How To Make Amazing Crepes At Home *spilling all my secrets*
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- Опубліковано 7 лип 2022
- Today, I’m sharing how to make perfectly thin & tender, authentic crepes at home. Homemade crepes can be tricky to make without knowing the essential tips. I am addressing all the troubleshooting so you can successfully make 5-star quality crepes at home.
Let me know if you enjoyed the video! 🙌🏻💬
📖 Get the written steps + the printable recipe from my blog!:
pastryliving.com/how-to-make-...
📌 The ingredients to make crepes
Enough amount for about 14-17 layers of crepes (25cm | about 10-inch diameter)
• All-purpose flour: 150g | 5.3oz (1 1/6 US cups)
• Granulated sugar: 50g | 1.7oz (1/4 US cup)
• Salt: 1/2 tsp
• Egg: 200g | 7oz (About 4 large eggs)
• Unsalted butter: 50g | 1.7oz (About 4 Tbsp)
• Whole milk: 500g | 17.6oz (2 US cups)
• Dark rum: 1 Tbsp (or 2 Tbsp if you love it!)
• Melted butter for a pan: Some
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
📌 Check out my other classic dessert recipes:
Black Forest Cake
• Amazing Black Forest C...
Lemon Madeleines
• How To Make Perfect Le...
How to make chiffon cake
• Amazing Chiffon Cake R...
📌 Other basic recipes:
Fresh Fruit Tart
• How To Make AMAZING Fr...
Lemon Pound Cake
• Very Soft & Moist Lemo...
Eclairs
• How To Make Amazing Ec...
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#crepesrecipe #crepes - Навчання та стиль
Hope it was helpful for you! It takes some time to get used to the moves and it is totally normal. After practicing with 1-2 batches, I bet you'll start seeing improvements!
nothing in spanish is good
Came out yummy ! Ty
Thanking you for the extra encouragement! It is an excellent video, well done you.
@@seanleith5312yes it is. And Jesus Christ exist. ❤
Get your hands on some "Nutella" if you can - as a topping :-).
You recipy has even less flour then mine but way more egg.
175g/500 ml 1 egg
Shape and thinness are very similar - delicate, light, soft yet a little chewy.
Thanks for sharing.
Greetings from germany.
December 2023 update: 20 years old man with mediocre cooking skills. Followed the recipe religiously. Best crepes ever.
I’ve been a UA-cam subscriber for 10+ years and I have never left a comment until today. Your video was so wonderful! Short, precise, and still amazingly informative with all the important tips and tricks! This was so helpful!! Thank you!!
Wow thank you so much🥹 What a compliment!!! Thank you so much for commenting and letting me know❤️
I am an infrequent commenter; I try to save comments, especially not-so-favorable ones for the occasional vid that really resonates for me. That being said, I'm with you. This was very well done.
The technique of showing what happens if pan is too cool or too hot was an excellent idea. I do not think I have seen this done before a teaching technique.
Does anyone really care that you've never left a comment before?
@@lonerebeIyou care enough to comment apparently.
I'm french and like the rest of us, we love to make crepes. This is an excellent tutorial.
But in addition to the ingredients you've added, I like to add a hint of vanilla (real is best but one cap of extract is fine). I also use a splash of rhum of good quality in the batter.
For the cooking, I flip when the sides starting turning brown.
Lifting the pan while pouring is key.
For the batter, just use a laddle.
For the serving, at my home we do it simply with sugar and lemon. It's amazing :)
Over all excellent video. If I was uncle roger I would call you auntie.
Thank you so much!🤗 I must try it with sugar and lemon.. sounds delish!!
Sugar & lemon is the way to go in Scotland too! Merci beaucoup pour les conseils! Je vais les essayer 🙏
I bet the vanilla makes it over the top good. When you say sugar and lemon are you talking about powdered sugar? (I can’t remember what other countries call it… icing sugar?)
@Imme_begin just white sugar, not icing sugar. Brown sugar is fine too but it tends to not disolve so well.
