+

Authentic French Crepes By TheCrepe Escape

Sign up to save this recipe to your profile Sign Up Now ›
Yield: about 20 Crepes Easy
Total:
1 Rating 

Ingredients (6)

  • 2 Large Eggs
  • 1 cup of all-purpose flour
  • 2 tablespoons sugar Pinch sal
  • 1/3 teaspoon pure vanilla extract
  • 1 1/4 cups milk
  • 4 tablespoons unsalted butter
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Authentic French Crepes By TheCrepe Escape

A crepe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a national dish. In Brittany, crepes are traditionally served with cider. Crepes are served with a variety of fillings, from the most simple with only sugar to flambeed crepes Suzette or elaborate savoury fillings.

Instructions

  1. 1In a mixing bowl blend the eggs, flour, sugar, salt, vanilla, and milk.
  2. 2Melt 2 tablespoons of the butter in a small saucepan and add to the batter, whisking briefly until thin and smooth batter. Let the batter rest for about 20 minutes before using.
  3. 3Melt the remaining butter and use to brush the crepes pan as necessary. If a black steel crepe pan is well seasoned, it will need little or no butter before receiving the batter. if it is not well seasoned, brush it thoroughly with butter before its use. Note: Crepes can also be made in a non-stick pan if desired.
  4. 4Using a ladle, pour 1 ounce of batter into a very hot crepe pan, rapidly dipping and moving the pan in a figure 8 motion so that the batter spreads thinly and evenly over the surface.
  5. 5Brown the crepe on one side about 40 seconds, turn with a narrow spatula to brown the other side. repeat with the rest of the batter.
  6. 6Crepes can be stacked and wrapped and refrigerated until needed. (no more than a few hours)
Load Comments

Recommended from Chowhound

How to Eat So Well While Backpacking, It's Like You're Glamping
How To

How to Eat So Well While Backpacking, It's Like You're Glamping

by Amy Sowder | You're more hardcore than those sissy campers who require all the regular luxuries and a vehicle within...

How Losing 100 Pounds Caused Me to Fall in Love with Food
Healthy Eating

How Losing 100 Pounds Caused Me to Fall in Love with Food

by Amy Sowder | When I'm anxious or sad, I stuff my face with carbs and sugar and cheese, ingredients which are wonderful...

What My Chef Friend Taught Me
Cooking Tips

What My Chef Friend Taught Me

by Amy Sowder | During college in Gainesville, Florida, my friend Katie Resmondo and I met while waitressing at a...