Today we are making the most delicious crepes recipe. Just like you can eat on every street corner in Paris
These are ultra-thin and sprinkled with powdered sugar and covered with fresh fruit. Want to learn how to make this simple crepe recipe at home? Let’s get started!
The main difference between crepe and pancakes is that pancakes have a leavener whereas a crepe doesn’t.
To get ultra-thin pancakes you need a very thing batter as well. Compared to a pancake the batter is way thinner than regular pancakes.
As you do not use a leavening agent in the crepe batter it doesn’t need any time to rest or activate the leavening agent.
To get a smooth and creamy batter, use a blender. It will also prevent lumps in your batter. You can whisk the batter by hand.
This will result in longer preparation time for the batter to combine it lump-free.
To make this recipe you will have most likely all ingredients in your kitchen cabinets. Be sure to have the following ingredients ready:
- Granulated sugar
How to make simple crepe recipe
To show you how easy it is to make take a look at these easy steps. If you have a blender put the flour, eggs, milk, melted butter, salt, and sugar in.
Start the blender and run on low speed before you increase to high. Run the blender for half a minute until you have a smooth creamy batter.
Preheat a cast-iron skillet or nonstick pan over medium heat. Add a knob of butter and brush the pan with a brush.
Take a small ladle and pour batter into the pan while swirling to spread the batter in a thin crepe. It takes about half a minute to 1 minute to cook one side of the crepe.
When the crepe is dry and lightly golden you can flip it with a spatula. Cook the other side for about 20-30 seconds.
Take the pancake out of the pan an put on a plate. Repeat for remaining batter.
Decorate with powered sugar, fruit and serve immediately.
Preferably you eat crepes warm and straight out of the pan. But you can store these crepes in a couple of ways.
- Refrigerate – store your crepes in the fridge. Cover with cling foil when the crepes have cooled. Store up to 2 to 3 days
- Freeze – cool your crepes, put in a ziplock bag and store in the freezer for up to 3 months.
Serve crepes with
You can eat crepes with a lot of different toppings take a look at a number of favorites that are served regularly with crepes:
- Homemade Nutella
- Powdered sugar
- Melted chocolate
- Caramel sauce
- Whipped cream
Other pancake recipes
If you like this recipe you will definitely love these pancakes recipes:
I hope you love this recipe as much as I do. Have fun with these simple crepes!
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Looking for the most delicous simple crepe recipe? Than this recipe is for you. On the table in no time that you can serve for breakfast or dessert
- 1 cup flour
- 1 1/4 cups milk
- 2 large eggs
- 1 tablespoon melted unsalted butter
- 1 tablespoon granulated sugar
- Pinch of salt
- Add the flour, eggs, milk, melted butter, salt, and sugar to a blender. Start the blender on low speed and then increase
- Run the blender for half a minute until you have a smooth creamy batter
- Preheat a cast-iron skillet or nonstick pan over medium heat. Add a knob of butter and brush the pan
- Take a small ladle and pour batter into the pan while swirling to spread the batter in a thin crepe
- It takes about half a minute to 1 minute to cook the crepe dry and lightly golden
- Flip the crepe with a spatula and cook the other side for about 20-30 seconds. Take out of the pan an put on a plate
- Repeat for remaining batter
If you do not have a blender mix all the ingredients by hand using a whisk
Calories: 224; Fat: 7.2g; Carbs: 31g; Protein: 9g;