If you enjoy crepes and French bread, you’re probably on your way to making crepes on your own. Spring roll is referred to as a crepe. You can make crepes almost any way you like; you can even repurpose classic wedding recipes by combining them with a few tweaks in the ingredients and you’ve got yourself a lovely crepe.
These crepes can be used to enhance the flavor of your food. These crepes could be made with a variety of veggies, including the ever-popular tomato and the most earthy of potatoes. For extra flavor, you can use a great oil and vinegar foundation. Who doesn’t like a crepe, after all?
Making Crepes: Tools You Need
It isn’t necessary to have a dedicated crepe maker to produce excellent crepes, although it certainly helps. There are two methods that will assist you in making flawless crepes. An electric crepe maker or a nonstick crepe pan are the two options. It is critical to distribute the batter thinly across the flat griddle. These smooth surfaces are ideal for thin crepes that do not adhere to the pan.
The electric crepe maker includes a spreader to help you spread the batter evenly across the surface like an expert. To spread the batter in the crepe pan, you must tilt and turn it. Looking for best crepe makers recommendation? We have a list you can check.
Tips for Making Crepes
Allow enough time for the batter to rest. Believe me, I understand that an hour is a long time to wait for wonderful crepes, but it’s well worth it. This gives the wet components enough time to absorb into the flour.
If you can wait that long, you can make the batter at night and keep it in the fridge till morning. After soaking the flour, it may become less spreadable, necessitating the addition of a couple additional tablespoons of milk.
When the crepes are ready to be turned over, carefully loosen the edges with a rubber spatula. As you remove the crepe away from the pan, this will keep it from sticking. The spatula can be used to turn the crepe, but honestly, fingers do a better job. Simply raise one of the edges, peel up the crepe, and carefully flip it over.
Remember how I said my favorite dessert was dulce de leche? Here’s an extra caramel sauce recipe that you may use to top your crepes. It’s almost as good as the authentic French one I had.
Making Crepes : The Ingredients
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 2 tbsp butter melted
- 1 cup all-purpose flour
- Butter and powdered sugar for serving optional
Making Crepes: Instructions
- Combine the eggs, milk, water, salt, and butter in a mixing dish.
- Using a whisk or a mixer, combine all ingredients until smooth. Slowly stir in the flour until smooth and well mixed.
- Allow 3-5 minutes for the batter to rest.
- Over medium high heat, heat a griddle or frying pan. It should be lightly oiled. Pour a scoop of batter onto the griddle and immediately tilt the pan in a circular motion to coat the pan in a uniform coating.
- Cook for about 2 minutes on each side. The top will start to dry out and produce bubbles. With a spatula, flip the crepe over. Add another 1-2 minutes to the cooking time. Serve with butter and powdered sugar on the side.
Easy Caramel Sauce Recipe
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 2 tbsp light corn syrup
Add the butter to a saucepan and melt over medium heat. Add the brown sugar, corn syrup and condensed milk. Bring to a boil and cook the mixture for 3-5 minutes. Once it starts to thicken, drop a bit of the sauce into a glass of cool water, it shouldn’t be super runny, but not like hard candy. If it’s reached the desired texture, take it off the heat and continue to stir for another
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