Crêpe Batter is Easy to Make in a Blender
Crêpes are easy and versatile. Leave out the sugar and these work well with savory fillings as well. They also freeze well making them a great component for party needs. The crêpe batter must rest so that the gluten in the flour relaxes a bit, so plan ahead. Note that the crêpes all look different. This sometimes happens even with the same batter and same pan. After the first few, they become more consistent. Try this basic recipe in our Lace Crêpes.
Author: Dédé Wilson
Makes: Makes about 24 crêpes
- 2 ¼ cups whole milk
- 1 ½ cups all-purpose flour
- 6 large eggs
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- ½ cup heavy cream, chilled
- 2 tablespoons sugar
- Put all of the ingredients in a blender and combine until the batter is smooth. Pour into an airtight container and refrigerate for at least 4 hours, or overnight.
- Heat an 8-inch nonstick skillet over medium heat. Have a plate near the stove along with twenty-four 8-inch square pieces of parchment, waxed paper, or aluminum foil. Place one piece of parchment on the plate.
- Coat the pan with nonstick spray (you should not have to do this again). Measure out 2 tablespoons of batter, pour into the pan, and immediately pick the pan up and tilt in a circular motion so that the batter evenly and thinly coats the bottom of the pan. Within 1 minute, bubbles will appear on the surface and the edges will brown. Flip the crepe over (the first side should be spotted with light golden brown) and cook the second side, again for probably less than 1 minute. When done, place the cooked crepe on the plate; cover with another piece of parchment. Repeat with the remaining batter, separating each crepe with parchment; you should get about 24 crepes. You may double-wrap the entire stack with plastic wrap and freeze the crepes for up to 1 month. To protect them from being crushed, place the wrapped stack in a cake pan. Defrost in the refrigerator overnight.
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