Definitely try adding a gulp of rhum or light beer (like a lager)@@Imme_begin
I love the chopstick method for flipping, as a European I would have never thought of that! I always flip with a flat spatula and a fork to carefully lift the crepe, to get the spatula underneath it. Unfortunately I can't really flip it by throwing it in the air, I've seen some chefs do that too 🙈
Thank you!
Dont worry about flipping it, im a trained chef and i also use the chopstick method.
Crepes are just too fragile as for example Pancakes
There are also tweezer tongs for cooking. Not too many people think to buy those.
I use a long wooden stick/rolling pin to flip them. I prefer it even better than the chop stick technique. It was the way my French grandmother taught me.
Never in my life did I think I could make crepes! After seeing how well you explained each step and why I decided to try. It turned out beautifully and delicious!!! Thank you for sharing!!!
A masterclass in not only how to make delicious crepes but also in how make a tutorial video! :)
Until now I’ve thought crepes were too difficult. Now, because of your precise directions, I’m going to try it. Wonderful video! Thank you.
Thank you, I'm so glad!!
Did you make them? They look delicious
This is THE perfect cooking video! I love how you show why it could go wrong and how to fix it! You are a great instructor!
I second this sentiment. This video has everything you need to know, plus a sprinkling of inspiration - the perfect recipe for encouraging people to try making crêpes, and also ideal for attracting UA-cam followers to your channel. Beautiful. 🩵
Thank you!🙏🏻
Wow, thank you!
Yes wonderful instructor with calm demeanor. Not talking at the top of your lungs as so many here in America do. Majestic me do nervous. Everything is loud here.
I remember as a child in South Africa my mother would make crêpes. She served it with cinnamon sugar. I cannot forget the smell❤️
Hmm I can imagine the smell right now! Amazing🥰
We call them pancakes in South Africa 😊 loved your video straight to the point and easy to follow. Thank you for sharing ❤
For me butter/sugar is the best topping but cinnamon/sugar sounds good too. What is probably also good is cacao powder mixed/sugar. We would have that on buttered slices of white bread. I loved it. That was growing up in the Netherlands.
My mother and grandmother used to make them. They were from Croatia they call them palacinke we had them with jelly, ground toasted walnuts and whip cream. My children love them with Nutella.
I just made your recipe this morning, and it was amazing. The measurements were spot on. I am gluten and dairy free, so I substituted canned Thai coconut milk for the cow's milk and Red Mill gluten-free flour for the regular flour. For the filling, I substituted coconut cream (1 Tablespoon per crepe) for the whipping cream. I used extra strawberries. Even with the substitutions, it was deliscious. I highly recommend your recipe! 😊
What did you substitute the eggs with?
@@anitaparikh6415she did not need to replace the eggs. I know they are usually in the dairy case but they do not actually have dairy or any gluten in them.
Cramped rasepie
So you didn’t follow her recipe.
nothing but PURE EXCELLENCE. crepes were INHALED at my household. ugh. thank you AYA!
The most complete tutorial on how to make crepes so far! Well explained with good tips on controlling the heat and how to swirl the batter. That was always my problem, now I know that I have to control how hot my pan is and to use batter with the right consistency - I’m definitely going to use your recipe. I found it useful when you went through how to overcome the different problems and the Q&A. Only thing I missed is seeing Rae enjoying the crepes at the end of video. Thank you Aya 🌸
Aww I’m so happy to hear that🥰 Thank you so much for such a detailed feedback. I was not 100% sure if I went too deep or I even thought of deleting the last section but I’m glad I didn’t!
