Traditional French Crepes
Homemade crepes passed down through generations
Equipment
- 3 Crepe pans
Ingredients
- 2 cups Flour
- 1.5 tsp Salt
- 3 tbsp Sugar
- 1 tbsp Baking powder
- 4 eggs 2 whole and 2 seperated
- 2 tbsp Melted Butter
- 2 cups Milk
- 1/2 tsp Vanilla This can be increased based on preference
- 2 tbsp Vegetable Oil
Instructions
- In a large bowl put flour, salt, sugar and baking powder and mix together. Sifting is optional.
- In a seperate bowl put two whole eggs, two egg yolks, vanilla, and one cup of milk and mix well.
- Add the liquid to the dry mix and stir till is forms a thick dough.
- Place the thick dough into a food processor or a blender.
- Set on high as you add the rest of the milk, butter and oil until it has your desired consistency. I prefer thicker crepes, so my batter is slightly thick.
- Place crepe batter into an easy pour container. Idealy refridgeate for at least an hour but not required.
- Heat the crepe pans, regular omelet pans can work but not ideal, with a small amount of vegetable oil. When heated pour out the vegetable oil in a bowl. You will repeat this every several crepes. How often will depend how seasoned your pans are.
- Pour the desired amound of crepe batter into the pan. (I prefer my crepes a bit thicker). Immediately lift the pan and swirl the batter around until it covers the base of the crepe pan.
- Watch closely the lower base of the crepe by lifting with a wooden spatula or fork. Once cooked to your preference, flip. Cook for about the same amount of time as the first side.
- Serve immediately
Notes
Crepes are best served with various condiments to keep everyone at the table happy. Traditionally we would have powdered sugar, homemade fruit preserves, whip cream, chocolate syrup, Nutella, and a splash of Grand Marnier for the adults at the table.
Alternative suggestions:
If you like fluffier crepes, you can beat the eggs whites and fold them into the batter.
If you use the crepes for a main course such as a seafood filling, reduce the sugar.