How to make Crepes | French Crepe Recipe

How to make Crepes | French Crepe Recipe


I’m sharing with you how to make French
Crepes, these make a perfect weekend brunch served with lemon and sugar or Nutella and
cream for dessert. Welcome to recipes by Carina where I share
with you how to make classic and simply delicious recipes, make sure to subscribe for a new
video each week. To make these French crepes measure out 1
cup or 125g of standard or all purpose flour. Place a sieve over the mixing bowl and pour
in the flour, sieving it through to remove any lumps. This is an important step as it’s such a
delicate batter that we definitely don’t want any lumps in. You’ll notice I give the recipe amounts
in metric and imperial so no matter where you are from in the world it should be easy
enough to follow. If you would like the full recipe for these
French Crepes it will be on my website as well as the full measurements in the description
box below. Add a pinch of salt to the flour and use a
whisk to combine the ingredients and set the bowl to the side. One of the reasons I love making crepes is
they 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 fill
them with as they are about the crepe itself. In a smaller bowl begin measuring out the
wet ingredients. We’ll need two medium sized eggs for this
recipe, crack these both into the bowl and using the whisk give them a good mix to the
whites 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 start
making these crepes. Measure out the milk, I’m using skim here
but any kind you would like will work fine. Pour the milk into the mixing bowl with the
beaten eggs and using the whisk combine the ingredients together well. Let me know in the comments below if you’ve
ever made your own crepes before and what your favourite fillings are. I can’t go past lemon and sugar, so simple
but 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 ingredients
into the bowl with dry, I would say about a quarter of the mixture. Use your whisk here and give the batter a
really good mix. Our goal here is to try eliminate the chance
of 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 once
everything is well combined, add another quarter of the wet ingredients and give it another
mix. From here you just need to keep slowly adding
the wet ingredients, quarter at a time and giving the batter a thorough mixing in between. Once you’ve finished, if you do have a few
lumps these can easily be removed by pouring the batter through a sieve. This can be quite a bit of work, and if you
do want a little shortcut thats not exactly the traditional way of making something but
works perfectly well, you can add everything to a blender and let that do the work for
you. It removes 100% of the lumps, mixes everything
perfectly and doesn’t take much time or effort at all. Lastly for these crepes we’ll need a small
amount of melted butter. Melt this in the microwave or in a small pot
and 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 most
recipes say not to over mix as this creates a tough product. This much mixing develops gluten in the flour
so resting it, rests the gluten helping the batter to relax making it less likely to tear. If I’m making crepes I will usually make
them the night before so they can spend the night in the fridge ready to be cooked the
next 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 heat
a frypan or crepe pan over medium heat. I have a special crepe pan, the only real
difference is it has low sides making it so easy to flip these but if you don’t have
one a large regular frypan will be perfectly fine. Using a pastry brush or a paper bowl dipped
in melted butter grease the pan. You don’t want to add butter straight to
the pan as we only want a super light layer. Using a ladle or measuring cup, measure out
about and 8th or so of a cup full of batter and pour it into the pan. I’m using a crepe tool to evenly spread
my crepes but you can also achieve this by tilting the pan to cover. A crepe tool just means you’ll get perfect
round crepes every single time. Cook the crepes over medium heat for about
30 seconds to a minute until you can see the top of the crepe is setting. Using an offset spatula get under the side
of the crepe and flip it with the help of your hands. These are so delicate so make sure you’re
extra careful. Cook the crepe for 30 seconds on the next
side before removing from the pan and continuing with the remainder of you batter. Keep them warm under a teatoowl until you
are ready to serve. I enjoy them best the classic way with fresh
lemon juice and a dusting of sugar but the toppings are endless. Let me know if you are going to try this recipe
and don’t forget to subscribe to my channel. Thank you for watching and I’ll see you
in my next video.

Only registered users can comment.

  1. Perfect, thank you, for your recipe, but it lacks only just a little orange blossom and rum, ( I'm french ) , try, you will not be disappointed. ; )

  2. I'm using this recipe for my first attempt at making crepes. I've only ever had them with sweet fillings, but they would probably be good with scrambled egg, salsa, avocado and diced raw onion and a bit of sour cream on top (dashes of hot sauce to be pretty.)

  3. Ready to have your mind blown. The egg in a crepe serves no purpose, you can make the crepe without an egg and it will taste even better. All you need is flour and milk.

  4. In hongkong we often put mayonnaise, imitation crab and some seaweed inside the crepe. IT IS DELICIOUS definitely recommend it to try

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  6. You didn't even say the liquid measurements and I'm not going to your site just off the principle or being tricked to clicking this.

  7. In romania we called them pancake not crepes, and i'm pretty sure all the country from Europe called them the same, maybe not france so…….. What i mean is they are pancakes not crepes. Btw you made a good job with them they really looks tasty.

  8. Thanks you for sharing your recipe. The color and the texture are good. And the edge are crispy. Perfect recipe.

  9. My mom consider these pancakes in my country we eat flat pancakes so I want to make these for her. When i moved here it was different and didn't feel like home i might just be a kid but i miss my friend and food we had in my country so I'm bringing back home.☺️

  10. Loved your crepes, they came out perfect, I had them with mushroom, tomato and cheese whilst one side was on heat I placed the ingredients in so it would heat. My daughter loves it whilst on heat I spread sugar all over with small amount choc chip once cooked and folded removed I spread cinnamon sugar all over top of the fold. So delicious 😋👏🏼👏🏼👏🏼👏🏼🥰

  11. Even though i didn't understand ur language this was the first time i made something using YouTube and it worked thank u sooo much .(pls next time speak properly)

  12. I use a teflon pastry brush instead to brush on butter because regular brushes shed and there nothing more gag-inducing than find a brush hair in your food – plus its the same color as the pancake so you can't see it.

  13. Awesome, i really love how you explain each step in depth. I love this with lemon and brown sugar rather than icing sugar

  14. i get that she has a accent that isnt familiar but jesus, americans are actually so stupid that they cant understand anything shes saying. I used to think it was just a stereotype that americans were dumb until i started playing with them online.

  15. These were AMAZING! I had them with Nutella and they’re so simple to make and easy to work with when on the pan.

  16. My class made crêpes the other day and they didnt turn out like that.. The were all really wet and stick and got stuck together so we had to unfold them to put our jelly in it 🤷

  17. Thank you so much for this recipe. I'll definitely try it as soon as possible. They look really yummy and I love the way you explain it. Big thanks from Canada 🙏😍😍😍

  18. French crêpes is a piece of shit… just tried them in France , don’t even waste your time
    Try to cook Russian blinis, no other crêpes or pancakes can compare with them!

  19. Guys, my dear Americans etc.

    To make European style pancakes please use almost maximum fire of your stove, pretty much unlike the lady in the video.

  20. Mesere out the malk combind th ingredents sup er good an delacious, add th e wat ingredents give the better ed anotha max add wet darow mix glutan releax specel pann ledle beaza

    I couldn't understand half of the things she said, the accent really threw me off, and it frustrated me because I I didnt understand it well at all.

  21. Can't stop laughing… Crape.. and then again.. crape..killer was the crape tool.. she did a good job though.. got a friend with similar problems to pronounce correctly.. he says Whoo-per instead of Whopper at Burger King.. never corrected him..too much fun

  22. Looking forward to trying to recreate a creamy chicken and mushroom crepe I had in Toronto many many…many years ago but never forgot.

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