Crepes Easy Recipe, Advices, Tips and Tricks

Method9 steps

1. 1

   Step 1: Cut the 50 g batter butter into small cubes and melt it in a saucepan over medium heat. For browned butter, continue with step 2 as it bubbles and crackles; for plain melted butter, take it off the heat as soon as melted and let it cool in step 2.

   Uses 50 g batter butter

2. 2

   Step 2: For the browned-butter option, keep watching after the bubbling subsides until the butter turns amber and smells nutty; remove it from the heat before it darkens or burns, then strain. Let either the strained browned butter or the plain melted butter cool until no longer hot enough to cook the eggs.

   Uses The same butter melted in step 1

3. 3

   Step 3: In a large bowl, combine all 500 g sifted flour, 100 g caster sugar and 10 g salt. Add the 6 eggs and whisk or stir with a fork, then mix in the cooled melted or browned butter.

   Uses 500 g flour · 100 g caster sugar · 10 g salt · 6 eggs · All the cooled melted or strained browned butter from step 2

4. 4

   Step 4: Pour in all 1 litre milk very slowly while stirring constantly to make a smooth batter. If lumps remain, briefly use a hand blender to smooth the already mixed batter.

   Uses All the egg and flour base from step 3 · 1 l milk, added gradually

5. 5

   Step 5: Cover the batter and rest it in the refrigerator for 1 hour. Stir before cooking.

   Rest the batter · 60 minUses All the batter from step 4

6. 6

   Step 6: Heat a 23 cm (9 inch) non-stick frying pan over medium heat. When hot, brush it lightly with the separate pan butter.

   Uses A small knob of pan butter to grease the pan

7. 7

   Step 7: For each crêpe, pour a small ladle of rested batter into the centre and immediately tilt the pan so a thin layer covers its bottom. Use just enough batter to cover the pan evenly.

   Uses A ladled portion of the rested batter from step 5 · The hot, lightly buttered pan from step 6

8. 8

   Step 8: Cook until the edge releases easily and starts to brown, then flip. Cook the second face until lightly browned and the crêpe is cooked through with no wet raw batter, adjusting the heat if it browns too quickly.

   Uses The crêpe spread in step 7

9. 9

   Step 9: Transfer the cooked crêpe to a plate and cover while making the rest. Repeat steps 7–8 until all the batter is cooked, lightly greasing the pan again only as needed. Serve the crêpes warm, plain or with toppings chosen separately.

   Uses The cooked crêpe from step 8 · The remaining batter from step 5 for repeated crêpes · A little pan butter only as needed between crêpes