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Perfect Homemade Crepes
Perfect Homemade Crepes mix up quickly in the blender, then cook to golden brown perfection with lightly crisp edges. Fill them with whipped cream and your favorite toppings for an incredible breakfast, brunch, or dessert!
Ingredients
6 tablespoons butter
4 whole eggs
1 1/2 cups whole milk
1/4 teaspoon kosher salt
2 cups all-purpose flour
1 cup water
For Cooking
2 tablespoons canola or vegetable oil
Toppings
2 cups heavy cream
8 ounce package fresh strawberries, cut up into half-inch pieces
1/4 cup confectioners’ sugar
1 cup Nutella
Instructions
- Melt butter.
- In a blender, add eggs, milk and salt and blend on low to combine.
- Add melted butter and blend to combine.
- Add flour, blend, scrape and blend again to combine.
- With blender running on low, slowly add water and blend to combine.
- Refrigerate the batter for at least one hour (and as long as 12 hours).
- While batter chills, whip cream. Cut up strawberries and mix with a little confectioner’s sugar to form a sauce. Any remaining confectioner’s sugar can be sprinkled over each serving.
- When ready to cook, heat a 12” crepe pan over low to medium low.
- Pour oil into a small bowl and bunch up a wad of paper towels.
- Once hot, use tongs and dip wadded up paper towels into oil then rub onto pan surface. Wipe off excess oil.
- Pour a half cup of batter into center of pan and using wet wooden crepe tool or an offset spatula, spread to edges. Use a spoon to fill in drops of batter onto areas that didn’t quite cover the pan bottom.
- Cook untouched for 1 ½ minutes. The edges will just start to curl a bit when it is cooked. Slip a spatula under and take a peek. The bottom should be lightly golden.
- Use the wooden or metal spatula and slip under and flip. Cook for one more minute.
- Remove by sliding onto a platter or use the spatula to lift it off and flip onto the platter.
- Continue with this method until all of the batter is used, you should have ten crepes. If you are refrigerating or freezing for later, layer pieces of parchment or wax paper between layers.
- When ready to serve, assemble one at a time, and spread whipped cream onto half of the surface. There should be enough whipped cream for ten crepes (two per serving), plus five spoonsful to garnish five plates.
- Fold the blank half over the cream half. Then fold in from one side about halfway, then fold the other side over the first. You will end up with a pie wedge looking portion. Place that on a serving plate and repeat with a second one. Repeat for four more plates.
- Spoon the sweetened cut up strawberries over some or drizzle Nutella over some or a combination of both, depending on what your guests want. Or let them put on their own toppings.
- Garnish with a dollop of whipped cream and sift confectioner’s sugar over the plate and serve.
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Notes
Feel free to change up the toppings as you wish. You can even make these savory by filling or topping with lunch meat and cheese, or other savory ingredients like pulled beef, pork or chicken, cheese and mushrooms, Italian, Asian or Mexican inspired dishes, etc.
Find it online: https://www.afamilyfeast.com/perfect-homemade-crepes/
