I like crepes - there is something special about the texture. They differ from other pancakes by not having baking powder or baking soda - eggs provide the only rising. I sometimes use them in place of tortillas. This recipe makes 24 x 18 cm crepes, or up to 32 smaller ones. Crepes freeze well which is why I also make a big batch. People often suggest freezing the crepes separately, but I just stack 12 or so together, cover in cling wrap and sling in the freezer. They keep for up to 4 months in the freezer. Just defrost gently or the crepes will stick together. Serve crepes stacked, folded, rolled or loosely draped.
4 eggs *
2 1/2 cups milk (or a mix of milk and water)
2 cups plain white flour, sifted
1/4 teaspoon salt
2 tablespoons of melted butter or margarine
[Optional] 4 egg yolks - these make the recipe a more classic French style, but I don't bother
[Optional] 2 tablespoons of sugar and 2 tablespoons of liqueur - if you want a desert crepe
- Add all ingredients to a blender
- Blend for 1 minute at top speed
- Turn off and scrape down the sides
- Blend for another few seconds
- Leave to stand in the fridge for at least an hour
- If too thick then thin down with extra milk or water
Extra oil or melted butter for cooking:
- Cook crepes in a frying pan (I use an 18 cm crepe pan). Heat until dropped water bounces, sputters, and disappears. Lightly grease.
- I use 1/4 Cup of mixture per crepe. Lift pan off the heat, pour in batter and spread evenly over the pan.
- Cook for 1/2 to 1 min on the first side until lightly browned. Turn over (or flip) when reverse loses its shine .
- Cook the second side for 15-20 seconds - it won't brown as well as the first side.
- Keep crepes warm by placing inside a folded tea towel or paper towel.
- Repeat with remaining batter, lightly greasing between batches if necessary.
* You can substitute 1/4 cup of skim milk powder for one egg if you're worried about cholesterol. If you're very worried then substitute 1/2 cup of skim milk powder for 2 eggs, but don't replace more than that.