How To Make Perfect Crepes

If you’re tired of making pancakes for Sunday brunch, try your hand at classic French crepes. These thin, pancake-like wraps can be made sweet or savory depending on what your taste buds desire. Crepes take a little bit more time to make than traditional pancakes, but they are certainly worth the extra effort. When making the batter, be sure to sift it through a strainer to get a smooth consistency for the perfect crepe. Don’t limit these tasty treats to the morning though. They are great for lunch, dinner and dessert as well. The options for the fillings are endless. You can stuff crepes with the classic, sweet Nutella and banana combination, or go for a more savory, substantial mix with cheese, roasted peppers, sundried tomatoes and sautéed spinach. You can add any protein, vegetable or flavor combination to make your crepe the perfect lunch or dinner. In this video, Chef Mark will show you how to make the perfect crepe for whatever fillings you’re craving. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Crepes Recipe

9 oz. all purpose flour
3-1/2 oz. sugar
1/2 tsp salt
6 xlarge eggs
3-3/4 cups of whole milk
1 tsp. vanilla extract
1 oz. Of Captain Morgan spice rum

1. Place flour in a bowl, add salt and sugar. Stir and mix well. Can sift it if desired
2. Alternately add eggs two at a time with the milk and mix well
3. Continue adding eggs and milk until a thin pancake like batter is achieved
4. Strain then chill for 2 hours
5. When ready to make crepes, heat a nonstick small sauté pan
6. Heat pan and add batter as demonstrated
7. Cook until light gold in color for more tender crepes
8. Stack while hot
9. Or freeze in small packs (can be frozen successfully as a stack)

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If you have questions or comments about this video or recipe please leave them below.


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