How to make Crepes | French Crepe Recipe
I’m sharing with you how to make FrenchCrepes, these make a perfect weekend brunch
served with lemon and sugar or Nutella andcream for dessert.
Welcome to recipes by Carina where I sharewith you how to make classic and simply delicious
recipes, make sure to subscribe for a newvideo each week.
To make these French crepes measure out 1cup or 125g of standard or all purpose flour.
Place a sieve over the mixing bowl and pourin the flour, sieving it through to remove
any lumps.
This is an important step as it’s such adelicate batter that we definitely don’t
want any lumps in.
You’ll notice I give the recipe amountsin metric and imperial so no matter where
you are from in the world it should be easyenough to follow.
If you would like the full recipe for theseFrench Crepes it will be on my website as
well as the full measurements in the descriptionbox below.
Add a pinch of salt to the flour and use awhisk to combine the ingredients and set the
bowl to the side.
One of the reasons I love making crepes isthey only require 5 ingredients, all of which
I always have on hand.
You can enjoy them in so many ways, savoury,sweet, breakfast, lunch, dinner, dessert.
They’re just as much about what you fillthem with as they are about the crepe itself.
In a smaller bowl begin measuring out thewet ingredients.
We’ll need two medium sized eggs for thisrecipe, crack these both into the bowl and
using the whisk give them a good mix to thewhites and yolks are completely combined.
Make sure your eggs are at room temperature,if you store them in the fridge just remove
them about 30 minutes or so before you startmaking these crepes.
Measure out the milk, I’m using skim herebut any kind you would like will work fine.
Pour the milk into the mixing bowl with thebeaten eggs and using the whisk combine the
ingredients together well.
Let me know in the comments below if you’veever made your own crepes before and what
your favourite fillings are.
I can’t go past lemon and sugar, so simplebut so delicious although I would love some
new flavour ideas.
When the milk is fully mixed with the eggs,we’re ready to combine the wet and dry ingredients
together.
Start to add a small amount of the wet ingredientsinto the bowl with dry, I would say about
a quarter of the mixture.
Use your whisk here and give the batter areally good mix.
Our goal here is to try eliminate the chanceof lumps in the batter which is why we’re
only adding a small amount at a time.
You should have quite a thick batter, so onceeverything is well combined, add another quarter
of the wet ingredients and give it anothermix.
From here you just need to keep slowly addingthe wet ingredients, quarter at a time and
giving the batter a thorough mixing in between.
Once you’ve finished, if you do have a fewlumps these can easily be removed by pouring
the batter through a sieve.
This can be quite a bit of work, and if youdo want a little shortcut thats not exactly
the traditional way of making something butworks perfectly well, you can add everything
to a blender and let that do the work foryou.
It removes 100% of the lumps, mixes everythingperfectly and doesn’t take much time or
effort at all.
Lastly for these crepes we’ll need a smallamount of melted butter.
Melt this in the microwave or in a small potand add to the crepe batter, whisking it in
well.
Ideally this crepe batter now needs to rest.
As we’ve whisked it, you’ll notice mostrecipes say not to over mix as this creates
a tough product.
This much mixing develops gluten in the flourso resting it, rests the gluten helping the
batter to relax making it less likely to tear.
If I’m making crepes I will usually makethem the night before so they can spend the
night in the fridge ready to be cooked thenext morning but if you don’t have that
kind of time an hour or so will do the trick.
When you’re ready to make your crepes heata frypan or crepe pan over medium heat.
I have a special crepe pan, the only realdifference is it has low sides making it so
easy to flip these but if you don’t haveone a large regular frypan will be perfectly
fine.
Using a pastry brush or a paper bowl dippedin melted butter grease the pan.
You don’t want to add butter straight tothe pan as we only want a super light layer.
Using a ladle or measuring cup, measure outabout and 8th or so of a cup full of batter
and pour it into the pan.
I’m using a crepe tool to evenly spreadmy crepes but you can also achieve this by
tilting the pan to cover.
A crepe tool just means you’ll get perfectround crepes every single time.
Cook the crepes over medium heat for about30 seconds to a minute until you can see the
top of the crepe is setting.
Using an offset spatula get under the sideof the crepe and flip it with the help of
your hands.
These are so delicate so make sure you’reextra careful.
Cook the crepe for 30 seconds on the nextside before removing from the pan and continuing
with the remainder of you batter.
Keep them warm under a teatoowl until youare ready to serve.
I enjoy them best the classic way with freshlemon juice and a dusting of sugar but the
toppings are endless.
Let me know if you are going to try this recipeand don’t forget to subscribe to my channel.
Thank you for watching and I’ll see youin my next video.
I'm sharing with you how to make Crepes, this French Crepe Recipe is the perfect weekend brunch or delicious dessert. Fill them with Nutella or lemon and sugar! SUBSCRIBE for new videos every Sunday http://bit.ly/carinayt Crepe Tool https://amzn.to/2tcrnMb If you would like to learn how to make Crepes then just follow this easy Crepe Recipe. Get the full recipe for French Crepes http://recipesbycarina.com/french-crepe-recipe/ More Brunch Recipes https://www.youtube.com/watch?v=FLd00Bx4tOk&list=PL5CBaQ3nMr6E9p012ClvcE_Yg9GWYfAM1 If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ABOUT Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking! _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SHARE YOUR PHOTOS WITH ME INSTAGRAM http://instagram.com/recipesbycarina FACEBOOK https://www.facebook.com/recipesbycarina PINTEREST http://pinterest.com/recipesbycarina EMAIL recipesbycarina@gmail.com _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT FOR THIS RECIPE Crepe Pan https://amzn.to/2WFC33M Mixing Bowl https://amzn.to/2Bj7FTt Whisk https://amzn.to/2DQkmqz Measuring Cups https://amzn.to/2DPj7YD _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ CREPE RECIPE Ingredients 1 Cup / 125g Flour ½ tsp Salt 2 Eggs 1¼ Cups | 310ml Milk 2 tbsp Melted Butter + extra for cooking Instructions In a medium sized mixing bowl combine the flour and salt together with a whisk. In a seperate smaller mixing bowl whisk together the eggs and milk. Pour the wet ingredients into the bowl with the dry ingredients, a ¼ at a time, whisking together until smooth. Pour the melted butter into the crepe batter and whisk until combined. Cover the crepe batter with plastic wrap and leave in the fridge to rest overnight or if limited for time 1 hour. Heat a large frying pan or crepe pan over medium heat. Grease the pan with melted butter and pour in about a ¼ cup of crepe batter. Use a crepe tool or tip the pan around to spread the batter evenly. Cook the crepe for 30 seconds to a minute or until the top has set, flip the crepe using a spatula and your hands and cook for a further 30 seconds on the remaining side. Serve your crepes filled with your favourite filling. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ MY FAVORITE COOKING EQUIPMENT Chopping Board http://amzn.to/1UTwTfF Chefs Knife http://amzn.to/1UTx0bl Piping Bag http://amzn.to/1MRnrSv Piping Tips http://amzn.to/1MRnyxh Stand Mixer http://amzn.to/1SljeYV Hand Mixer http://amzn.to/1UTxcas Blender http://amzn.to/1WWfb9r _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ CAMERA EQUIPMENT I USE CAMERA http://amzn.to/1Us4zBh LENS http://amzn.to/21SnzYN LENS http://amzn.to/1Us4FJ2 TRIPOD http://amzn.to/1pZYrE3 EDITING SOFTWARE http://www.apple.com/final-cut-pro/ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Disclaimer - Some of these may be affiliated links.