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- Delicate Homemade Crepes from Scratch
Delicate Homemade Crepes from Scratch
Ingredients
Step by step process
Preparing the Batter
- 1
Sift the all-purpose flour into a bowl, add the granulated sugar, a pinch of salt, and briefly whisk everything together.
- 2
Pour in about one third of the milk, add the eggs, and whisk into a thicker smooth batter without large lumps.
TIP:First, mix the flour with the eggs and part of the liquid to form a thicker, smooth paste. Only then gradually whisk in the remaining liquid to prevent lumps from forming in the batter.
- 3
Gradually whisk in the remaining milk until you have a thin batter that spreads easily across the pan.
- 4
Let the batter rest for 5 minutes so the flour absorbs the liquid and the crepes do not tear during frying.
TIP:A short rest helps the flour absorb the liquid, so the batter thickens and holds together better. Pancakes, small pancakes, and waffles then tend to be more flexible and less likely to tear.
Frying
- 5
Heat a crepe pan well, lightly brush it with canola oil, and reduce the heat to medium.
TIP:First, heat the pan thoroughly, lightly grease it, and reduce the heat to medium. The batter will set quickly, won’t stick, and won’t burn before it cooks through.
- 6
Pour a small ladleful of batter into the pan and swirl it around to spread it into a thin, even layer.
- 7
Fry the crepe for about 1 minute, until the edges begin to turn golden and the surface visibly sets.
- 8
Flip the crepe with a spatula and cook the other side for about another 30 seconds, until golden.
- 9
Fry the remaining batter in the same way, lightly brushing the pan with oil again only as needed.
Serving
- 10
Spread the finished crepes with jam, roll them up or fold them into triangles, and dust with powdered sugar.
- 11
Serve them while still warm, when they are at their softest and the filling soaks in best.
More tips:
If the first crepe tears, let the batter stand for a few more minutes or add a spoonful of flour and whisk again.
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