I can't count how many times I've made crepes for my family for Sunday morning breakfast - it's a but of thing in our household that most Sunday's I made something yummy and special. I have a long list bet crepes feature at least once a month.
Now I am not saying I created this recipe but it's been hand written on a scrap of paper for years and I keep tweaking it. I would have found it in a book somewhere as once upon a time I used to buy and devour cooking books like most readers on smutty book-tok!
Now, you can use a crepe pan or good quality fry pan, but if you can afford it, can I HIGHLY recommend an electric crepe making thingie? I bought mine in pink when it was available from here. Best money I've spent as never have my crepes been paper thin and light. Almost as good as what we ate in Paris so many years ago.
So without more yapping, here is my adapted recipe:
Ingredients
250grams of plain white flour
3 medium eggs at room temp
A good pinch of salt
A generous dash of organic vanilla bean paste (I make my own)
1 tablespoon of caster sugar or be wild and use dark brown sugar (if making savoury, omit the sugar or drop it down to 1 teaspoon of caster sugar for balance)
500mls of room temp whole fat milk (don't use lite or skim milk, these calories are worth it!)
2 to 3 tablespoons of butter - I like salted but unsalted is fine. Use 3 is you like the crepes richer. Ensure it's melted.
Method
Mix all the wet ingredients in a bowl, sieve in the flour gradually and whisk together until smooth and no lumps in the mixture.
If you are using a pan, lightly butter the pan or spray with vegetable oil - scoop in some batter - a large spoonful and gentle swish the pan around to spread the mixture out as thin as you can.
When you see it's cooked through, remove from the pan and repeat. Do not cook the other side of it.
If you using the equipment I suggested above, literally follow the instructions on the box - no need for extra butter or spray oil but a silicone spatula will help you remove the cooked crepe before dunking it for the next crepe.
It's truly that simple!
How do I like to eat my crepes? Thank you for asking! In the most well know way of all, a light sprinkle of sugar and a nice squeeze of a tart lemon and devour!
Occasionally I love sour dark cherries in syrup with a squeeze of lemon. Mouth watering!
I hope you enjoy them as much as we do!
Big Love,
Monica
