Perfect French Crepes
After trying many other recipes I came back to my original that always gives me perfect result. These can be served with a chicken or seafood filling. Check out my Recipe #171235. Also for a special dessert with sliced fruits, whipped cream or a custard. My crepes pan is a 24cm. 91/2 inch steel pan. I find using a blender produces a smoother batter and a lighter crepe.
Step-by-step instructions
- 1
Have your ingredients at room temperature before starting. Mix together the flour and salt in a large bowl.
- 2
In a blender combine eggs, milk, 2 Tablespoon melted butter and flour mixture. Blend until smooth scraping the side of the blender a few times. Pour into that bowl you used for the flour and set aside.
- 3
Leave the mixture to rest for 30 minutes before cooking.
- 4
Heat your pan to Medium High. Add oil and wipe it off with paper towel; set it on a plate and use this to wipe your pan after making each crepes.
- 5
Pour some batter into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute tilting the pan in all directions to cover bottom of pan. I used 3 Tablespoons of batter for my 9 inches pan. This works well with a 1/4 measuring cup.
- 6
When the edges start to curl, use a spatula to flip crêpes and cook another minutes. Slide crepe on a rack; cool. Stack on a plate separating them with a piece of wax paper. You can refrigerate them for 3 days before serving. (Can be frozen at this stage, wrapped tightly for up to 3 months).
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