123Sebastien
New Member
Ah ! French crêpes. It brings back warm memories of family gatherings and laughter around the table. I hope this recipe brings as much joy to you as it has to me, and that you enjoy these crêpes just as much as we always did!
Ingredients (for about 15-20 crêpes)
Prepare the Batter:
In a large mixing bowl, combine the flour, sugar (if using), and salt. Make a well in the center, then crack the eggs into it. Start whisking the eggs gently, gradually incorporating the flour. Slowly add the milk and water, continuing to whisk to avoid lumps. Add the melted butter and vanilla extract (if making sweet crêpes). Keep whisking until the batter is smooth and fluid.
Rest the Batter:
Let the batter rest for at least 30 minutes. This helps the flour absorb the liquid, resulting in more tender and delicate crêpes. If you’re short on time, 10 minutes will work, but longer is better!
Prepare to Cook:
Heat a non-stick frying pan or crêpe pan over medium heat. Lightly grease it with butter (you can use a piece of paper towel to spread a thin layer). The pan should be hot but not smoking.
Cook the Crêpes:
Pour a small ladleful of batter into the pan (about 1/4 cup), then immediately tilt and swirl the pan to evenly coat the surface with a thin layer of batter. Cook for about 1-2 minutes until the edges start to lift and the underside is golden brown. Flip the crêpe using a spatula and cook the other side for about 30 seconds to 1 minute.
Repeat:
Continue cooking the crêpes, adding a little butter to the pan between each one if needed, until you’ve used all the batter. Stack the cooked crêpes on a plate, covering them with a clean kitchen towel to keep them warm.
Ingredients (for about 15-20 crêpes)
- 2 cups (250g) all-purpose flour
- 4 large eggs
- 2 cups (500 ml) whole milk
- 1/2 cup (125 ml) water
- 2 tablespoons melted butter
- 1 tablespoon sugar
- A pinch of salt
- 1 teaspoon vanilla extract, ideally from Reunion Island
Prepare the Batter:
In a large mixing bowl, combine the flour, sugar (if using), and salt. Make a well in the center, then crack the eggs into it. Start whisking the eggs gently, gradually incorporating the flour. Slowly add the milk and water, continuing to whisk to avoid lumps. Add the melted butter and vanilla extract (if making sweet crêpes). Keep whisking until the batter is smooth and fluid.
Rest the Batter:
Let the batter rest for at least 30 minutes. This helps the flour absorb the liquid, resulting in more tender and delicate crêpes. If you’re short on time, 10 minutes will work, but longer is better!
Prepare to Cook:
Heat a non-stick frying pan or crêpe pan over medium heat. Lightly grease it with butter (you can use a piece of paper towel to spread a thin layer). The pan should be hot but not smoking.
Cook the Crêpes:
Pour a small ladleful of batter into the pan (about 1/4 cup), then immediately tilt and swirl the pan to evenly coat the surface with a thin layer of batter. Cook for about 1-2 minutes until the edges start to lift and the underside is golden brown. Flip the crêpe using a spatula and cook the other side for about 30 seconds to 1 minute.
Repeat:
Continue cooking the crêpes, adding a little butter to the pan between each one if needed, until you’ve used all the batter. Stack the cooked crêpes on a plate, covering them with a clean kitchen towel to keep them warm.
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