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.
Chef Tom Founder
*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.
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.
Then, increase the speed to high and process until the batter is smooth (about 2 minutes).
On a fry pan:
Cook each crepe one by one.
Preheat a fry pan with frying oil on medium-high heat.
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).
Lift and slightly tilt the pan from side to side to distribute the batter. Add more batter if needed (to places that are missing).
Cook for about 2 minutes and then carefully flip with a large turner and continue with following step 4.
On the crepe maker:
Always follow the instructions enclosed with each crepe maker.
General steps for preparation on a crepe maker:
Cook each crepe one by one.
Preheat the crepe maker to medium heat.
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).
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).
Evenly distribute the batter with an icing spatula. Then clean the icing spatula with a paper towel.
After about one minute, carefully release the edges of the galette using a spatula and then turn the crepe using a large icing spatula.
Then cook for about 1 minutes on each side.
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).
Fill with your favorite fillings.
Roll or fold (into half or quarters).
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.
olivia.wyles Resident Chef Chef Tom FounderIf you want to add your review, you must log in.
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