Best Crepes
This super easy recipe helps you make the best crepes that are soft, buttery, and delicious! These versatile thin crepes are perfect as a sweet or savory option for breakfast, brunch, lunch, dinner, or dessert!
Ingredients
Thin crepes
- 300 ml milk
- 1 tbsp sugar
- a couple of pinches of salt
- 80 gr eggs (2 small ones)
- 1 tbsp vegetable oil
- 1/2 tsp soda
- 150 gr flour
- 100 gr boiling water
Instructions
Cooking the Crepe Batter
Combine eggs, salt, sugar, and beat with oil until smooth (you can cook even in a blender or mix with a whisk, or of course, use a mixer).
To this mass, add half the milk and all the flour, and mix until smooth. (The crepe batter will be quite thick.)
Add the remaining milk and soda, and mix until smooth.
Whisking vigorously, add boiling water.
The crepe batter will be slightly thicker than milk.
Tips for Perfect Crepes: Secrets and Fixing Issues
If SUDDENLY, after you have already fully prepared the crepe batter, and baked the first 3 crepes from it – you have a desire to add flour for some reason – then in no case add it directly to the finished crepe batter.
Because of this, the crepe batter will not become thicker, but lumps will appear.
In order to introduce flour into the crepe batter, you need to take a mug, put flour in it (the same 20 grams), pour 4 tablespoons of ready-made crepe batter into the mug on top, and stir.
Add 4 more tablespoons of crepe batter, and stir until smooth.
And then this liquid homogeneous mass from a mug is mixed with a more liquid crepe batter.
My husband prefers to add this 20 gr. of flour to the crepe batter.
And you try first with my version, and if necessary, I told you how to thicken it.
We cook these delicious crepes in a non-stick frying pan, brushing 1 tsp of oil before the FIRST crepe.
Warming up the stove for 7-8 out of 9. (again depends on your skill with cooking hot crepes)
Final Encouragement for Crepe Makers!
P.S. If I can make pancake ingredients fly, you can bake them!!