They are a steam pancake with a really nice and soft tender texture, they can either be sweet or bitter but in this recipe, you are going to make sweet crepes, depending on where you live they are also called cups. If you have a blender just add every ingredient in and blend it.
- 1 cup (130 grams) all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons (25 grams) granulated white sugar
- 2 large eggs (room temperature)
- 1 1/4 cup (300 ml) milk (room temperature)
- 1 teaspoon pure vanilla extract (optional)
- 2 tablespoons (28 grams) melted butter, cooled to room temperature
- Place all the ingredients in your blender or food processor and process for about 15-30 seconds or until smooth. Or you can make the batter by hand.
- In a large bowl whisk the flour with the sugar and salt. In a separate bowl whisk the eggs and then stir in the milk, vanilla extract and melted butter.
- Make a well in the centre of the dry ingredients and then gradually pour in the egg mixture, whisking until combined and smooth.
- Strain if necessary to remove any lumps. (The batter should have the consistency of light cream.) Cover and let sit at room temperature about 15-30 minutes. Or place in the refrigerator to chill for one hour, or up to two days. After chilling the batter, if it’s become too thick, thin it out with a little milk or water.
- When you’re ready to make the Crêpes, heat a 9 inch (23 cm) non stick frying pan or crepe pan over medium heat until a few sprinkles of water dropped on the pan sizzle, just a little.
- Adjust the temperature as needed. Lightly butter the pan. Lift the pan from the heat and, using a small ladle or scoop, pour about 3-4 tablespoons of the batter into the centre of the hot pan.
- Tilt and swirl the pan so the batter forms an even layer (does not have to be a perfect circle). Cook until the edges of the Crêpes start to curl and the top looks almost dry (about 1-2 minutes).
- Flip the Crêpe and continue to cook for about 15-30 seconds or until you have brown spots over the surface. Remove from heat and place on a plate or wire rack.
- Continue to cook and stack the Crêpes. If you want to keep the Crêpes warm, you can cover them with a clean cloth or a piece of aluminium foil. Or you can place them in a 150 degrees F (65 degrees C) oven.
- If not eaten right away the Crêpes can be stacked and wrapped in aluminium foil and plastic wrap and stored in the refrigerator for two days or they can be frozen for about one month. Reheat the Crêpes in the oven or in a hot skillet.