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How To Make Homemade Crepes From Scratch

How To Make Homemade Crepes From Scratch – A staple recipe for homemade crepes! They are perfectly thin and tender, deliciously buttery and soft and cooked in a perfect golden speckled chocolate.

These easy crepes are as good as the ones you’ll find at your local crêpery! And the topping or filling possibilities are endless!

How To Make Homemade Crepes From Scratch

How To Make Homemade Crepes From Scratch

A crepe is a very thin cake, similar to a pancake, usually served for breakfast or dessert. He traces his roots to Greece and then to France.

Easy Homemade Dairy Free Crepes

Crepes usually come in sweet and savory versions. (I’ve included the recipe for a delicious one below). And people of all ages love them!

Traditional French crepes are made from simple ingredients such as flour, milk or water, eggs and salt, and often also contain butter or oil and vanilla. No leavening ingredients (such as baking soda or baking powder) are required, making these thin, flat and fluffy wafer cakes.

Here are the ratios I like for crepes, 1 cup flour, 1 1/2 cups milk and 3 eggs. Some may say that 1 egg is too much but they give the crepes a better overall structure/texture and they hold up better and don’t tear as much.

I’ve experimented with both 2 and 3 eggs, go for 3. Also why use water when you can use milk? It gives more flavor as there is no hint of vanilla.

Easy Crepe Recipe (video)

For crepes, my favorite way to mix batter made from scratch is to use a blender for a smooth, lump-free batter (plus bonus, it’s the fastest way). Then in order for the dough to settle and the liquid to saturate the starch, you need to rest the dough for 1 hour (30 minutes is possible in a hurry).

I’ve never owned a crepe maker or crepe pan, so don’t worry about buying a special pan just for making crepes. Only a non-stick pan with a good non-stick coating will do (I just don’t recommend using a pan where the coating is starting to wear, the crepes may stick).

Crepes are the perfect base for your favorite fillings and toppings. Here are some ideas to get you started:

How To Make Homemade Crepes From Scratch

I was scared to try making crepes but one day I tried it, then of course I realized how easy it is and now I’m hooked. It really is a must have recipe!

How To Make Crêpes

Try this recipe yourself and write what you think in the comments below. What do you think is the best crepe recipe??

This is my idea of ​​perfect crepes. Perfectly thin and incredibly tasty! It can be made sweet or savory. Dust with powdered sugar or fill with your favorite crepe fillings. This easy crepe recipe makes very thin and fluffy French-style pancakes. Make by hand in a blender or even faster. They are perfect for filling or topping sweet or savory ingredients.

Crepes are soft, buttery French-style wraps that are easy to prepare. These seem to be reserved for fine cafes, but you can make dough from common kitchen staples that you probably have on hand. Thin pancakes are ideal for decorating with your favorite toppings or fillings.

Learn how to make sweet or savory crepes with easy step-by-step instructions. You can whip it up by hand, or I’ll show you a quick blender method. After practicing these techniques, you’ll be a pro in no time!

How To Make Easy Crepes

Both use a pourable, flour-based dough that is cooked in a pan to create a round shape. Crepes use only eggs as leavening, resulting in a light and fluffy flat cake that can be sweet or savory. Pancakes leaven the dough using a chemical leavening agent, creating a long, soft cake that is slightly sweet.

I used all purpose flour for the base. It contains about 10 to 13% protein depending on the brand. This type of dough contains the right amount of protein to create a flexible texture rather than being hard and rubbery.

You can use other varieties such as buckwheat, cornmeal, chestnuts or almonds to flavor the dough. Almond flour can be soft because there is no starch or gluten to bind.

How To Make Homemade Crepes From Scratch

This recipe uses milk and water to dilute the milk fat. The result is a light and fluffy crepe – using all the water that lacks body, texture and flavor. You can use just milk, but the extra fat will make the texture heavy and dense. I recommend using 2% milk fat if going that route. Dairy-free options include oats, almond, cashew or coconut milk.

