How to Make Crepes

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howtomakecrepes

 

These crepes are so good I could eat them plain or with just at touch of jelly.  This is the sweet variation we have come to love as a family.  I have only found crepes this good in France.  For toppings be creative!  We like to indulge in a combination I ordered in France – nutella, bananas, fresh whipped cream and a sprinkling of powdered sugar.  Add fresh strawberries with whipped cream and powdered sugar.  Or it could be as simple as freshly squeezed orange juice with granulated sugar. For dessert top with ice cream and hot fudge.  These freeze well – although we usually eat them all within a day or two.  The recipe is made for a vitamix 16 cup blender and makes 24 ten inch crepes.  Scale down for a smaller blender.

Crepes

  • 6 large eggs
  • 2.25 cups milk
  • 1.5 cups water
  • 8 Tablespoons (one stick) melted butter
  • 1 Tablespoon vanilla extract
  • 1/2 cup sugar
  • 3 cups flour
  • 1/4 teaspoon salt
  • Butter for coating the pan

Preheat a nonstick crepe pan.  In a large 16 cup capacity blender combine eggs, milk, water, melted butter, vanilla extract and sugar. Pulse for 5 seconds.  Add flour and salt.  Pulse for 5 more seconds to combine.  Scrape the sides of the blender and pulse for 5-10 seconds until well combined.   Brush crepe pan with butter.  Use a 1/2 cup measuring cup filled about two thirds of the way full to pour batter onto the crepe pan.  Gently twist and turn the pan so the batter coats the crepe pan.  Cook for 5-10 seconds or until the edges appear dry.  Carefully flip the crepe and cook for another 5-10 seconds on the second side.  Cook on a wire rack and serve immediately.  Add more butter to the pan after cooking three crepes.

Calculation for batch of eight 10 inch crepes: 2 large eggs, 3/4 cup milk, 1/2 cup water, 3 Tablespoons melted butter, one teaspoon vanilla extract, 2.5 Tablespoons sugar, 1 cup flour, dash of salt

Calculation for batch of sixteen 10 inch crepes: 4 large eggs, 1.5 cups milk, 1 cup water, 6 Tablespoons melted butter, two teaspoons vanilla extract, 5 Tablespoons sugar, 2 cups flour, 1/8 teaspoon salt

*for savory crepes omit the sugar add an additional 1/8 teaspoon salt for a batch of 8 crepes along with 1/4 cup chopped fresh herbs, spinach or sun dried tomatoes to the egg mixture for every 8 crepes.