French crêpes are papery pancake-like foods that are often served by filling them with sweet or savory fillings. These crepes are not as thick as pancakes, but the preparation method is somewhat same. French crepes can be prepared in many ways.
You may prepare sweet French crepes, or you may also choose to prepare savory crepes if you are not a person with a restless sweet tooth. Just follow these simple steps to prepare your very own French crêpes right at your home.
Difficulty level: Easy
Yields per recipe: 10-12
Preparation time required: 15-20 minutes
Cooking time required: 2-3 minutes
Utensils Needed French Crepe
1 non-stick skillet or pan
1 flathead spatula
1 large mixing bowl
1 wire sifter
1 wire whisk
1 rubber spatula
1 cup of plain all-purpose flour
2 cups of milk (at room temperature)
2 tablespoons of white granulated sugar
2 tablespoons of unsalted butter
1/4th teaspoon of salt
1 tablespoon of rum
Whipped cream, for serving
Method of Cooking
1. Take a bowl and break open the eggs to collect the contents of the eggs in it. Now beat the eggs thoroughly with a wire whisk until all the lumps of egg whites are broken. Next, take a wire sifter and a bowl and place the bowl below the sifter. Put the flour in the sifter and gently shake the sifter to and fro to sift the flour through it.
2. Once done, add the salt and sugar to the flour and stir to mix everything nicely. Follow that by adding half of the whisked egg mixture to the flour mixture. Fold-in the mixture lightly so the batter remains undisturbed. And then pour over the remaining egg mixture to the batter. Next, make a well in the batter and pour half of the milk over the batter. Stir the mixture lightly, but make sure all of the milk is incorporated into the mixture.
3. Once done, add the remaining milk and stir again to combine. The batter should be a little runny, or else you will face difficulties while making the crepes and will end up making something like pancakes. Now take a small heatproof bowl and melt the butter in it. Just put the bowl over low flame and shake the bowl a few times to melt the butter in it.
Once the butter is completely melted, add it to the batter and stir nicely to combine it with the batter. Finally, stir-in the rum if you want to make sweet crepes, or else you may leave that out incase if you are planning to prepare savory crepes.
4. Once you are ready with the batter for the crepes, take a pan or skillet and place it on the hob. Greaser the skillet with about ½ teaspoon of oil and tilt and rotate the skillet to spread the oil all over it. Light the flame and set it on medium low. Once the oil heats up a little, pour half a ladleful of the batter in the skillet and immediately rotate the skillet to spread the batter as thinly as possible.
Let the crepe cook for 30-40 seconds. You should be able to understand whether the crepe is cooked, if you notice some small bubble appearing on the crepe. A cooked crepe will get easily flipped, but if it is uncooked it will remain sticking to the base of the skillet.
5. Once done, slid a flathead spatula under the crepe and flip it to cook the other side as well. The crepe should be golden brown on both sides. Once that happens, transfer the crepe to a plate and fry some more crepes with the remaining batter in the same procedure.
Finally, fill up each crêpe with the whipped cream and roll the crepes to serve them with honey, maple syrup or fruits. You may also use savory fillings like cheese, meats or crème fraiche to fill up your crepes.