KitchenCraft KCCPSPREAD Crepe Spreader, Beechwood, 24 cm , Beige

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A crepe batter is very forgiving and can be adjusted at any time to get the perfect consistency. Just like for pancakes, consider the first Crêpe to be a test-crepe and adjust the batter after it if needed. You want the batter to be very smooth (without any lumps) and quite liquid. But I have really found that using a proper Crepe Pan is a real ( crepe) game changer. Not only using the spreader is much much easier than trying to find the right hand movement ( I know it doesn't look like it, but it REALLY is!), you also get a much thiner crepe that will cook much faster than on a regular pan. Tips & Troubleshooting Crepe Batter Consistency Cleaning your crepe pan is an important step in maintaining its quality and ensuring that it lasts for years to come. I love this cast iron crepe pan, but it's pricy. If you are looking to treat yourself, I say go for it! Simply cover the batter with a wrap and set it in the refrigerator. Give the batter a mix before cooking the basic crepes the next morning. Why do you rest crepe batter?

Cover the bowl with plastic wrap and place in the fridge to rest for at least one hour - preferably overnight. It is important to let the mixture rest as it will allow for the flour to hydrate properly and develop more flavours. Personally, I think simple and basic is best when you are trying to make a classic French crepe recipe. I love this basic mixture because it's so straightforward and easy. If you have decided on a wooden crepe spreader, then you want to make sure that it is made from cookware-grade wood. This means that it won’t damage your pots or pans, so you can feel confident in the quality. This recipe takes all of the fear and mystery out of these delicate crepes. They will soon become a favorite on your menu and used as a base for many delicious additions of sauce, cheese, meat, and berries.

What Can I Top My Crepes With?

Cook over medium heat until the crêpe comes away from the rim, about one minute or until the crêpe is golden brown. Fun Fact: Many countries and cultures eat pancakes on Shrove Tuesday, the day before the beginning of Lent, also called “Mardi Gras or “Fat Tuesday.’” While I find the best results when I allow the batter to chill for one hour, you can cook it immediately after making the batter. The results won't always be as nice and sometimes will cook a bit too fast. If making for the first time, I highly suggest following the recommended chill time. Why Are My Crepes Crispy? Heat up your crepe pan (use a cast iron pan for the best results) on medium heat and very lightly grease it with a little bit of butter. Any of the same items you would top a crepe with can also work inside them. What Can I Top My Crepes With?

I had to do a little sleuthing to figure this one out. But I think I found two of the oldest creperies in France, both located in France’s Brittany region. La crêpe du chat: Literally “the cat’s crepe.” It’s either a failed crepe or the last crepe made with the last of the crepe batter, which usually comes out small and irregular shaped, not round. So ugly, it’s only good for the cat. You can make crepes in a special crepe pan or if you buy the right sized crepe spreader, then you can use whatever frying pan you already have. Ok, you don’t NEED a crepe pan, but having the right equipment and tools makes the process of making perfectly symmetrical, thin crepes with crispy edges much more easily. Here are a few of the tools that most French homes use to create crepes. Once your batter has had time to rest in the fridge, it is finally time to cook them! Cooking them is probably the more 'technical' part of this recipe, as it takes a bit of training to get the perfect round and thin crepe. Using a Crêpe Pan

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To put this is in trendier terms, I've Konmari'ed crepe recipes until you are left with the most basic crepe. And the good news is that once you strip away all the complications from crepe making, the result is a delicious and perfect crepe. Ingredients you need to make this basic crepe recipe The secret ingredient is lots of eggs: Many chefs agree the extra eggs in a crepe batter are one of the secrets to a great-tasting crepe. I made all these easy crepes below with the help of a crepe spreader .That’s the only way I ever get the best crepes. Do you need to flip crepes: Yes, they need to cook on both sides - though the second side will cook much faster than the first one However, if you’ve never made crepes and are thinking that you can use your regular flipper or spatula to turn them, you might end up with a bit of a mess since they aren’t designed to support the whole crepe.

I hate lumpy crepe batter! The surest way to get out the lumps is to use a blender or food processor. For these easy crepes, I simply whizz all the ingredients together in the blender.

crepes recipe for a simple reason: it is my Mum's recipe. This recipe has been made the traditional way for over 40 years - and has been enjoyed every single time!

One of my favorite things to do is to entertain. I love hosting friends and family at my home. Big Sunday dinners after church are part of my childhood, and I learned from both my mom and grandma just how much joy can come from sharing a meal with those you love.

As an example, take a look at this Le Creuset Crepe Pan – the spreader that fits together is two times smaller than the pan, as a result, it will cover the entire diameter of the pan while you rotate it 360 degrees. I have included some single crepe spreaders and sets that don’t include a spatula if you already have one or don’t want one. Look For Cookware Grade Wood Make a hole in the middle of the flour and add the eggs. Start whisking immediately while adding milk a little bit at a time. If you let it sit, you will get lumps.