Crepes are a staple recipe! these are perfectly thin and soft, deliciously buttery and delicate and cooked to golden brown speckled perfection. dirt them with powdered sugar, serve with maple syrup or fill with sparkling fruit and cream. The alternatives are infinite!
what is a Crepe?A crepe is a completely skinny pastry usually served for breakfast (much like pancakes) or dessert. They trace their roots to the Greeks and then after that to the French.
in case you go to France, make certain to visit the numerous crêperies that are determined in Brittany (some thing i'm able to’t wait to do!). Crepes typically are available a candy and savory version. (I’ve blanketed a recipe for savory beneath).
INGREDIENTS
- 1 1/2 cups (350ml) milk (preferably 2%)
- 1 cup (142g) all-purpose flour (scoop and level to measure)
- 2 tsp granulated sugar
- 1/4 tsp salt
- 3 Tbsp (42g) unsalted butter, melted
- 1/2 tsp vanilla extract
- 3 large eggs
- Butter for pan
- Powdered sugar, for dusting
- Desired fillings (optional)
INTRUCTIONS
- upload milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then mixture on low velocity till properly combined, approximately 10 seconds.
- Scrape facets and backside of blender if there's any flour sticking and blend some seconds longer.
- cowl and relax 1 hour (or in a single day if desired).
- warmness a 10-inch non-stick skillet over medium warmness.
- gently stir batter with a spoon just to combination separated layers.
- lightly butter skillet then raise pan and pour a scant 1/4 cup batter into pan, straight away tilt and swirl pan in round movement to frivolously coat entire backside portion of pan with batter.
- cook till golden brown brown on backside then use an offset spatula to lift an fringe of the crepe, clutch the threshold of the crepe with your fingertips and flip crepe to opposite aspect. cook dinner till golden brown spots seem on backside.
- transfer to a twine rack. Repeat until all the batter has been used up (if needed reduce burner temperature barely).
- dirt crepes with powdered sugar and roll or fold into fourths, or fill with preferred fillings then fold.
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