Best Crepes Receta

From Tante Marie's legendary cookbook, this recipe yields approximately 30 incredibly versatile crêpes—perfect for sweet or savory fillings! Imagine the possibilities: classic lemon and sugar, rich Nutella, savory ham and cheese, or even a gourmet mushroom filling. This recipe is a game-changer, creating a freezer-friendly stash of ready-made crêpes for quick weeknight meals. Pro-tip: Separate each crêpe with wax paper for easy thawing and serving!

Preparación 25 min

Cocción 45 min

Calorías 69 kcal

Proteína 5g

Valoración Sé el primero

128

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El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Best Crepes

2 cups milk
1 cup water
2 cups all-purpose flour
4 large eggs
1 teaspoon salt
Amount for greasing pan
2 tablespoons brandy (optional)
2 tablespoons unsalted butter, melted

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Cómo preparar Best Crepes

In a large bowl, gradually whisk together 2 cups all-purpose flour, 2 cups milk, and 1 cup water until completely smooth and lump-free. Let the batter rest for 5 minutes.
Add 4 large eggs, 1 teaspoon salt, 2 tablespoons melted unsalted butter, and 2 tablespoons brandy (optional). Whisk until thoroughly combined.
Let the batter rest for at least 1 hour, or up to 2 hours, to allow the gluten to relax for extra-tender crêpes.
Heat a lightly oiled 8-inch nonstick skillet over medium heat. You may use a small amount of butter or oil for each crêpe.
Pour 1/4 cup of batter onto the hot skillet, quickly tilting and swirling the pan to evenly distribute the batter into a thin circle.
Cook for 1-2 minutes per side, or until lightly golden brown. Flip using a thin spatula when the edges start to lift and the top appears slightly set.
Repeat steps 5-6 until all batter is used. Keep cooked crêpes warm in a low oven (200°F) or stacked with wax paper between each.
Serve immediately or freeze for later use, separating each crêpe with wax paper.