How to make French Crepes

Instructions

1. Make the batter

   • Take the bowl and put flour, eggs, salt and milk.
   • The order is not really important.
   • Mix them together using a hand mixer until the batter is completely homogeneous.
   • It is going to take approximately 10 minutes.
   • Add the butter inside the batter and mix it very well.

   • You need
   • 250 g all-purpose flour
   • 3 eggs
   • 1 egg yolk
   • 2 tsp salt
   • 500 ml milk
   • 80 g butter

   New to this? How to Separate Egg Yolks from Egg Whites

   Start a 10 min timer

   Room-temperature ingredients.

2. Let it rest

   • The batter should be left alone (poor batter) for a minimum of 1 hour.
   • Make sure to cover the bowl with some plastic wrap.
   • If the room temperature is cold, put the batter in the oven, but don’t turn it on. That’s not how you cook it.

   If it’s going to sit longer than 2 hours, put it in the fridge.

   Start a 1 hr timer

3. Heat the pan

   • Usually to cook the crepes, you use a crepe pan.
   • If you don’t have one, a normal pan would do the job.
   • It is very important for the pan to be nonstick, otherwise you are going to end up with crap, not crepes.
   • Put the pan on medium heat and cover it with a little bit of butter.

   • You need
   • butter

4. Pour and tilt

   • When the pan starts smoking, use a cup to throw some batter into the pan.
   • Usually half a cup of batter is enough, but it all depends on the size of your pan.
   • If your pan is small you can also use less, depending on how thick your crepes will be.
   • After you pour in the batter, make sure to tilt the pan sideways, in a circular shape, so that you can expand the area of the crepe.

   

5. Flip it

   • After you notice that there is no more liquid batter on the crepe, use a spatula or the pan to flip it.
   • (Flipping the crepe with the pan requires some master skills.)

   Start a 1 min timer

6. Second side

   • Leave it for a couple of minutes and take the crepe off the pan.
   • You can store them in the fridge for up to two days, but make sure to cover them with plastic wrap.

   Repeat with the rest of the batter, with a little more butter in the pan when it needs it.

7. Fill them

   • The filling can be whatever you want.
   • It can be sweet, it can be salty.
   • For this recipe I have used some cottage cheese with cucumber and carrots.
   • If you have farmers cheese, that would be a better option.
   • Also feta cheese tastes wonderful.
   • Some people also like to add some ham to the crepe.
   • Another way of filling them is to use Nutella as a base and you can top it with fruits, biscuits, bananas etc.
   • You can also eat them as they are, because they are very tasty.