My family loves crepes, sweet or savory, even though we are more sweet tooth peeps. I try not to make them often simply because I cannot resist eating a few before they even end up on the table. I’m not joking.
We eat it with Nutella, jam, or maple syrup. Sometimes, I would mix crushed walnuts and sugar, or honey and use that as a spread. It makes a wonderful snack, breakfast, or even dessert.
It takes me about 20 to 25 minutes from the beginning to the end, but it is totally so worth my time. I do make a lot of them. They are so versatile. You can make them with any filling and add any desirable topping. Roll them or fold… it is all about what you prefer.
To be honest, I have never measured ingredients for crepes. The first time when I made them, I was 12 years old. One beautiful morning my distant aunt or as I liked to call her grandmother because she was an elderly woman, came over for a
As we walked and talked, I mentioned how I am craving crepes. She stood and said, “let’s go make it!” She is the same women who taught me how to make my first real bread that actually came out pretty decent.
I really wish that I had more wise people like she was, around me. Anyhow, if you were making crepes that long I assume that you wouldn’t use measurements either.
Make about 8-10 Crepes
- 1 3/4 cup 218 g All-purpose flour
- 1/2 tsp. 2.5 g Salt
- 12 FL OZ 270 ml Milk
- 1 large egg mixed
- Oil for greasing pan/or unsalted melted butter
- Combine everything. First, add salt to the flour, mix. Add one mixed egg, and whisk while pouring milk gradually, as needed. The batter needs to be smooth, thinner without the lumps. You may use an electric mixer. Also, the batter is much thinner than a mixture for pancakes.
- Turn the burner on medium high heat, and grease non-stick pan with oil, or unsalted melted butter. The non-stick pan needs to be hot.
- Pour the batter with a ladle, for medium size pan about 1/2 cup or a little less.
- On each side you will need about 1 minute or until the bottom of the crepe is golden brown and the top is no longer wet.
- Continue until all the batter is used. Serve it hot with your favorite spread.
Leftover batter place in the container with the lid and in the fridge. It can be in the fridge for up to two days. Since it will be thicker when you get it out, add splash more water or milk, stir and make crepes again.