Basic Crepes

The Foodies' KitchenJuly 19, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Crepes are kids’ all time favorite. They are more of a snack than a breakfast item, and you will usually find them filled with Nutella or fruits. In this post you will find the recipe for basic crepes, you can add other flavorings to this basic batter, such as lemon extract or almond extract, or even a little citrus zest.

The trick is to use your blender, this will provide a smooth batter, make sure you let it rest before cooking your crepes so you don’t get a tough consistency. A very important item is your pan, you can use a crepe pan like the one we used, but you can also use a regular pan. The important this is that you use a large enough pan to get a flat surface, and that it is non stick. Make sure you butter it.

We suggest you use individual sized measuring cups to portion your batter, if you have one that measures ⅓ cup, that is the ideal amount to be able to spread the batter evenly on the hot pan surface.

For our crepes, we just used strawberry jam and sliced strawberries. We sprinkled some confectioners’ sugar on top and served them with hot coffee for an afternoon treat.

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.

Helga & Kitty

Basic Crepes

Recipe from Martha Stewart
Yields: 12 10-inch crepes

Ingredients:
1 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted

Directions:

In a blender, combine the all-purpose flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch non-stick skillet over medium. Lightly coat with butter. Add ⅓ cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

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