ID: e7427218...
A classic French crepe recipe that is incredibly easy to make. These thin, delicate pancakes are perfect for both sweet and savory fillings. The key is a smooth, thin batter and a hot, non-stick pan.
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Whisk eggs, flour, milk, oil, and salt into a smooth batter. → Chill the batter in the refrigerator for at least 1 hour. → Lightly oil a medium-hot non-stick pan. → Pour 1/4 cup of batter, swirl to coat the pan, and cook for about 1 minute on the first side and 30 seconds on the second. → Stack the cooked crepes and let them cool before filling.
Whisk eggs, flour, milk, oil, and salt into a smooth batter. → Chill the batter in the refrigerator for at least 1 hour. → Lightly oil a medium-hot non-stick pan. → Pour 1/4 cup of batter, swirl to coat the pan, and cook for about 1 minute on the first side and 30 seconds on the second. → Stack the cooked crepes and let them cool before filling.
調理手順を分析中...
The most common mistake is making the batter too thick. It should have the consistency of heavy cream. Don't be afraid to add a little more milk to thin it out after it has chilled.
Letting the batter rest for at least an hour is a crucial step for tender crepes.
Use a good non-stick pan over medium heat for best results. The heat shouldn't be too high.
You only need a very thin layer of oil in the pan, just enough to create a non-stick surface.
Once cooled, the crepes can be stacked, wrapped, and refrigerated for a few days.
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