How To Make Crepes || Traditional French crepe Recipe.

How To Make Crepes || Traditional French crepe Recipe.

Traditional 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.