How To Make Crepes From Scratch Perfectly

Lipids help coat the flour proteins, preventing the texture from hardening. This makes it easier to lift from the pan. The fat allows it to stack well, set aside when making batches, or store in the fridge. Coconut oil or vegetable oil can replace the butter but it won’t taste as good.

For sweet crepes, add 1 teaspoon of granulated sugar and 1 teaspoon of vanilla extract to the batter. For savory crepes, omit sugar and vanilla and add ¼ teaspoon salt. You can add fresh chopped herbs like chives, tarragon, green onions, parsley and chervil.

Crepe batter consists of just six simple ingredients. However, the way you mix it results in a flexible texture. You can use simple tools like a bowl and a whisk or a table blender.

It is important to gradually combine the dry and wet ingredients to ensure a smooth dough. First mix the flour, sugar (if using), and salt. This process distributes the particles evenly. Then add melted butter. Make sure it’s not over 140 degrees, or the eggs will curdle. Add eggs, milk, water and vanilla (used for sweet crepes) then slowly mix.

Classic French Crepes (easy Basic Crepe Recipe)

Egg proteins help bind ingredients together, providing structure. Short mixing develops adhesive bonds with the flour proteins, making it pliable and easier to roll or fold. However, a high liquid ratio dilutes the gluten, preventing a rubbery texture. Sieve to remove undissolved lumps of flour.

Uses a high shearing speed of the blades in the blender cup to create a smooth consistency in a minute or less. I add the liquid ingredients first, egg, milk, water and vanilla extract, which prevents dry spots on the bottom of the cup.

Next, add the dry ingredients, and process on medium speed to hydrate the flour and activate the proteins to form gluten bonds. Straining helps remove lumps or large bubbles of dough that form during the process. Large air pockets can shrink the dough, making it prone to tearing.

How To Make Homemade Crepes From Scratch

After straining the dough, chill and rest for at least 1 hour before cooking. This period allows the gluten protein to relax so that the texture does not become rubbery. The starch in the flour absorbs the liquid so that the dough thickens slightly. It optimizes the gel when heated for flexible yet soft crepes.

Homemade French Crepes Are The Best Choice For Irresistible Summer Desserts

Resting gives the sugar and salt time to dissolve completely, making the crepes even better. Hydrated flour thickens over time, so I add a small amount of water to the batter before cooking to thin the consistency. It should be like whipped cream. The dough can be made a day ahead, stored in an airtight container in the fridge.

Crepes are so popular that special pans are made to make them. It is usually made of steel or aluminum, with shallow sloping sides. Some bring spreaders for dough. However, I found that you can use a 10-inch nonstick pan and get round, thin crepes with even thickness. You can also use an 8 or 12 inch pan. I use 3 tablespoons of flour for the small size and 5 tablespoons for the large one.

I like to use unsalted butter to cook the dough. Add about half a teaspoon, so that it covers the pan, then remove most of it, leaving a thin film. The butter has a milky consistency that is slightly browned, which creates a candy-like flavor on the surface of the crepe. It also helps crisp up the edges a bit for a nice texture contrast.

Wipe the pan between batches each time you add the butter. If you reuse the butter, the solids will burn off. You can brush clarified butter or ghee on the pan, free of milk solids. It won’t brown as quickly on the surface, but it will add a nice flavor. Alternatively, use vegetable oil or another neutral flavored oil such as avocado or coconut.

Easy Crepes With Pancake Mix

Make sure the pan is preheated before adding the butter and batter. This process will give you a more even color. The first crepe tends to be thicker and takes longer to cook, which helps prepare the pan for the next one. As the entire pan heats up, each crepe will be more consistent in color and cook faster.

Monitor the process and see the changes. For a quick test, add 1 teaspoon of batter to the center of the pan and cook it for 15 to 20 seconds. If it turns golden brown,

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