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Jonathan-Le
165
Dec 20, 2017
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I went to Paris last year and they have amazing crepes. Anyone has a crepe recipe that can share ?
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Dec 20, 2017
Cuttooth
43
Dec 21, 2017
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Jonathan-LeI love crepes, too. Most of the ones I've had in the US and here in Hawaii are more eggy and floppy, unlike the ones I've had in France which are more floury and crisper if that makes sense, they are fantastic. But, my favorites are the buckwheat galettes I've had in Normandy which have a nuttier, more crisp texture, super good. These are the two recipes I use for regular crepes and the buckwheat galettes. There are arguments on needing to let the batter rest or not, but for me, I like to let it rest to get rid of the air bubbles in the batter (I let mine sit in the fridge overnight.) I almost always eat savory crepes and add salt to the batters but that's optional. You can also add things like herbs to the batter as well. One thing I really like doing is after pouring the batter into the pan and spreading it out, I add shredded cheese to the top of it. When it's flipped over to cook the 2nd side, the cheese crisps up and adds a nice texture to the outside of the crepe. Anyway, the fun part is experimenting and seeing what works for you.
Crepes
2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

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This is the recipe I use for Buckwheat crepes. Got this from the Serious Eats website.
INGREDIENTS:
3/4 cup plus 3 tablespoons Buckwheat flour 3/4 cup All purpose flour 1 1/2 teaspoons Kosher salt 1 Large egg 1 1/4 cups Whole milk 1 1/3 cups) Water Butter, for cooking
INSTRUCTIONS: To prepare the batter: Whisk dry ingredients to combine. In a large bowl, whisk the water, milk and egg until blended. Then slowly whisk in the flours and salt, until you get a smooth, silky batter. Cover and refrigerate for at least an hour, but preferably overnight.
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PREPARATION: Heat crepe pan or a small non-stick skillet. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Dec 21, 2017
Speycaster
6
Dec 21, 2017
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CuttoothFantastic, answer! Useful information, with recipes. I'm going to try both of your recipes. Thanks for your input.
Dec 21, 2017
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