Thank you for sharing your feedback🙏🏻❤️
@@PastryLivingwithAya I am thrilled you didn't delete it, too!! Who goes into that much troubleshooting detail? Almost no one. Who needs all that troubleshooting detail? All of us crepe newbies! I really, really, really appreciate your detailed explanations! Thanks! 🙂
I echo this. Thank you for not cutting anything out. It is these small details that can make it work or become another disaster haha
i mean, it's not rocket science. its eggs, milk, flour, and some type of fat. sugar and rum is optional depending on what you are using the crepe for...food or sweets. the key to a good swirl is to not have a thick batter. it needs to be runny or else it gets clogged in the pan. i flip with the pan since i mastered the technique. i love the chopstick method though. brilliant!
This is the level of detail I want when making crêpes! They can be particular and all of these tips sound incredibly helpful and I am excited to try to make crêpes again.
I'm glad it was helpful!
I am Polish and we have our Naleśniki, which is basically Crepes, and this is absolutely the best recipe I've ever did and tasted - says a person that always struggled with making them. Thank you!
I’m Ukrainian and we have also nalysnyky! But it’s originally russian food they even have holiday - maslynycia I think
I'm so glad!! Thank you for sharing the result❤️
This is one of the best tutorials I've ever seen. The simple instructions, perfectly timed editing, showing different scenarios of the "if this..." wow. Thank you!
Super instructions! Been making these all my life. Right after I flip I add about a tablespoon of grated cheese or jam along the center. Then flip them towards the center and fold end. The cheese melts perfectly and the jam is super warm. Can place on a parchment lined baking sheet and keep warm in the oven but my family just seems to stand behind me with forks and plates at the ready. ❤
You are so right about family. I never make them fast enough to have extra at the plate.
Haha they are so cute! And that sounds so delicious!!
I am french and this is a great tutorial! Personally I add less eggs, but these look amazing anyway. You got thickness perfect, and adding rum is great. If you are able to, flipping the crêpe in the air is really the easiest way. If you don't eat them all at once, a ziplock bag is the best way to keep them. And finally, the best and easiest toppings are: nutella or lemon + sugar, or sugar+butter.
What's the difference if you use less eggs?
@@theDsomething I do it because that's how I was taught. So tradition basically. Less eggs makes it much more hard to mix in the beginning, and you have to be more careful to not add the milk too fast. So use more eggs if you don't like mixing. It probably also changes the texture of the crêpe. It's cheaper too no doubt.
@@theDsomethingCrêpes also tend to stick less to the pan when more eggs are added in the batter
This is pretty much what pancakes are like here in England. We traditionally have them with lemon and sugar.
Nutella is gross. 😂
We add fruit, fresh, or thickened as pie fillings and top with cinnamon and whipped cream. We also make a chicken in voulet filling that is wonderful and savory.
Really anything is delightful in a good crepe! 😋
Your crepes have an amazing golden color and are crispy! Thank you for sharing your techniques
My pleasure!
I cannot wait to make these! They are the only crepes that came up in my feed that had any caramelization. Awesome video style as well. Short, concise, without being condescending. New subscriber. Can't wait to see more from you.
I absolutely LOVE how you dive into specifics. Saving me the time to go search up wether to use low or high heator wether I should rest my batter or not
Perfect recipe.
First try with no experience, 0 teared creps, paper tin and delicious.
Thanks, this really boosted my confidence on making it
Amazing!! Congrats🤗
So very relaxing watching you cook! We/I make thousands of crepes here at our place for our guests breakfast. I use a stainless pan and oil from a squeeze bottle and the highest heat possible, smoking hot , i toss flip the crepes in the pan although i do keep a flat thin flexible spatula at ready if needed because I cook so many they cook at high heat in about 30 seconds on one side and 10-15 the other. I don't add salt or sugar. I add a pinch of cinnamon to the flour and will add the egg and water at the same time and vigorously mix over the sink so as not to make a big mess. Almost all of our guests are from Europe. They tell me they are the best or just like mom . I enjoy watching other people cooking and there style and techniques you tube is great for that. We always learn something
just small variations: you can use brown sugar too, it gives an even more caramelized aspect. you can replace the butter with olive oil and also the rhum with cognac;)
I add anise extract to my batter when I make pancakes and I bet it would taste good in crepes too. I learned of this trick in an interesting way. My husband and I splurged on a weekend at a fancy resort. The pancakes had a delicious flavor but I couldn't put my finger on what it was. I asked the waiter if he could ask the chef what he put in the batter to make them taste so good. The waiter returned and told us that the chef added just a touch of anise extract. We later found out that they had a celebrity chef that weekend and it was Wolfgang Puck! We passed on the very expensive cooking lessens he was offering that weekend but I had gotten a free tip from Wolfgang Puck, so I was happy. If you try this, use very little. If you add too much it will taste like licorice.
