How to make easy and tasty Classic French Crepes (Homemade Crepes) – soft, buttery, delicious, and very versatile as a sweet or savory option for breakfast, brunch, lunch, dinner, or dessert!
Homemade basic crepes are ridiculously easy to make, and difficult to mess up. The main ingredients for French crepes are flour, eggs and liquid (milk or water).
The other difference in my French crepe batter is that I add just a little oil (or melted butter) to make the crepes even softer.
🍴 EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Whisks or mixer or blender.
10 inch non stick pan – I used this non stick crepe pan for crepes, but you can use any non stick pan at home.
Flat spatula – to easily flip the crepes.
🍴 Ingredients:
Water or milk - 2 cups (~500 ml)
Large eggs - 4
Sugar - 1-2 tsp
Wheat flour - 4 tsp
Corn or potato starch - 4 tsp
Vegetable oil (sunflower or olive) - 3 tsp
Vanilla sugar - A pinch of vanilla sugar, about 1/8 teaspoon
Salt - pinch of salt, roughly 1/8 teaspoon
🍴 Instructions:
00:12 Mixing with a Whisk or mixer.
Mix eggs and sugar with a mixer.
00:21 Pour in liquid (milk or water).
00:26 Add flour and starch and continue to beat. To form a smooth, watery batter.
00:49 At the end of kneading the dough for thin pancakes, add a pinch of salt and vanilla sugar.
00:56 Pour vegetable oil into the finished dough.
01:05 Cover the batter and let it rest for at least 10-15 minutes. The batter can be kept in the fridge overnight as well.
🍴 Cooking the Crepes
01:13 Preheat a 10 inch non-stick pan over medium heat.
Brush a layer of butter on the heated pan. I used a silicone brush. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
01:16 Pour 1/4 cup or 1/2 ladle of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
01:37 Place the pan back on the heat to let the crepe cook. For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate. Repeat until all the batter is used up (remember to mix the batter each time).
Stack the cooked crepes on a plate or wire rack.
🍴 Serving
If the crepes are no longer warm when you’re ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don’t become soggy with steam/moisture.
In the comments, you can ask your questions and comments to my recipe.
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