As pancake Tuesday is on its way, today we have made some crêpes.
When it comes to the recipe it's hard to know which way to turn. They are usually made from three key ingredients : flour, eggs and milk, but proportions vary from regions and countries.
Although there are many, many crêpes batter recipes out there, here is the one that we find being the easiest and tastiest ! If you have a blender, you may use it for this recipe. Don't forget to check the tips at the end for perfect, stress-free pancakes.
 10 minutes + 30 resting time |
 3-5 minutes/pancakes |
 16 pancakes |
Ingredients
For the batter
• 250g of plain flour
• 4 eggs
• 100 ml of lukewarm water
• 500 ml of room temperature milk
• 30g of melted butter
• A pinch of salt
Optional flavouring (for sweet pancakes)
• 40g of sugar
• 1 tea spoon of orange blossom water
Start with the pancake batter
>> In a large mixing bowl, place the flour and the salt.
>> Add the eggs, the sugar and start mixing energically.
>> Add the melted butter and once the batter starts getting thick and hard to mix, add the water to thin it out.
>> Incorporate the milk little by little to avoid lumps.
>> Add the orange blossom water and mix until smooth and runny.
>> Cover the batter and let it rest for a minimum of 30 minutes, or up to 2 hours.
The pancake batter can be all natural or flavoured. If you don't like, or don't have, orange blossom water, the following are popular options but you can let your imagination run wild !
- Liquor or alcohol like gold Rum, Cointreau or Grand Marnier
- Edible rose water, or vanilla extract
- Lemon or orange zest
Cook the pancakes
>> Get a sheet of kitchen towel and keep it handy.
>> In a pan (ideally a crêpes pan) over medium-high heat, pour a bit of sunflower oil or butter, and spread it evenly with the kitchen towel on the surface of the pan.
>> Pour a bit of the batter (the equivalent of a ladle should be fine) and spread it. If you notice you poured too much you can quickly pour any excess back in your batter bowl to obtain a thin layer (but not too thin otherwise it'll be crunchy)
>> Once you see bubbles forming, use a spatula to turn the crêpes and cook it on the other side. If you're feeling brave, you can leave the spatula down and flip it in the air.
>> When cooked, crêpes should be a light golden brown colour. Place the crêpes on a plate and repeat the steps above until you've used all your batter.
Don't get discouraged if the first crêpe fails, according to the legend, the first crêpe is always unsuccessful ! (but, most likely, the pan wasn't at the right temperature or the oil was not spread evenly enough. The second one should be fine!)
Enjoy your crêpes with your favourite filling
>> Fill your crêpes with your favourite filling, like chocolate spread, chantilly cream, bananas, strawberries, jam, or butter, etc.. Whatever you want !
>> If you didn't flavour your crepes, you can add savoury fillings such as ham and cheese.
>> Our personal favourite : a bit a granulated sugar and fresh lemon juice !
>> In a large mixing bowl, place the flour and the salt.
>> Add the eggs, the sugar and start mixing energically.
>> Add the melted butter and once the batter starts getting thick and hard to mix, add the water to thin it out.
>> Incorporate the milk little by little to avoid lumps.
>> Add the orange blossom water and mix until smooth and runny.
>> Cover the batter and let it rest for a minimum of 30 minutes, or up to 2 hours.
The pancake batter can be all natural or flavoured. If you don't like, or don't have, orange blossom water, the following are popular options but you can let your imagination run wild !
- Liquor or alcohol like gold Rum, Cointreau or Grand Marnier
- Edible rose water, or vanilla extract
- Lemon or orange zest
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 |
>> Get a sheet of kitchen towel and keep it handy.
>> In a pan (ideally a crêpes pan) over medium-high heat, pour a bit of sunflower oil or butter, and spread it evenly with the kitchen towel on the surface of the pan.
>> Pour a bit of the batter (the equivalent of a ladle should be fine) and spread it. If you notice you poured too much you can quickly pour any excess back in your batter bowl to obtain a thin layer (but not too thin otherwise it'll be crunchy)
>> Once you see bubbles forming, use a spatula to turn the crêpes and cook it on the other side. If you're feeling brave, you can leave the spatula down and flip it in the air.
>> When cooked, crêpes should be a light golden brown colour. Place the crêpes on a plate and repeat the steps above until you've used all your batter.
Don't get discouraged if the first crêpe fails, according to the legend, the first crêpe is always unsuccessful ! (but, most likely, the pan wasn't at the right temperature or the oil was not spread evenly enough. The second one should be fine!)
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 |
>> Fill your crêpes with your favourite filling, like chocolate spread, chantilly cream, bananas, strawberries, jam, or butter, etc.. Whatever you want !
>> If you didn't flavour your crepes, you can add savoury fillings such as ham and cheese.
>> Our personal favourite : a bit a granulated sugar and fresh lemon juice !
Tips for stress-free crêpes :
- Use quality ingredients like free-range organic eggs and full fat organic milk to ensure the tastiest pancakes.- Make sure all of your ingredients are at room temperature (including your mixing bowl), otherwise the butter might solidify.
- Add the milk in several times to avoid lumps. If you notice lumps, you may pass it through a sieve. This way you will also avoid the chalazae from the eggs.
- Respect the resting time to let the starch inside the flour to rise.
- Grease your pan with oil or butter often to avoid sticky and overly crunchy crêpes. Ideally, grease the pan once every 2 crêpes.
- If you decide to add extra sugar, be careful because too much sugar will cause the pancakes to caramelize and stick to the pan.
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