Fluffy Crepes

My authentic French crepes recipe

Making crepes is our favorite thing to do every Saturday morning! I usually make the batter a few hours before starting to bake them and let it rest which results in a much more smoother batter. Here is the recipe:

Ingredients for 30 Crêpes:

  • All propose flour 500gr/4 cups (make sure to sift the flour in order to have a smooth texture in crêpes)
  • Sugar 100gr (1/2 cups)
  • Salt 10 gr or ½ teaspoon
  • 8 egg yolks
  • 4 eggs
  • Milk 1 liter (0.26 gallon/34 oz.)
  • Unsalted butter 200 gr (7 oz.)
  • Vanilla extract 1 teaspoon

Directions:

  1. In a large mixing bowl, combine flour, salt and sugar;
  2. Beat eggs and egg yolks with sugar;
  3. Whisk together egg mixture to flour;
  4. Pour ¼ your milk in a pan and add butter to it and put it over a medium high heat until butter is completely melt; watch it carefully until the milk and butter mixtures comes to a boil (don’t let it boil though!) and gradually add the rest of milk (3/4);
  5. Add in milk and butter mixture to flour and eggs batter and beat until smooth;
  6. Add in vanilla extract and let it rest in refrigerator for at least 1 hour;
  7. Heat a lightly buttered frying pan over medium high heat and pour the batter onto the pan, using ¼ cup for each crepes;
  8. Tilt the pan with a circular motion so that the batter coats the surface evenly;
  9. Cook the crepe for about 2 minutes, until the bottom in light brown; loosen with a spatula, turn and cook the other side;
  10. Serve the crepes hot with Nutella (why not a scoop of ice cream/chocolate ice cream!!);
  11. Bon appétit!
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