Нет, нельзя заменить на оливковое.
Вы можете готовить как вам хочется. Но это уже будет ваш рецепт. Сделайте свой мастер - класс, и читайте коменты , про свои блины.
So happy for this tutorial. My family was Austrian and palschinken were made almost every weekend. We never used a recioe but your mixing technique really made me realize why my crepes sometimes are too thick.
I am from Brittany, homeland of the crêpes and honestly are pleasantly surprise with this video! Your crêpes look really tasty and moist!
We like to show off by flipping the crêpe in the air. Do it holding a golden coin in your left hand and if the crêpe lands right on your pan you will have money all year round.
Thank you so much!🥰 I’m so happy. I love crêpe! And they are so fun to make😊 Merci!
These crepes were phenomenal!!!! Truly, I think the best I've ever had in my life. I served them with Darbo Lingonberry sauce and homemade whipped cream and my son told me he could eat them everyday for the rest of his life! Bravo on your commitment to teaching us in such a clear and precise way. 10/10 stars!!!
Love the chopstick place, fold and spread technique. Thanks ❤
Hands down the best crepe recipe I’ve ever tried- crepes I’ve made before have tended to go a bit stodgy in the centre but when I tried this it was perfect, 100000/10!!
Thats it! the best crepe recipe in the internet thank you!!! Finally I'm able to make paper thin crepes :)
For a change I swapped white flour with whole grain flour/rolled oats flour mixture and it worked just as well.
Your crepes are the most amazing that I’ve ever seen. I love crepes, never knew the correct way to make them. I used to make these with pancake mix when I was a teenager. Thanks to you, I now know how to make them properly. Thank you very much for sharing your delicious recipe.🙏🏽❤️
Thank you😊 I'm glad it was helpful!!
For anyone who does not have, or does not want to use a non-stick pan, you can make these in a stainless steel or iron pan, but first add a dab of butter. You only have to do this the first time. We have to remember that they were making crepes long before non-stick came along.. : ).
Exactly. I run a small BnB in the Philippines and I cook crepes for my guests every morning. The batter I prepare is almost identical to the one in this video. I fry batches of 30-40 crepes and all that is done in a cast iron skillet . The only difference compared to a nonstick skillet is that you cannot fry on very low heat. Then it will stick.
@@onnyt60 cast iron is different to stainless steel though.
@@BigBootyBatman It doesn't matter. I'm just saying that you can make crepes on iron or stainless pans. Not just non-stick.
Carbon steel crepe pans are vastly superior to non-stick in my experience. They hold heat better and do not have the hot spots that light nonstick pans can have. I would not go with stainless steel, as you cannot really season them, and again they aren’t quite as good at retaining heat. Cast iron works too, but unless yours is highly polished and only used for crepes (and maybe eggs), it can be difficult to rely on. Black carbon steel crepe pans are simply the easiest to use and give you the best results.
@@roberttschaeferWhat other uses would the carbon steel crepe pan have besides cooking crepes?
When I was a kid my mother would grate some chocolate over the still warm crepe so that it melted like a sauce then rolled it up. It was heavenly! Highly recommend for the sweet toothed!
This is how I would make them when I worked in a kitchen, it can be done very quickly, and everybody seemed to enjoy them
My wife is Japanese and really likes it when I make crepes. Your recipe looks better than the one I’ve been using, so I’m going to try it. Thank you Aya!
