Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 4 people
Approximately 24-26 pieces in a 27cm diameter frying pan
1/ Separate the Eggs: Separate the egg yolks from the whites. Place the yolks in a large mixing bowl.
2/ Whisk the Egg Yolks: Beat the yolks until smooth.
3/ Add Flour and Milk Gradually: Add the flour and milk a little at a time, whisking continuously. For ease, you can use a hand mixer instead of a whisk.
4/ Incorporate Salt and Olive Oil: Once the batter is smooth, mix in a pinch of salt and 1–2 teaspoons of olive oil.
5/ Let the Batter Rest (Optional): Cover the bowl with plastic wrap or a dish towel, and let the batter rest in the refrigerator for 30 minutes to 1.5 hours. Resting helps the flour absorb the liquid, creating a more elastic batter for baking. However, if you’re short on time, you can skip this step and start cooking right away.
6/ Cook the Crepes: Heat a frying pan over medium heat. If using a non-stick pan, you don’t need oil, but lightly coat the pan for the first crepe if desired. Pour a ladleful of batter into the pan, tilting it to spread the batter evenly. Bake each side until golden. Tip: Use the back of the ladle or a crepe spreader to create an even layer.
7/ Stack the Crepes: Place the cooked crepes on a plate and repeat the process until all the batter is used.
8/ Warm and Serve: If needed, cover the stacked crepes loosely with plastic wrap and heat in the microwave at 600W for about 2 minutes before serving. Enjoy!
Tips for Perfect Crepes and Fun Ways to Enjoy
⭐ Achieve the Perfect Texture:
Using only egg yolks in your batter creates crepes with a delightfully chewy (mochi-mochi) texture.
⭐ Speed Up the Cooking:
Cut your cooking time in half by using two frying pans simultaneously—perfect for large batches or hungry guests!
⭐ Fun Ways to Eat Crepes:
Spread your favorite sauce, roll it up, and enjoy it with your hands for a casual treat. Prefer to keep your hands clean? A knife and fork work just as well!
⭐ Toppings to Try:
Classic options include sugar, chocolate spread (Nutella is a European favorite, but Hershey’s works too!), jam, peanut butter, maple syrup, or honey. In France, sugar is a popular choice, while German crepe stands often offer toppings like sugar and cinnamon, apple compote, or Nutella.
⭐ Don’t Waste the Egg Whites:
Leftover egg whites can be used for fluffy omelets or delicious treats like financiers.
⭐ Celebrate Crepe Day:
Did you know February 2nd is Crepe Day in France? It’s the perfect excuse to whip up a batch and join the celebration!
Founder of @Umami Sans Frontières
