Homemade Crêpes
- Yield 8
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Homemade Crêpes is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 tablespoons melted butter (plus extra to grease the pan)
- 1 1/4 cups plain milk (dairy or non-dairy)
- 1 cup all-purpose flour
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 fine teaspoon salt
- 2 large eggs
Method
Puree Tip in all ingredients to a blender and pulse for 5 seconds. Take a rubber spatula to scrape down the sides of the blender, then pulse for another 5-10 seconds or until the mixture is smooth and combined. The batter consistency should be similar to heavy cream. If it's too thick, mix in an extra tablespoon or two of milk. If it's too thin, add a bit more flour.
Chill. Lid and refrigerate for 30 minutes, or up to 36 hours.
Leave Once you’re ready to cook the crepes, melt 1/4 tablespoon butter in an 8- to 10-inch round saute pan over a medium burner. Tip 1/4 cup of the chilled crepe batter into the center of the saute pan, then immediately tilt and swirl the pan so that the batter forms a large circle. Let the batter cook for about 1 minute, or until the edges of the batter begin to slightly brown. Then carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side. Leave for anot
Plate Plate crepes immediately while they're nice and warm, filled and/or topped with your favorite ingredients.
