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This is my time tested recipe for how to make crepes in a regular skillet, from scratch, at home. Step-by-step photos and instructions on everything about crepes: how to make crepe batter, how to flip crepes, how to make sure they don’t stick to the pan, etc. Easy crepe recipe for French-style crepes! How to make crepes

Because I make the crepes so often at home, I became somewhat of an expert in my family on how to make crepes, and mind you, being an expert in crepes does not amount to many privileges here, except for the privilege of making lots of crepe batter and practicing flipping them (the crepes) on a frying pan. I literally could flip them with my eyes closed. The easy crepe recipe I have below is for classic French style crepes: thin, slightly sweet, perfect for all kinds of delicious crepe fillings!

Crepes and I go back together long ways. You see, I grew up eating crepes on a weekly basis: my mom would usually cook them during the weekend, and my sister and I would eat them for breakfast, almost always with home-made sour cherry preserves. The sour cherry preserves were prepared by our parents during summer, with cherries from huge sour cherry trees in our garden. My sister and I would pit the cherries.

And, yes, the crepe batter recipe and the process of making crepes are so easy. In fact, the only “hard” part is using the right frying pan and a little bit of practice to flip the crepes. If you never made crepes, I highly recommend using non-stick pan, which will virtually guarantee that crepes won’t stick to the pan. I personally like to use stainless steel skillet, as it results in a much better crepe texture, but using stainless steel will require some practice (as far as how hot you need to get that pan to make sure crepes won’t stick). With non-stick, it’s easier.

The below crepe batter recipe and tutorial describe how to make crepe batter from scratch, without lumps, how to get just the right batter thickness. For crepes, the less thick the batter is, the better. If the batter is not thick enough, though, you will end up with crepes that will be very hard to flip to the other side – they will be too thin. So, it’s a fine balance: just how thick the crepe batter should be. Below I provide precise measurements that I use for my easy crepe recipe that always result in amazing crepes that are slightly sweet, soft, easy to flip and easily moldable in various shapes (pockets, tubes, etc., more recipes to come!). One of my most favorite ways to serve crepes as a dessert is crepes with agave-ricotta cheese filling, topped with pears roasted in honey.

Ingredients you’ll need for this easy crepe batter recipe:

2 cups milk 1 ⅓ cup flour 1 egg 1 tablespoon vegetable oil ½ teaspoon baking powder 2 tablespoons sugar

How to make crepes:

First, make the crepe batter:

Mixing the crepe batter

Pour crepe batter onto the heated and greased frying skillet (grease the skillet only once, for the first crepe)

Pouring crepe batter onto the heated frying pan

That’s what it looks like when you pour the crepe batter onto the heated and greased stainless steel skillet

Pouring crepe batter onto the heated frying pan

Pouring crepe batter onto the heated frying pan

Cook a crepe on one side until the liquid crepe batter becomes more solid:

Crepes cooking on one side

Here, you’re cooking a crepe on one side until the crepe becomes more solid. Here is the crepe almost ready to be flipped over:

Crepe is almost ready to be flippped over

All liquid crepe batter is gone, now you have just a nice bubbled side of the crepe:

All liquid batter is gone, just nice bubbled side of the crepe is there

Now it’s time to flip the crepe to the other side, using the metal spatula:

Flipping the crepe

Gently pick up the crepe around its circumference, using the metal spatula:

Flipping the crepe

And … flip it!

How to flip the crepe

Crepe successfully flipped to the other side:

Crepe successfully flipped to the other side

Crepe is cooking on the other side

Cooking crepe on the other side

Pick up the sides of the crepe around its circumference to check for doneness

Checking for crepe doneness

Pick up the whole crepe and transfer it onto the plate

Checking for crepe readiness and flipping it onto the plate

Enjoy the crepes! So, yes, making crepes in a stainless steel skillet is definitely possible! I’ve been doing it for years. It just takes practice. Of course, if you’re new to making crepes, it’s probably easier to stick to non-stick skillets. 🙂 I really hope you find this easy recipe and my instructions for how to make crepes useful!

How to make crepes, easy crepe batter recipe

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