KATE'S BASIC CREPES

Kate's Basic Crepes image

This is my foolproof method for crepes. There are step-by-step photos in the French Forum to go with it. Use oil for savory crepes, sweet butter for dessert crepes. Depending on your taste and the weather (humidity affects the batter), use anywhere from 6 - 8 eggs. And check out the Crepes! cookbook for dozens of crepe fillings and recipes posted here on 'Zaar.

Provided by Chef Kate

Categories Dessert

Time 1h

Yield 20 crepes

Number Of Ingredients 6

Previous Next

Ingredients

2 cups flour
6 -8 eggs
1/3 cup oil (you can substitute sweet butter)
4 cups milk
1 pinch salt
oil or butter, for the pan

Steps:

First, combine the flour, eggs, salt and oil in a large bowl so you have plenty of room to whisk and combine these ingredients well. Then add about a quarter of the milk and mix till smooth.
When it is smooth, add the balance of the milk all at once and mix gently until you have achieved a homogenous batter --NO LUMPS (Sans Grumeaux!).
Then let the batter sit at room temperature for at least half an hour -- Now your batter is ready.
Heat your skillet or, if you are lucky enough to have one, your crepe pan, add oil or butter or a combination of both--just enough to give the pan's surface a sheen, and add just enough batter to make a very thin veil across the pan.
Then, using a spatula, carefully turn your crepe once it begins to brown around the edges and cook it on the other side.
When it is lightly browned on both sides, remove it from the pan and lay it on a warm plate.
Repeat the process, stacking your crepes one on top of the other.

*** Explore more Kate's Basic Crepes Recipes »

Comment
Leave a comment

Zico Mohammed

[email protected]

These crepes were delicious! I made them for breakfast this morning and they were a hit with my family. The crepes were light and fluffy, and the filling was creamy and flavorful. I will definitely be making these again.

Kaiser Ali

[email protected]

I've been making these crepes for years and they are always a hit. I love that they are so easy to make and that I can use any type of filling I want. I've made them with everything from fruit to cheese to Nutella, and they are always delicious. I hi

Hattie Hanson

[email protected]

These crepes were amazing! I made them for my boyfriend for Valentine's Day and he loved them. The crepes were so light and fluffy, and the chocolate filling was rich and decadent. I highly recommend this recipe to anyone who is looking for a special

Ken Freedom

[email protected]

I made these crepes for a party last weekend and they were a huge success. Everyone loved them! I used a variety of fillings, including Nutella, fruit, and cheese, and they were all delicious. I will definitely be making these again for my next party

Mariah Trayham

[email protected]

These crepes were a bit tricky to make at first, but once I got the hang of it, they were easy and fun to make. I love the versatility of this recipe, and I've already made several different variations of it. I highly recommend this recipe to anyone

Aamir Sunil

[email protected]

I've tried many crepe recipes before, but this one is by far the best. The crepes are so thin and delicate, and they cook evenly every time. I love that I can use any type of filling I want, so I can customize them to my liking.

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #desserts #main-dish #eggs-dairy #french #european #eggs #dietary #low-sodium #low-in-something