The Best Crepes You’ll Ever EatThese Might Be Better Than Paris!

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Paris might be famed for its crepes, but you don’t have to travel to the other side of the world for The Best Crepes You’ll Ever Eat. Why? Because you can make them yourself right now in your own kitchen! With…

Paris might be famed for its crepes, but you don’t have to travel to the other side of the world for The Best Crepes You’ll Ever Eat. Why? Because you can make them yourself right now in your own kitchen!The Best Crepes You’ll Ever Eat | Stay At Home Mum

With nothing more than some simple ingredients, a blender and a decent pan, you can pump out some stunning Parisian-inspired crepes in no time. Don’t get us wrong, it can take a little bit of practice to get this recipe right, but it’s so worth it!

Breakfasts Breakfasts, Recipes,
serves
16
time needed
prep cook
ingredients
6
difficulty
Medium
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Ingredients

  • 4 Eggs large
  • 2 1/4 cups Milk
  • 2 cups Plain Flour
  • 1 tbsp Sugar
  • 1/4 cup Butter melted
  • 1/2 tsp Salt


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Method

  1. Combine all the ingredients in a blender and blend until smooth, or about 2 minutes. Scrape down the sides and blend again, ensuring that the batter is free from lumps. Place in a suitable jug (or leave in your blender jug) and pop in the fridge for 1-2 hours.
  2. Once batter is cooled, place a large non-stick pan over medium-high heat and warm. Melt a small amount of butter (additional to the amount listed) in the pan, moving it around to properly coat the surface.
  3. Holding the batter jug in one hand and the skillet in the other, slowly and steadily pour crepe batter into the middle of the pan. As you do this tilt the pan around to spread the batter evenly across the bottom in a thin layer. You’ll find this will take some time to get right, and your first few crepes may not turn out.
  4. After about 15 seconds (more or less depending on your stove) the crepe batter should start to look more matte instead of shiny, and when you tilt an edge up the bottom should be browned. At this point you should flip it over, cook it for another 15 seconds or so, and then remove from the pan to serve.
  5. Continue this process until all the batter is gone, adding more butter as needed.

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