Homemade Crepes

Prep Time: 10 minutes Resting Time: 30 minutes Cook Time: 20 minutes Total Time: 1 hour Yields: 12-15 crepes Ingredients: 1 cup all-purpose flour 2 large eggs 1 1/2 cups whole milk 2 tablespoons melted butter 1/4 teaspoon salt 1 tablespoon granulated sugar (for sweet crepes, optional) Butter or oil for cooking Click the next button for the preparation method Instructions: In a mixing bowl, sift the flour to remove any lumps. If you're making sweet crepes, add the granulated sugar to the sifted flour and mix it in. In a separate bowl, whisk the eggs until well beaten. Gradually add the milk to the beaten eggs, whisking continuously to combine. This will create a thin, smooth liquid mixture. Slowly pour the liquid mixture into the bowl with the flour, continuously whisking as you combine the wet and dry ingredients. Make sure to avoid lumps and achieve a smooth batter. Stir in the melted butter and salt, and mix until everything is well incorporated. If you're making savory crepes, you can skip the sugar and add a pinch of black pepper or herbs for flavor. Let the crepe batter rest for at least 30 minutes at room temperature. This allows the flour to fully hydrate and results in a smoother batter. You can cover the bowl with plastic wrap during this resting period. After resting, give the batter a quick stir to make sure it's well mixed. If it seems too thick, you can add a splash of milk to thin it out. Heat a non-stick skillet or crepe pan over medium-high heat. Add a small amount of butter or oil to lightly coat the pan's surface. Pour a small ladleful (about 1/4 cup) of the crepe batter into the center of the hot pan. Quickly lift and tilt the pan to spread the batter evenly, creating a thin, circular crepe. Cook the crepe for about 1-2 minutes, or until the edges start to turn golden brown. Then, use a spatula to carefully flip the crepe and cook for an additional 1-2 minutes on the other side, or until it's lightly browned. Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm while you cook the remaining crepes. Repeat the process with the remaining batter, adding a bit more butter or oil to the pan before each new crepe. Serve your homemade crepes with a variety of fillings such as Nutella, fresh berries, whipped cream, ham and cheese, or sautéed vegetables – the options are endless! Homemade crepes are a versatile and delicious treat suitable for breakfast, brunch, or dessert. Enjoy your culinary creation with your favorite fillings and toppings.

Homemade Crepes

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