BEST Crepe Recipe ever 10/10! I've never had a crepe recipe like this. Often I would have to tweak a recipe but this is PERFECT as it is. I had my doubts about adding 2 Cups of milk because it made the batter too watery for my liking. I was afraid the crepes would tear everywhere. But since I already had the mixture, I thought I may as follow everything to the letter. The results were fantastic! The only thing I added was 1 tsp of vanilla because I like the flavour so it is an option. Thank you Aya for generously sharing this recipe along with examples of what can cause failed crepes. I love this recipe and it is a TREASURE!
I want to thank you for this absolutely delicious version of a crepe recipe !!! I have made it twice and it is absolutely my favourite recipe. Love it❤!!!
Among! Knowing it is not the end for the country and not 23-345g, 39mL, 28-91 and 190-346 sec. Khaki Field in New Jersey has the model that makes this. ❤
Thank you for an Excellent tutorial. Well thought out and well produced. Loved your trouble shooting advice. I look forward to seeing more!!! You are making us home cooks better!!! Much appreciation!!!❤
Thank you🥹
Hands down, the best crepes ever. Thank you for this amazing tutorial! The crepes had a bite to them, almost like a chew which we loved. The recipe ratios also made it super easy to flip compared to the others I tried before.
Our favorite way to have it was with just a sprinkle of sugar (on the first side of the crepe before cooking the 2nd side) and with a squeeze of lemon or lime at the end.
I'm so glad!! Thanks for trying it out!
This was a fantastic video, thank you for all the nuanced tips !
💗
Thank you!!
I just finished making these crepes, and let me tell you they were phenomenal the crispy edges and perfectly soft and tender crepe ,i had mine with lemon juice and sugar just amazing . This will be my forever recepie for crepes . Thank you for posting this recepie.
That was a very good video. Not only a recipe, but tips and advice on what can go wrong and how to fix it. That's very helpful!
Blinchiki with butter and caviar is the best I've tried (and I tried a lot). It is a super delicious combination.
Tvorog with icing sugar for a sweet taste, on it's own for savory.
Outstanding instructions! You are so good at explaining everything!
Thank you so much!
i really like that you added methods for when the pan is too hot or not hot enough and how to fix it! great video 😸❤️
Great crepe making video, I love how you include all the reasons why you are doing what you are, & the timing of it, & all your details. Especially showing us what can go wrong & why & how to fix it! Yours is the first crepe making video I've watched & I am so glad - the "spilling all my secrets" made me choose yours first! I love your idea of turning it with chopsticks - I imagine that takes a little practice! Thank you for an excellent video, I don't have to watch anyone else's!
Just made them. With some practice with pour quantities, my pan was slightly bigger than yours, they came out perfectly. Because the pan was bigger, I had bit of issue using the chopsticks, so eventually I just used my hands. Coincidentally, we have the same range and it helped when I used the same heat settings as you did. Thank you! ❤
First time ever making crepes, and this tutorial is everything! They were the best I’ve ever had!! And so easy with the chopstick method
Oh my goodness those crepes look so light and yummy….simply stunning!
Excellent tutorial 👍👍👍 I love crepes ❤and now I have to try this recipe. Thank you for spending the time giving us the explanation of what could go wrong and how to correct . Your tips are very helpful , chopsticks … great tool for this flip. This video is going into my dessert folder and I will share your video because I think it’s THE BEST CREPE VIDEO I have watched.
Thank you for uploading 🙏🏻🙏🏻
Thank you so much🥰 What a compliment! I’m so glad it was helpful🙏🏻
Excellent tutorial video...she covers everything that one might encounter when making crepes. She's delightful 🎉
😊 thank you!!
Very nice. Most tutorials tell you how to do things optimally, but I particularly appreciate when they, like yours, tell you what to do when things don't go optimally.
I appreciate that!
