The ABSOLUTE BEST Crepes Recipe You Need to Try

Описание: Soft, thin and buttery – these homemade crepes are so easy, anyone can make them! In this video I’ll show you step-by-step how to make crepes from scratch with simple ingredients you already have at home. Perfect for breakfast, brunch or dessert, these French-style crepes can be filled with Nutella, fresh fruit, whipped cream, jam or anything you love.

Whether you’re a beginner or just looking for a fail-proof, no-lump crepe batter, the best crepes recipe comes out light, tender and delicious every single time. I’ll share all my tips for cooking crepes without tearing, flipping like a pro, and keeping them warm for a crowd.

Yield: about 40 homemade crêpes

Easy Crepes Recipe U.S.

Bread flour 8 oz 250 g Bread flour
Cake flour 8 oz 250 g Cake flour
Sugar 2 oz 60 g Sugar
Salt 0.5 oz 15 g Salt
7 large eggs 7 large eggs
Fresh milk 2 lb 1000 g fresh milk
Oil or clarified butter 5 oz 150 g oil or melted butter

1. Sift the flour, sugar, and salt into a bowl. 2. Add the eggs and just enough of the milk
to make a soft paste with the flour. Mix until smooth and lump-free.
3. Gradually mix in the rest of the milk and the oil. The batter should be about the
consistency of heavy cream. If it is too thick, mix in a little water. If it has lumps,
pour it through a strainer.
4. If possible let the batter rest 2 hours before frying.

FRYING

1. Rub a 6- or 7-in. (15–18-cm) crêpe pan or skillet lightly with oil. Heat the pan over
moderately high heat until it is very hot. Brush lightly with melted butter and pour
off any excess . 2. Remove from heat and pour in about 3–4
tablespoons (45–60 mL) of the batter. Very quickly tilt the pan to cover the bottom
with a thin layer. Immediately dump out any excess batter, as the crêpe must be
very thin.3. Return to the heat for about 1–11⁄2 minutes, until the bottom is lightly browned (c). Flip
the crêpe and brown the second side. The second side will brown in only a few
spots and will not be as attractive as the first side. Therefore the first side should
always be the visible side when the crêpe is served.
4. Slide the crêpe onto a plate. Continue making crêpes and stacking them as they
are finished. Grease the pan lightly when necessary.
5. Cover the finished crêpes and refrigerate until needed. Make perfect crepes for any occasion.

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