It is much easier that it sounds to make homemade crepes. I bet you already have these ingredients in your kitchen. So get up and make some crepes!! The first thing I will mention is allow time for the batter to rest before cooking! This is very important to relax the gluten formed by mixing so you have soft, thin crepes that aren’t tough. Resting time should be at least 1 full hour.
|Prep time: 10 minutes||Resting time: 1 hour||Cooking time 20 minutes|
What you need:
Makes up to 10
- Flour: 1 cup/ 125g
- Sugar: 2tsp
- Salt: 1/2 tsp
- Eggs- 2 large
- Milk: 1 & 1/4 cups/ 310ml
- Melted Butter: 2 Tbsp and extra for cooking
Mixing the batter:
- Place all your dry ingredients into one bowl and give them a mix with a whisk.
- Place all of your wet ingredients into another bowl and mix those together.
- Make a well in your dry ingredients to pour the wet ingredients in, pour about a third and whisk well.
- Pour in anouther third of wet ingredients into your mix and whisk that in well before adding your last third. (This batter is intentionally thin and runny)
- Adding in thirds ensures you don’t form too many lumps and your batter stays smoother.
- Get yourself a sieve and sieve the mixture once combined into a bowl to removed any lumps that might be there, no matter how smooth you might think the mix is.
- Once sieved allow the batter to rest for at least an hour, up to overnight.
- Now that the batter is rested get melted butter and a brush, brush a thin layer of butter onto a wide non-stick pan over mediumhigh heat.
- Pour 1/4 to 1/3 of a cup of batter onto the pan depending on how big it is. and using a crepe tool spread out the batter. If you don’t have a crepe tool you can hand swivel your pan to spread the batter out it just might not be as even.
- Once ready, serve with whatever you like.