Here’s how to make French crepes batter and cook crepes. This is a classic for Sunday evenings… and to not let the kids eat all, I make a little in advance for cooking, and I leave my plate on a saucepan with hot water and then I make my dough. Roll your crepe with 2 ice cream scoops and a little chocolate powder and you are set. This is a great treat for children!
How to Make Crepes at Home
Ingredients list to make basic crepe batter
For 1/2 liter of milk, pancakes 7-8 inches ( 20cm ) diameter:
- 2 1/2 cups (250g) of flour type 55
- A big pinch of salt
- 3 eggs
- 1 pint of milk
- 3 1/2 tbsp (50g) of butter
Here is the basic crepe batter ingedients, but it is possible to make some variations:
- 3 tbsp (25g) of sugar added at the same time as flour.
- Add about 1 tablespoon of rum, Cointreau, Calvados…
- Add orange or lemon zest…
- Substitute a part of milk with beer.
- Replace part of the flour with potato starch for lighter pancakes, up to half.
- Replace part of flour, 10 to 20 grams, with cocoa powder for chocolate pancakes.
Make the crepe dough:
Remove the milk and eggs from the refrigerator and put them out to reach room temperature.
1. Melt butter in a double boiler.
Note: Some professionals add brown butter to the batter.
2. Sift the flour into a bowl or a cup.
3. Add the salt, and mix in the flour and form a fountain.
If you use starch or cocoa powder, you have to sift the flour.
If you want to add sugar to the mix it in at this time, such as the peels.
4. Add eggs into the center of the fountain.
Whisk together the flour while gradually incorporating the egg into the mix. Finish stirring in the milk gradually.
5. When the dough becomes difficult to work, then add milk progressively until all of the flour is incorporated into the mix.
Note: if you add milk all at once, it will form lumps.
6. Gradually add the melted butter into the mix while stirring.
7. Place the dough into a chinois strainer.
8. Wrap the container with a plastic film and refrigerate for about thirty minutes.
Cook the crepes:
Lightly mix the batter just before use.
9. Melt a little butter in a crepe pan, over medium heat.
10. Remove excess oil with paper towels, put the paper into a ramekin because it is best to grease the pan every two or three pancakes.
11. Pour a small amount of batter onto the hot pan, but not an excessive amount.
Note: Choose a ladle or a pouch (small ladle as above) that allows you to pour the batter all at once.
12. Divide batter, tilting and rotating the griddle.
13. Cook over medium heat.
14. Once the pancake is colored, flip it with a spatula and cook the other side until browned.
Note: Personally, I prefer the pancakes not be overcooked.
15. Put the pancakes on a plate or dish and sweeten them slightly if you are using a base of unsweetened dough, (and of course if the pancakes are planned for dessert).
16. Between each crepe place a plate on the back where the pancakes are being saved, as it is to prevent them from drying out.
Cover and keep until serving time.
So, are you ready to make a good bunch of crepes following this recipe?