Making Crepes

Stella
Silver Post Medal for All Time! 254 Posts

February 20, 2014

Making Crepes - Triangular folded crepe sprinkled with sugar and topped with a lemon slice. These thin pancakes are delicious and just as easy to make as classic pancakes. If you are making them for more than 2 people, I would suggest using more than one pan.

They can be frozen. Place each crepe on it's own piece of waxed paper. Stack and place them in a container and freeze.

Ingredients:

2 cups flour
4 eggs
2 1/4 cup milk
melted butter
1/4 tsp lemon zest

Steps:

Mix together the flour, eggs, and 1/2 cup of the milk until it is smooth.

Add milk until it is similar to the consistency of heavy cream.

Stir in the lemon zest.

Heat a non-stick pan on medium. When the pan is hot, brush the pan with the melted butter.

Making Crepes - Brushing pan with butter.

Using a small ladle add the batter to the pan and quickly rotate the pan around to cover it with a thin layer of batter. If you added too much pour the excess back into the batter bowl. If you don't have enough, ladle a little more in.

Making Crepes - Adding batter to hot pan.

Making Crepes - Swirling batter around pan.

Cook for about 3 minutes until the edges have browned and the bottom is light brown.

Making Crepes - Closeup of crepe cooking.

Flip, and cook the other side for about a minute.

Making Crepes - Crepe after flipping and cooking other side.

There are many ways to eat crepes both sweet and savory. We made these on a whim, so we filled some of them with butter and jam and others with butter, lemon juice, and powdered sugar.