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Homemade Crepes

8 INGREDIENTS • 13 STEPS • 2HRS 30MINS

Homemade Crepes

Recipe
4.5
2 ratings
Here's how to make crepes: fail-proof recipe!
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Homemade Crepes
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Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Here's how to make crepes: fail-proof recipe!
2HRS 30MINS
Total Time
$1.25
Cost Per Serving
Ingredients
Servings
8
us / metric
Self-Rising Flour
1 2/3 cups
Self-Rising Flour
Milk
2 cups
Vanilla Essence
2 drops
Vanilla Essence
or Vanilla Bean
Vegetable Oil
4 Tbsp
Vegetable Oil
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
282
Fat
15.8 g
Protein
8.0 g
Carbs
28.4 g
Add to plan
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Homemade Crepes
Save
author_avatar
Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/

Author's Notes

Don’t worry if that first crepe fails, it’s normal. The pan might not be at the right temperature yet. I normally put my pan over maximum heat for 10 minutes without using it and then I lower the heat until I find the perfect balance between the heat and the pan.
Cooking InstructionsHide images
step 1
Pour the Milk (2 cups) and Caster Sugar (4 Tbsp) in a large saucepan and add the Unsalted Butter (4 Tbsp) and Vanilla Essence (2 drops).
step 1 Pour the Milk (2 cups) and Caster Sugar (4 Tbsp) in a large saucepan and add the Unsalted Butter (4 Tbsp) and Vanilla Essence (2 drops).
step 2
Place this over medium heat. Let the milk just warm through until the butter has melted. Once the butter has melted, take the pan off the heat and let it cool down again for 10 minutes.
step 3
Sift the Self-Rising Flour (1 2/3 cups) over a large mixing bowl and pour in the cooled butter and milk mixture.
step 3 Sift the Self-Rising Flour (1 2/3 cups) over a large mixing bowl and pour in the cooled butter and milk mixture.
step 4
Stir well. Add the Eggs (4) and a pinch of Salt (to taste).
step 4 Stir well. Add the Eggs (4) and a pinch of Salt (to taste).
step 5
Stir well again. Then blend or mix the batter for just 10 seconds to make sure there are no floury lumps in it anymore.
step 5 Stir well again. Then blend or mix the batter for just 10 seconds to make sure there are no floury lumps in it anymore.
step 6
Let the batter rest for 45 minutes at room temperature before baking the crepes. Brush a non-stick frying pan with a little drop of Vegetable Oil (4 Tbsp) (or melted butter).
step 6 Let the batter rest for 45 minutes at room temperature before baking the crepes. Brush a non-stick frying pan with a little drop of Vegetable Oil (4 Tbsp) (or melted butter).
step 7
Place the pan over medium heat. Add a spoonful of the crepe batter, depending on how large your frying pan is.
step 7 Place the pan over medium heat. Add a spoonful of the crepe batter, depending on how large your frying pan is.
step 8
Move the pan around a bit so the batter spreads evenly.
step 8 Move the pan around a bit so the batter spreads evenly.
step 9
Bake the crepe for about 2 minutes or until the edges start to brown.
step 9 Bake the crepe for about 2 minutes or until the edges start to brown.
step 10
Then check the cooked side to see if it looks golden enough.
step 10 Then check the cooked side to see if it looks golden enough.
step 11
Flip the crepe over using a spatula. Bake the crepe for another 2 minutes or so.
step 11 Flip the crepe over using a spatula. Bake the crepe for another 2 minutes or so.
step 12
Transfer the crepe onto a clean plate and cover with tinfoil to keep the stack of crepes warm. Brush the hot pan lightly with another drop of vegetable oil, add some of the batter and bake crepes until the batter is used.
step 13
You can serve this sweet or savory.
step 13 You can serve this sweet or savory.
Tags
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Breakfast
American
Brunch
Comfort Food
Snack
Shellfish-Free
Kid-Friendly
French
Vegetarian
Dessert
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