How to make crepes

As you may have noticed on Spanglish Spoon, some of the recipes that I moved over to this  new theme didn’t transfer with images. The paragraphs are a little funky as well.  I have been trying to fix them one-by-one, but it takes a long time; I apologize for that.  On the bright side, I learned what NOT to do!  Still, however, I have a good amount of work left ahead of me to fix the mess I made.

One of those recipes in fact just needed a complete redo.  So that’s what I did.

Originally I had posted How To Make Crepes as a Crepes with Blueberry Sauce and Whipped Cream recipe, but this time I thought it might be better to just post the step-by-step for crepes alone.  Crepes are one of our favorite recipes to make at home and everytime I make them, they get better and better.  So yeah, I think a new post was in order.

Lets Begin!

In a large bowl add two large eggs, 1/2 teaspoon vanilla extract, and about 1/4 cup milk.

Whisk until well combined.

Melt 2 tablespoons of butter in a microwave safe bowl.  Make sure it isn’t hot butter!  If it is hot, let it cool down a little.  If you add the butter to the egg mixture while it’s hot, you might get little scrambled egg pieces in your batter.  That’s no bueno.  Once it’s cool enough, add the melted butter to the egg mixture.

Whisk again to combine the egg mixture and butter well, then add 3/4 cup flour.

Mix again with the whisk until the batter resembles a thick, pasty-like batter.

Add the remaining 1 cup cold milk to the batter.

Whisk again until the batter is blended.  This time it will be runny.

Cover the bowl with plastic wrap, or pour the batter in a plastic container with a lid and refrigerate overnight.  You don’t have to do this step, but trust me when I say, it makes a difference.  This is a new step for me.

One day I started breakfast and only got through half the batter before we had to quickly leave the house for something.  I refrigerated the batter, forgot about it, and left it there in the fridge overnight.  The next morning I took it out, gave it a quick stir, and finished cooking the batter.  I’m not sure why, but they came out more airy the second time around.  If you don’t have time to refrigerate, try letting the batter rest at least an hour in the fridge before you start cooking them.

When you’re ready, heat a non-stick griddle or crepe pan to medium heat.  I cooked these on an electric stove on the number 4 setting.   Use a ladle about the size of 1/4 cup to pour the batter onto the hot griddle.

Pour the batter in the center of the griddle and immediately use the bottom of the ladle to spread it as thin as possible without tearing the crepe.  Technically you are supposed to use a crepe spreader, but I currently don’t have one.  The ladle has been doing an ok job so far, but it does take away from making the crepes even in terms of thickness.  Long story short, it’s better to have a spreader.

You’ll see itty bitty holes starting to form throughout the crepe almost immediately.  That’s normal.

Let it cook for about 20-30 seconds.  When you start to see the edges turn a golden brown and begin to curl up slightly, they are ready to flip over.

Use a long turner to flip them.

Cook the other side another 20-30 seconds.  Remove it from the griddle. Stack them on top of each other as you go.

Finally, choose your filling!

How do you like to have your crepes?  Take a wild guess what my favorite filling is 😉