THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
Steps:
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
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Marcos Balan
[email protected]They were all delicious!
Theophilus Goodness
[email protected]I filled them with a variety of fillings, including cheese, ham, and Nutella.
Bjorn Ramos
[email protected]They were thin and delicate, with a slightly crispy exterior.
Ms Goswami Goswami
[email protected]The batter was easy to make and the crepes cooked up perfectly.
black night
[email protected]These crepes were amazing! I made them for a special occasion and they were a huge hit.
Ngonadi Chinaemerem Emmanuel
[email protected]I was so excited to try this crepe recipe, but I was disappointed with the results. The batter was too thick and the crepes were too thick and doughy. I followed the recipe exactly, so I'm not sure what went wrong.
itxking 22
[email protected]These crepes were a bit more difficult to make than I expected, but they were definitely worth the effort. The batter was a bit runny, so I had to add a little more flour. But once I got the consistency right, the crepes cooked up beautifully. I fill
dorn corn (Squeeker1OOOO)
[email protected]I've been making crepes for years, but this is the first time I've tried this recipe. I was pleasantly surprised at how easy it was to make and how delicious the crepes were. The batter was the perfect consistency and the crepes cooked up evenly. I f
Sanabutt Butt
[email protected]These crepes were amazing! I made them for a special occasion and they were a huge hit. The batter was easy to make and the crepes cooked up perfectly. They were thin and delicate, with a slightly crispy exterior. I filled them with a variety of fill
Maisie Graham
[email protected]I was so excited to try this crepe recipe, but I was disappointed with the results. The batter was too thick and the crepes were too thick and doughy. I followed the recipe exactly, so I'm not sure what went wrong.
Anthony Turner
[email protected]These crepes were a bit more difficult to make than I expected, but they were definitely worth the effort. The batter was a bit runny, so I had to add a little more flour. But once I got the consistency right, the crepes cooked up beautifully. I fill
Md Mosharof Hossen
[email protected]I've been making crepes for years, but this is the first time I've tried this recipe. I was pleasantly surprised at how easy it was to make and how delicious the crepes were. The batter was the perfect consistency and the crepes cooked up evenly. I f
Chidera Chiyeze
[email protected]These crepes were amazing! I made them for a special occasion and they were a huge hit. The batter was easy to make and the crepes cooked up perfectly. They were thin and delicate, with a slightly crispy exterior. I filled them with a variety of fill
John Kanku
[email protected]I was so excited to try this crepe recipe, but I was disappointed with the results. The batter was too thick and the crepes were too thick and doughy. I followed the recipe exactly, so I'm not sure what went wrong.
Zeshan Qadri
[email protected]These crepes were a bit more difficult to make than I expected, but they were definitely worth the effort. The batter was a bit runny, so I had to add a little more flour. But once I got the consistency right, the crepes cooked up beautifully. I fill
Kenny mugoni
[email protected]I've tried many crepe recipes over the years, but this one is by far the best. The crepes are thin, delicate, and have a lovely golden brown color. I especially love the fact that this recipe doesn't require any special equipment, so I can make them
SmR Digital Ltd
[email protected]These crepes were absolutely delicious! I made them for breakfast this morning and they were a huge hit. The batter was easy to make and the crepes cooked up perfectly. They were thin and delicate, with a slightly crispy exterior. I filled them with