Foolproof Crepes
Foolproof Crepes
Ingredients
- 3 eggs
- 500 ml milk, room temperature
- 150 ml hot water
- 50 ml oil
- 300 g all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
Instructions
- 1
Crack the 3 eggs into a large mixing bowl. Add the 1/2 teaspoon of salt and 1 tablespoon of sugar to the eggs. Whisk the eggs, salt, and sugar together using an electric hand mixer until well combined.
⏱️ 2 min
- 2
Pour the 500 ml of room temperature milk into the bowl with the egg mixture and whisk again with the electric mixer until fully incorporated.
⏱️ 2 min
- 3
Add the 300 grams of all purpose flour to the mixture. Mix with the electric mixer until the batter is smooth and free of lumps.
⏱️ 3 min
- 4
Pour the 50 ml of oil into the batter and mix well with the electric mixer.
⏱️ 1 min
- 5
Add the 150 ml of hot boiling water to the batter and whisk vigorously until everything is thoroughly combined.
⏱️ 1 min
- 6
Allow the crepe batter to rest for 15 minutes. This helps the flour fully hydrate and results in a more tender crepe.
- 7
While the batter rests, heat a crepe pan or a non-stick frying pan over medium to high heat. Ensure the pan is evenly hot before cooking.
⏱️ 3 min
- 8
Pour a ladleful of batter (approximately 1/4 cup, depending on pan size) onto the hot pan. Immediately tilt and swirl the pan to spread the batter evenly across the surface to form a thin, round layer.
⏱️ 1 min
- 9
Cook the crepe for 1-2 minutes per side, or until it is golden brown and slightly crispy on both sides. Flip carefully with a thin spatula.
⏱️ 2 min
- 10
Repeat steps 8 and 9 with the remaining batter, stacking the cooked crepes on a plate as you go.
⏱️ 15 min
- 11
Serve the warm crepes immediately with your favorite toppings such as pistachio spread, hazelnut spread, chocolate spread, jam, or fresh cream. For an extra touch, spread pistachio spread, fold, add more spread, and sprinkle with ground pistachios.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Foolproof Crepes
- 3 eggs
- 500 ml milk, room temperature
- 150 ml hot water
- 50 ml oil
- 300 g all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
Instructions
- 1
Crack the 3 eggs into a large mixing bowl. Add the 1/2 teaspoon of salt and 1 tablespoon of sugar to the eggs. Whisk the eggs, salt, and sugar together using an electric hand mixer until well combined.
⏱️ 2 min - 2
Pour the 500 ml of room temperature milk into the bowl with the egg mixture and whisk again with the electric mixer until fully incorporated.
⏱️ 2 min - 3
Add the 300 grams of all purpose flour to the mixture. Mix with the electric mixer until the batter is smooth and free of lumps.
⏱️ 3 min - 4
Pour the 50 ml of oil into the batter and mix well with the electric mixer.
⏱️ 1 min - 5
Add the 150 ml of hot boiling water to the batter and whisk vigorously until everything is thoroughly combined.
⏱️ 1 min - 6
Allow the crepe batter to rest for 15 minutes. This helps the flour fully hydrate and results in a more tender crepe.
- 7
While the batter rests, heat a crepe pan or a non-stick frying pan over medium to high heat. Ensure the pan is evenly hot before cooking.
⏱️ 3 min - 8
Pour a ladleful of batter (approximately 1/4 cup, depending on pan size) onto the hot pan. Immediately tilt and swirl the pan to spread the batter evenly across the surface to form a thin, round layer.
⏱️ 1 min - 9
Cook the crepe for 1-2 minutes per side, or until it is golden brown and slightly crispy on both sides. Flip carefully with a thin spatula.
⏱️ 2 min - 10
Repeat steps 8 and 9 with the remaining batter, stacking the cooked crepes on a plate as you go.
⏱️ 15 min - 11
Serve the warm crepes immediately with your favorite toppings such as pistachio spread, hazelnut spread, chocolate spread, jam, or fresh cream. For an extra touch, spread pistachio spread, fold, add more spread, and sprinkle with ground pistachios.
⏱️ 2 min