I’m impressed how you flip the crepe. Thanks for the tip 👍🏻
Aya, thank you very much for the recipe and the chop stick hack; genious! I made these tonight for a snack since my wife and I weren't too hungry for dinner. We had simple fillings of ripe peaches and homemade whipped cream. The crepes were phenomenal by themselves, too! My wife never had crepes before and she loved them. Thank you!
Aww you are a sweet husband! Thank you for trying it and sharing the result!
Thank you for this recipe!
I have tried quite a bit of other recipes on this site, but this one is my favorite so far. My crepes came out thin, and have a nice crunch when I bite into some its bits. Plus it helps it doesnt take me half a day to prep and I can make it for breakfast on the samee day. Plus it helps that what I made actually looks like on the thumbnail!😁
With the minor exception of me sticking to vanilla exract.
Thank you very much and I will definitely enjoy this crepe recipe for a long while.
Thank you for trying it and sharing your experience! I'm so happy to hear that😊
One of the best cooking videos I've ever seen. Excellent tips & advice......you are a great teacher!
i randomly chose this one to learn how to make crepes because the picture just looked so good on the cover. and boy, i can tell you have so many good techniques and it shows you def tried so many times. thank you so much for sharing this!! ill def try this very soon!
Thank you!😊 I'm so glad it was helpful. Hope you'll love it!
i just made this recipe today, it tastes so good!!! simple and easy to follow :)
Awesome!!😊🙌🏻 I’m so glad❤️ Thank you for sharing it.
I have been making crepes since I was 12 and made many recipes, but your mixing of ingredients is totally different and I think might be a game changer for me - going to try right away :D
Thank you!!
They look so delicious! Thanks for sharing your recipe and tips with us 😋
My pleasure!
I tried it right away after watching this, it's delicious and yes the crepe doesn't easily tore, thank you for the tutorial & the tips 😊
I’m so glad to hear it! Thanks for trying it❤️
Very easy to understand 👏😍👍
It is good that the points are shown accurately ✨💖
Thank you!🙏🏻
Hi Aya, thanks for sharing all your tips and tricks, I’ve learned more from 10 of your tutorials than 100 of others, thank you….. I can’t wait to make your crepe recipe Xx❤xX
Aww thank you🥹 I hope you'll enjoy this one too!
I've never had crépes, but always wanted to make them to try. Thank you so much for teaching me how! ❤
Thank you, I hope you'll enjoy!
This was the most precise crepe making video I have ever seen. I had to watch because I love cooking up large batches of crepes and enjoy them with a sour creme and cottage cheese mixture similar to a cheese blintze. I would love an authentic recipe for the cheese blintze part. Although I I love my cheese blintzes they don't quite taste the same as I have had in restaurants. Thank you so much for this video. I am now going to check out your other videos!
Thank you so much!😊🙏🏻
Would this recipe work without sugar (and maybe a little more salt)?
We love salty crepes in breakfast too. You can put cream cheese, herbs and thin cucumber layers inside which is a fantastic breakfast if you did not try.
I also recommend adding some tahini (sesame paste) for the sweat one. It makes the caramelization so much better and the taste is fantastic.
The crepes look wonderful! Everything you make I want to cook immediately!
😁Thank you!!
I'm blown away. Thank you so much. I feel like anyone can use this information to actually start a crepe shop. God bless you for sharing all your valuable tips. You are an amazing teacher. ❤❤❤
Thank you🥰 So happy to hear that!
This tutorial was perfect! Thank you very much for being so detailed!
Amazing instructions, and such informative steps. Also using chopsticks to flip is just genius! So simple and easy, love it! Thanks Aya
Thank you!!😊 I’m so glad it was helpful🙌🏻
This was very helpful. Clear instructions and also I really liked the “what happens when you mess up, do this” topics at the end. Thank you!
Interesting use of rum! I always flavor mine with vanilla but I’ll try them with the rum.
Yes!!
Julia Child uses Grand Marnier and a recipe far superior to this one.
Thank you for all the helpful hints! Best video for crepe making!
Thank you so much!!
