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French toasts, Waffles and Pancakes

Crepes

4 galettes (serves 4)
Vegetarian Diet, France Pan Frying

Thinner than regular pancakes and rolled up or folded after adding the filling. This recipe makes these French-style pancakes easy to prepare, and they taste so good.

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Tom the Chef Tom the Chef Founder
January 20, 2024
  • 25 min.
  • 25 min.
  • 2/5
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Ingredients:

Crepes batter:

Filling (choose one or combination):

Optional Final Touch:

*You will need about 1 TBSP for each crepe. By using a nonstick Teflon pan or nonstick crepe maker, you will be maybe able to decrease the amount of the oil.

Tools:

Directions:

1. Batter:

1.1. Place into a kitchen mixer with whisk attachment:

1 ¾ cups flour
¾ cup of confectioners’ sugar
¼ TSP of salt
2 cups of milk
5 large eggs
1 TSP of vanilla extract

Process on a slow speed until all ingredients are partially combined.

1.2.

Then, increase the speed to high and process until the batter is smooth (about 2 minutes).

2. Cooking:

A.

On a fry pan:

1.

Cook each crepe one by one.

2.

Preheat a fry pan with frying oil on medium-high heat.

3.

Pour in the batter, just enough for one thin crepe, using a ladle (the amount you ladle out is determined by the size of your fry pan, 1 – 2 ladles).

4.

Lift and slightly tilt the pan from side to side to distribute the batter. Add more batter if needed (to places that are missing).

5.

Cook for about 2 minutes and then carefully flip with a large turner and continue with following step 4.

B.

On the crepe maker:

1.

Always follow the instructions enclosed with each crepe maker.

2.

General steps for preparation on a crepe maker:

2.1.

Cook each crepe one by one.

2.2.

Preheat the crepe maker to medium heat.

2.3.

Add and then spread frying oil on the top of crepe maker using a silicone brush or paper towel (use enough to make sure that you are not going to burn yourself).

2.4.

Pour in the batter, just enough for one thin crepe, using a ladle (the amount you ladle out is determined by the size of your crepe maker, about 2 ladles should be the right amount for most).

2.5.

Evenly distribute the batter with an icing spatula. Then clean the icing spatula with a paper towel.

2.6.

After about one minute, carefully release the edges of the galette using a spatula and then turn the crepe using a large icing spatula.

2.7.

Then cook for about 1 minutes on each side.

3. Assemble:

Note:
You can fill the crepes one by one right after cooking (while still on a fry pan or crepe maker) or you can first make the crepes all at the same time (create a pile, which will keep itself-warm, and then be filled all together).

3.1.

Fill with your favorite fillings.

3.2.

Roll or fold (into half or quarters).

3.3.

Optionally, top with a favorite topping (I prefer to lightly dust them with confectioners’ sugar using a sieve).

If there are leftover non-filled crepes, place them into the sealed freezer bag, and keep them in the refrigerator for up to 1 week. Before serving (and filling), place them on a plate, and microwave them individually for 10 seconds.

About the Author:
Tom the ChefFounder
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  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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