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Crepes

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Preparation information

  • About 15 minutes
  • About 1 hour

Quantity

  • 4 to 6 people

Ingredients

  • 250gr general purpose flour
  • 4 eggs
  • 100gr + 400gr + 150gr of full cream milk (coconut milk is a possible replacement)
  • 60gr melted butter (not hot) or similar (margarine, Nutellex...)
  • 2 large tablespoons of sugar (~40gr)
  • ½ tspn of salt (1 pinch of salt)
  • ½ tspn of vanilla essence
  • some neutral oil (sunflower oil)

Tools

  • Kitchen scale
  • Crepe pan (highly recommended)
  • Fish spatula / pancake shovel (highly recommended)
  • Laddle
  • Kitchen aid stand mixer (optional)

Preparation

In a large salad bowl (or a kitchen aid bowl), put the flour, salt and sugar. Dig a hole at the center and break the 4 eggs. Add the melted butter.

Mix until you get a consistent paste and until no flour remains visible. Ensure little to no lumps are formed. The consistency should be quite thick at this stage. Make sure to scrape the bottom of the bowl as flour make stick there.

In 4 batches of 25gr, mix the 100gr of milk to the mix to slowly soften the paste into a batter. Make sure the milk is correctly absorbed before adding more milk and that no lumps appear. Reach the bottom of the bowl as well as thicker batter will accumulate there otherwise.

In 4 batches again, mix the 400gr of milk to create a homogenous batter.

Refrigerate the batter for 12 hours. At about 6 hours, give a gentle steer at the bottom to move the flour from the bottom.

After 12 hours, stir once more and add some more milk (~150gr) to obtain the desired consistency.

Cooking

In a bowl, pour about 4 spoons of oil and set aside.

Add the vanilla essence to the batter and give it a gentle stir.

Heat up a non-sticky pan (crepe pan with a thick base is preferred), using a paper towel spread a bit of oil or butter.

The pan is hot when a bit of batter dropped at the center sizzles and turn to a golden colors after a few seconds. You may need to adjust heat as you cook to maintain an even temperature.

When the pan is hot, with a laddle pour some batter. Twist and turn the pan to allow the batter to spread on the pan and cover the bottom entirely.

Place the pan back on the heat and wait a few seconds. With a spatula gently separate the end of the crepe from the pan. When the crepe has a nice golden/brown color underneath, flip the crepe with the spatula

Keep cooking crepe until golden spots form.

Place the crepe in a large plate covered with a large sheet of baking paper.

Conservation

Wrapped in baking paper and aluminium foil, place in the fridge for a day or two.

Reheat using a warmed up oven.

Serving

The crepes can be served with sweet and savoury ingredients.

  • ham, cured meat, eggs, mushrooms, tomatoes, cheddar cheese, sausages, pickled veggies...
  • butter, sugar, lemon juice, banana, nutella, whiped cream, jam, mapple syrup...

For savoury crepes, you may use a warm pan to reheat the ingredients inside the crepe.