I show how I learned to make French crepes, old school, culinary school, in Paris with all the details including how to make the perfect crepe with a whisk and a bowl. Plus what the right crepe pan looks like and the exact time and temperature to master the French crepe recipe. Then I give you some ideas on fillings like sweetened cream cheese and cherry, nutella and banana and orange crepes.
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CREPES RECIPE:
1 1/4 cups milk (300 ml)
3/4 cup all purpose flour (175 ml)
pinch salt
2 tsp. sugar (10 ml), optional
3 eggs, beaten with a whisk
2 TBsp. melted butter (25 ml)
Combine the milk with sifted flour in a medium bowl. Whisk to blend all the flour in. Add sugar, if using, and salt. Add the beaten eggs and whisk until batter is smooth. Strain if desired. Batter should resemble loose cream. If making crepes, same day, let rest in fridge for 30 minutes. Then remove and add melted butter. Note, if you refrigerate batter for longer, you need to add butter before chilling or it will not blend with mixture.
Lightly butter an 8 inch crepe pan over medium high heat. Using a paper towel , wipe some melted butter over entire pan. Pour 2 Tbsp. (25 ml) batter into the top of pan and swirl around so batter reaches the outer edges of pan evenly. Cook 1st side for 50 seconds – 1 minute.. Flip and cook other side for 30 seconds. Repeat with remaining batter.
Makes about 16 crepes
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