking by way of science.

A basic crepe batter that’ll permit you to whip up French crepes for breakfast, lunch, or dinner.

[Pictures: J. Kenji Lpez-Alt]

This correct right here is your standard, go-to crepe batter, for sweet or savory applications. It can be whipped up in mere seconds in a blender , or whisked together by hand, and—contrary to popular belief—does not require resting just before cooking. Fill it with the ingredients of your option: butter and jam, ham and egg, spinach and cheese, and much more.

These crepes can be cooked ahead of time and stored, unfilled and wrapped in plastic, in the refrigerator for up to three days. Reheat in a nonstick pan to serve.

Why It Performs

  • Utilizing a blender permits you to bring collectively a crepe batter in just 15 seconds.
  • These crepes are easily adaptable to savory or sweet fillings.
  • Yield: Can make eight to ten 10-inch crepes
  • Energetic time: 15 minutes
  • Total time: 15 minutes
  • Rated: five

Ingredients

  • 2 large eggs
  • one one/four cups whole milk (ten flu >

Instructions

For the Batter: Mix eggs, milk, flour, melted butter or oil, salt, and sugar (if utilizing) in a blender. Start blender on lower velocity and enhance to higher. Blend until finally smooth, about 10 seconds. Include herbs (if employing) and pulse to combine. (Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.)

To Cook: Heat a ten-inch nonstick or well-seasoned cast iron or carbon steel skillet in excess of medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess.

Hold the pan’s take care of in a single hand and pour in three to four tablespoons (45 to 60ml) batter, swirling and tilting pan instantly to spread batter in a thin, even layer in excess of bottom of pan.

Let cook until finally leading seems dry, about 20 seconds. Employing a thin metal or nylon spatula, lift 1 edge of crepe. Grab that edge with the fingers of each hands and flip crepe. Cook on 2nd side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crepes as preferred (such as with butter, sugar, and lemon juice with butter and jam with ham, cheese, and eggs or with spinach and feta) and serve. Crepes can also be created ahead and stored, unfilled and wrapped in plastic, in the fridge for up to three days. Reheat in a nonstick pan to serve.

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