Crêpes are known as French pancakes, but they’re really so much more than that. They can be eaten with sweet jams, nutella, or syrups or with savory cheese, meats, veggies and even eggs. I recently perfected my own method to make perfect dinner or dessert-ready crêpes, and you can follow along with my instructions below!
- Google search “easy crêpe recipe“
- Realize that all of these American food blogs and recipe sites have their measurments in cups and tablespoons and you live in a country that measures things in liters and grams.
- Google search “recette crêpes facile“
- Open up the first 3 or 4 links to compare methods and ingredients. Eliminate any that include ingredients you don’t have, like Grand Marnier or rum. They’re clearly too complicated for a weeknight.
- Your randomly chosen recipes call for a differing number of eggs: some say 2, others 6…so split the difference and crack 3 into a large bowl. Whisk.
- You’ll need approximately 250g of flour, but of course you have no way to measure that.
- Google “how many tablespoons is 250g of flour?“. Google tells you it’s approximately 17 tablespoons, which seems like a lot…
- Start spooning flour into your bowl. Stop around 8 or 9. Stir.
- Add 50cl of milk. Luckily, you have a cup marked with cl that you got at the Christmas Market originally filled with steaming, delicious mulled wine.
- Your batter is probably looking pretty watery, so add in the last 8 or 9 spoonfuls of flour.
- If you’re making sweet crêpes, feel free to add a dash of vanilla extract or even some cinnamon for extra flair.
- Heat some oil or butter on a crêpe pan. If you don’t have a crêpe pan, any round frying pan with a relatively flat bottom will do.
- Ladle some batter into the warm pan. Swirl it around immediately, to form a thin layer of batter that covers the bottom of the pan.
- Don’t worry if your crêpe has weird little tentacles sticking out where the batter couldn’t quite reach…You’re just going to eat them in 15 minutes anyway.
- After a few minutes, the edges will start to peel away from the pan. Using a spatula, but mostly your fingers, flip the crêpe over and cook a few more minutes.
- Watch bubbles form underneath the crêpe and marvel at the magic of cooking.
- Remove the fully cooked crêpe to a plate, and repeat until all the batter has been used. Place a tea towel over the plate of crêpes to keep them warm.
- Bring your finished crêpes and whatever toppings you choose to the table.
- Smother your crêpe with nutella or jam or cheese or whatever you want.
- Fold or roll. EAT UP!
Bon Appetit! ❂
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