Crepes are something I always loved eating. My grandmother user to make them and I’d eat them plain or with jam.
As I grew older I started fearing making them, since I never thought I’d be able to keep them from burning. Not to mention flipping them was scary.
At the moment I turn them on the other side (still can’t get the courage to try flip them), but they’ve always turned OK. Here is the recipe I am using right now.
Simple Homemade French Crepes
FRENCH CREPES INGREDIENTS
- 280 g wheat flour
- 500 ml milk
- 6 eggs
- 50 g butter
- 100 ml mineral water
- 1 pinch salt
- 1 vanilla
HOW TO MAKE FRENCH CREPES
- Measure the flour and place in a large mixing bowl. Take the 6 eggs, mix them and add a pinch of salt. Leave for few minutes to intensify color.
- Melt butter, until liquid (make sure you don’t burn it).
- Whisk or mix the flour with the eggs, butter, milk and fizzy mineral water. Add the vanilla extract and stir until the batter is smooth with no lumps. Let it to sit for 30 minutes.
- Heat a lightly oiled frying pan over medium/high heat. Scoop the batter (I am using a ladle) into the frying pan, tilting the pan so that the mix coats the surface evenly. The frying pan has to be very hot, so that the batter sizzles.
- Cook the crepe until the underside is golden-brown (about 2 minutes). If the margins start to brown and get loose, it’s time to flip. You can flip them like the pros or just turn them on the other side with a spatula.
- Eat them plain or use jam or (my daughter’s favorite) honey.