Crepes are thin pancakes originally from France. They have a really nice tender texture If you have a blender, all you need is just put all the ingredients and it will be ready in like 15 minutes. In a large brown, put flour, sugar, salt, and whisk. For the wet ingredients, you will need eggs and milk at room temperature. Whisk eggs then add milk, whisk then add butter at room temperature. Whisk the wet ingredients into the dry ingredients. Cover it and let it sit for a few minutes.
Place a nonstick pan and heat over medium heat, add oil or butter then once hot pour the wet ingredients until you are done.
- 1 1/3 cup flour
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- Mix all the ingredients for crepe batter in a large bowl and whisk the mixture until lumps dissolve.
- Heat frying pan until very hot, spray it with oil spray and, using a soup ladle, pour a small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter.
- Depending on the size of your soup ladle, you could use a whole ladle-full or less. It also depends on the diameter of your skillet.
- Let this thin layer of crepe batter cook for 1, 2 or 3 minutes, depending on your pan. The subsequent crepes will require much less time to cook than the first crepe, as the pan heats up even more with each crepe.
- After cooking the crepe batter on one side for 1 to 3 minutes, flip the crepe to the other side, using the metal spatula, and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side.
- To flip the crepe, use the metal spatula and pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan.
- As each crepe gets done, transfer it to the plate and add each new crepe on top of the previous crepe in the stack.