These crêpes are buttery and just sweet enough to caramelize lightly in the pan without tasting cloying, perfect for pairing with anything.
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00:00 Hey everyone, it's Tia in the Delish Test Kitchen
00:02 and I'm gonna show you how to make my favorite crepe recipe.
00:06 It's super easy to make, it's super easy to flip them
00:10 once you have the confidence and you will after this.
00:14 I'm gonna show you how to do it.
00:15 Let's get started.
00:16 This is the easiest breakfast recipe I've ever made.
00:20 It's super easy to batch.
00:22 You can make it in advance, the batter,
00:25 and if you want, you can also make the crepes themselves
00:29 ahead of time and they are just as good reheated
00:32 as they are fresh.
00:34 You can even freeze them if you want.
00:36 We are gonna take our eggs, milk, flour, salt,
00:41 sugar, and some melted butter, put it in the blender
00:45 and whiz it all up.
00:47 Sugar in crepes can be controversial.
00:49 Ultimately in testing, I found that when you add
00:52 a little sugar, it helps with the caramelization
00:54 of the crepe in the pan and I really liked that
00:58 so that's why I put it in.
00:59 If you want your crepe a little sweeter,
01:02 you can add a little bit more,
01:04 say up to two tablespoons of sugar,
01:07 but definitely I would advise putting in
01:09 at least a little bit just for the caramelization.
01:12 Now that our batter is totally smooth, completely blended,
01:15 we're gonna put it in a container and store it
01:17 in the refrigerator for at least an hour.
01:20 You can also do overnight.
01:22 I honestly prefer overnight.
01:23 Why are we resting our crepe batter?
01:25 Well, resting the batter in the fridge
01:28 allows the liquid in the batter to absorb the flour
01:32 and hydrate.
01:33 Basically, it's gonna help the crepe hold together
01:36 in the pan.
01:37 Also, resting the crepe batter allows the gluten,
01:40 which we've really activated in the flour, to relax,
01:44 which will yield a more tender crepe.
01:47 I'm gonna cover this and get it in the fridge.
01:50 Be prepared for the fact that your first crepe
01:53 is going to suck.
01:56 You may be the most professional crepe maker in the world.
01:59 It's still gonna flop, okay?
02:01 So don't stress about it.
02:03 Don't worry.
02:04 Expect it.
02:05 It happens to me every time,
02:07 and I can almost guarantee it's gonna happen to you.
02:09 So just roll with the punches and work through it.
02:13 We're gonna start by heating our pan to medium.
02:15 The best pan for crepes is gonna be a nonstick pan,
02:19 not too big.
02:20 I recommend eight or nine inches.
02:23 You want nonstick.
02:25 You really want nonstick,
02:26 because if you use a pan that's not nonstick,
02:29 guess what?
02:30 It's going to stick, no matter what you do.
02:33 And to that pan, while it's heating,
02:35 we're gonna add just like a half teaspoon of butter.
02:38 Just the first time, melt that.
02:40 It's a nonstick pan,
02:42 but we want just a little bit of fat
02:44 to help grease the works to start with.
02:47 When it comes to getting the batter in the pan,
02:49 there are many different ways you can do it,
02:51 and there's really no one right way.
02:54 I personally like to use a quarter cup measuring cup,
02:58 because that's the amount of batter that you use.
03:00 I like to use that because then I literally know,
03:03 I can be absolutely sure
03:05 that I am putting the right amount into the pan.
03:08 Other people might like to use a ladle.
03:11 Other people, you can do this if you're brave,
03:13 just pour it straight from the jug.
03:16 Again, you do what works for you.
03:18 Once that's melted,
03:20 we're gonna add a quarter cup of batter
03:22 to the center of the pan,
03:24 twirl it to get it to spin out into this nice circle,
03:27 and then we're gonna let it cook
03:29 for about 45 seconds to a minute,
03:31 just until it's golden brown on the bottom.
03:34 Then we're gonna flip and let it cook again
03:37 until it's golden brown on that side too.
03:39 And that's it.
03:40 Look at these gorgeous golden brown crepes.
03:43 Man, we could be in Paris right now,
03:46 and they were so simple.
03:48 Six ingredients, blender, let 'em sit,
03:52 and then cook 'em off in less than five minutes.
03:56 They're light, they're tender, and just sweet enough.
04:03 That little bit of sugar that we put in the batter
04:05 helped to create this gorgeous golden brown caramelization
04:08 on the underside of the crepes
04:10 that really adds to both the flavor and texture.
04:14 I love these crepes because you can serve them
04:16 with whatever you want.
04:18 You can go sweet with some berries,
04:20 maybe a little powdered sugar, maybe some jam.
04:23 You can also go savory and fill them with eggs,
04:27 fill them with bacon,
04:28 fill them with sauteed vegetables, anything you want.
04:32 This is my favorite crepe recipe.
04:34 So for this and other breakfast classics,
04:36 stick around here at delish.com.
04:39 (upbeat music)
04:41 (upbeat music)