These Classic Crêpes Will Impress Your Whole Brunch Crowd

Delish

These crêpes are buttery and just sweet enough to caramelize lightly in the pan without tasting cloying, perfect for pairing with anything.

Transcript

00:00 Hey everyone, it's Tia in the Delish Test Kitchen

00:02 and I'm gonna show you how to make my favorite crepe recipe.

00:06 It's super easy to make, it's super easy to flip them

00:10 once you have the confidence and you will after this.

00:14 I'm gonna show you how to do it.

00:15 Let's get started.

00:16 This is the easiest breakfast recipe I've ever made.

00:20 It's super easy to batch.

00:22 You can make it in advance, the batter,

00:25 and if you want, you can also make the crepes themselves

00:29 ahead of time and they are just as good reheated

00:32 as they are fresh.

00:34 You can even freeze them if you want.

00:36 We are gonna take our eggs, milk, flour, salt,

00:41 sugar, and some melted butter, put it in the blender

00:45 and whiz it all up.

00:47 Sugar in crepes can be controversial.

00:49 Ultimately in testing, I found that when you add

00:52 a little sugar, it helps with the caramelization

00:54 of the crepe in the pan and I really liked that

00:58 so that's why I put it in.

00:59 If you want your crepe a little sweeter,

01:02 you can add a little bit more,

01:04 say up to two tablespoons of sugar,

01:07 but definitely I would advise putting in

01:09 at least a little bit just for the caramelization.

01:12 Now that our batter is totally smooth, completely blended,

01:15 we're gonna put it in a container and store it

01:17 in the refrigerator for at least an hour.

01:20 You can also do overnight.

01:22 I honestly prefer overnight.

01:23 Why are we resting our crepe batter?

01:25 Well, resting the batter in the fridge

01:28 allows the liquid in the batter to absorb the flour

01:32 and hydrate.

01:33 Basically, it's gonna help the crepe hold together

01:36 in the pan.

01:37 Also, resting the crepe batter allows the gluten,

01:40 which we've really activated in the flour, to relax,

01:44 which will yield a more tender crepe.

01:47 I'm gonna cover this and get it in the fridge.

01:50 Be prepared for the fact that your first crepe

01:53 is going to suck.

01:56 You may be the most professional crepe maker in the world.

01:59 It's still gonna flop, okay?

02:01 So don't stress about it.

02:03 Don't worry.

02:04 Expect it.

02:05 It happens to me every time,

02:07 and I can almost guarantee it's gonna happen to you.

02:09 So just roll with the punches and work through it.

02:13 We're gonna start by heating our pan to medium.

02:15 The best pan for crepes is gonna be a nonstick pan,

02:19 not too big.

02:20 I recommend eight or nine inches.

02:23 You want nonstick.

02:25 You really want nonstick,

02:26 because if you use a pan that's not nonstick,

02:29 guess what?

02:30 It's going to stick, no matter what you do.

02:33 And to that pan, while it's heating,

02:35 we're gonna add just like a half teaspoon of butter.

02:38 Just the first time, melt that.

02:40 It's a nonstick pan,

02:42 but we want just a little bit of fat

02:44 to help grease the works to start with.

02:47 When it comes to getting the batter in the pan,

02:49 there are many different ways you can do it,

02:51 and there's really no one right way.

02:54 I personally like to use a quarter cup measuring cup,

02:58 because that's the amount of batter that you use.

03:00 I like to use that because then I literally know,

03:03 I can be absolutely sure

03:05 that I am putting the right amount into the pan.

03:08 Other people might like to use a ladle.

03:11 Other people, you can do this if you're brave,

03:13 just pour it straight from the jug.

03:16 Again, you do what works for you.

03:18 Once that's melted,

03:20 we're gonna add a quarter cup of batter

03:22 to the center of the pan,

03:24 twirl it to get it to spin out into this nice circle,

03:27 and then we're gonna let it cook

03:29 for about 45 seconds to a minute,

03:31 just until it's golden brown on the bottom.

03:34 Then we're gonna flip and let it cook again

03:37 until it's golden brown on that side too.

03:39 And that's it.

03:40 Look at these gorgeous golden brown crepes.

03:43 Man, we could be in Paris right now,

03:46 and they were so simple.

03:48 Six ingredients, blender, let 'em sit,

03:52 and then cook 'em off in less than five minutes.

03:56 They're light, they're tender, and just sweet enough.

04:03 That little bit of sugar that we put in the batter

04:05 helped to create this gorgeous golden brown caramelization

04:08 on the underside of the crepes

04:10 that really adds to both the flavor and texture.

04:14 I love these crepes because you can serve them

04:16 with whatever you want.

04:18 You can go sweet with some berries,

04:20 maybe a little powdered sugar, maybe some jam.

04:23 You can also go savory and fill them with eggs,

04:27 fill them with bacon,

04:28 fill them with sauteed vegetables, anything you want.

04:32 This is my favorite crepe recipe.

04:34 So for this and other breakfast classics,

04:36 stick around here at delish.com.

04:39 (upbeat music)

04:41 (upbeat music)

Category

Transcript

Be the first to comment

Recommended