The Best Crepe

Crepes are simpler than you might suspect! This Best Crepe Recipe is stunningly better than Paris crepes! When you can't go to Paris, convey Paris to you.

The Best Crepe Recipe is simpler to make than you might suspect! Slender, fragile, rich and heavenly, you can make them at home with basic fixings, and no uncommon cooking gear.

As a rule, individuals eat crepes in two different ways, flavorful or sweet. The exquisite kind is loaded up with an assortment of things including bacon and mushrooms. The sweet can be loaded up with new natural product, Nutella and finished with powdered sugar or whipped cream.

This crepes formula is basic and the strategy for emptying the hitter into the skillet takes some training, however truly, after a couple of attempts, you'll get it down and it merits the time you put into making crepes.

Also try our recipe The Best Creme Brulee

Crepes are easier to make than you think! This is the Best Crepe Recipe, even better than Paris crepes! Learn how to make them with my super simple techniques!

Ingredients

4 large eggs
2 1/4 cups milk
2 cups all purpose flour
1 tablespoon sugar
1/4 cup melted butter or canola oil
good pinch of salt

Instructions

Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
I like to pile my crepes into a pie plate covered with some foil throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.

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