5 tips for making perfect crêpes

Making light, airy, evenly browned crêpes that are just a little crisp around the edges is no harder than making pancakes (I actually think it's easier). Here are 5 tips to ensure things go smoothly. 5 tips for making perfect crêpes Refrigerate the batter for at least one hour.

Course Dessert

Cuisine French

Level Intermediate

Main Ingredient Flour

Diet Pescatarian, Vegetarian

Prep Time 5

Cook Time 25

Resting Time 1

Total Time 1 30

Servings servings

Calories 458kcal

Equipment

Ingredients

for crêpe

1 cup all-purpose flour
1 ½ cups milk
2 large eggs
pinch salt
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon cultured unsalted butter (for buttering the pan)

for buttered apples

¼ cup apple juice
¼ cup cultured unsalted butter (½ stick)
½ cup evaporated cane sugar
½ apple (cut into ⅛"cubes)
2 tablespoons Calvados
1 tablespoon lemon juice

Instructions

Put the 1 cup all-purpose flour1 ½ cups milk, 2 large eggs, pinch salt, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract in a blender or food processor and blend until smooth. Transfer to a bowl with a spout, cover with plastic wrap or a lid, and refrigerate for an hour.
1 cup all-purpose flour, 1 ½ cups milk, 2 large eggs, pinch salt, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract
Following the instructions in the tips above, heat a pan and apply a generous amount of the 1 tablespoon cultured unsalted butter. Pour enough batter into the center of the pan to cover about ⅓ of its surface area then quickly pick it up and use a swirling and tilting motion to cover the rest of the pan in a thin layer of batter.
1 tablespoon cultured unsalted butter
Let this cook until the edges start turning brown and grab an edge with a flat spatula, then use your fingers to lift the edge and get the rest of the spatula under the crêpe and flip it. Cook for about another 30 seconds or until you see some brown spots when you peak under the crêpe. Transfer to a plate and serve immediately, or you can stack them on top of each other and keep them in a warm oven. Repeat with the remaining batter, adding more butter to the pan as needed.
For the buttered apples, cook the ¼ cup apple juice, ¼ cup cultured unsalted butter, ½ cup evaporated cane sugar½ apple in a small sauce pan over medium low heat while you cook the crêpes (about 10-15 minutes). Whisk in the 2 tablespoons Calvados and 1 tablespoon lemon juice just before serving over your crêpes.
¼ cup apple juice, ¼ cup cultured unsalted butter, ½ cup evaporated cane sugar, ½ apple, 2 tablespoons Calvados, 1 tablespoon lemon juice

Nutrition