Thank you so much for this recipe and how you explained it,I absolutely love it, now I’m willing to do it with no fears of ruining it.🌻
Thank you. Yes you can do it!😊
This looks fantastic. I make my own Vanilla extract by using dark rum and always add a splash of that to my pancake or crepes batter.
Your teaching style is absolutely wonderful. 👏🏻👏🏻👏🏻👏🏻
Wow, thank you!
Excellent demonstration. I've never tried crepes before but it's now on my bucket list. Thank you, I like your teaching style!
Thank you, I hope you'll like it!
The reason to rest the batter is to let the flour swell before cooking.
It's always so interesting, as someone who has made thousands and thousands of crepes over the years, to see someone else's setup. Most of the things we do are really similar, like the measuring cup in the bowl for pouring the batter (though I typically use a 1/4 cup since I use smaller pans). I wanted to offer a couple of extra comments though:
First, I always use clarified butter to lube up the pan. It's very easy to make, and it does not burn or go bad as quickly as plain butter.
Second, you did a lot of mixing to avoid having lumps in the batter, but honestly I never bother. My batter always has lumps in it, and nobody ever notices in the finished crepes. They still cook the same. Although, I do rest my batter, and I wonder whether that extra time for flour hydration makes the lumpy parts have a better texture when they're cooked....
And third, I really recommend people try flipping the crepes with the pan! It's fun, it looks impressive, and it's really a lot easier than people think. You just shake the crepe down to the edge of the pan and give a little wrist flick, usually less force than people think. I've taught so many people how to do it, and without fail every person has nailed it within 5 tries.
You are the real deal! Those are the most delicious-looking crepes I have ever seen and I used to make them at work 👏🏾👏🏾👏🏾
Thank you so much!
I like the trick with shopsticks for turning the crêpes! I have to try that! Thank you for this very thoroughly detailed tutorial!
Hey, in my family we love thin crepe and my mother has a way more healthy and budget friendly recipe so I thought I’d share it.
Recipe:
- 1 and 1/4 cup of milk (I use plant milk, and you can also use water or half milk half water!)
- 1 egg (I find that it’s enough, but you could put two if it matters to you)
- 3/4 flour
- a pince of salt
- 1 tsp of sugar (optional, and if you’re making sweet crepes, I recommend adding two tsp of vanilla sugar)
- 1 tablespoon of oil (any kind, it doesn’t matter)
Since we like our crepes extremely thin, I often end up adding more liquid, like a 1/4 to 1/2 cup more, but it depends for everyone !
How is this healthier? Same ingredients, with exception of the rum which will cook off
@@1TieDye1 4 times less oil and you put half milk half water so it’s less fat.
When making crepes, one has to remember there will be filling, so no need to try to put more butter and milk than necessary, cause you won’t taste the difference once there’s filling I believe
In South Africa we call these pancakes, and no one actually makes pancakes 😂
I didn't know!
Made this recently as a thank you to our french hosts, they were all surprised including myself, these a delicious. 10/10 my go to crepe recipe.
Aww I'm so glad to hear that!!!😊❤️ Thank you for sharing it.
great video. You answered every question one could possibly have about making crepes. Really nice job!
In Russian culture we pretty much make and eat crepes on everyday basis. I never knew you could complicate the process this much!! It’s so much more simple, mix eggs with milk add flour, don’t worry about flour balls, it will dissolve on its own and be super smooth. Add butter, sugars/flavourings. Leave it for flour to do it’s magic. Pour. Cook. A regular spatula will do the job to flip it. Cook. Flip onto plate add butter. Done. No need for all the chop stick flipping and mixing dry ingredients. What nonsense.
Orcs have culture?
@@canadiangemstones7636 stop offending people for no reason. go learn some manners.
@@SilverSurfer-mg6ti blini dont have to be thick, theyre not pancakes.. you can make them thick or thin however you prefer. I prefer them thin. so no, my crepes are thin just like in the videos, theyre not pancakes jzz 🤦♀
@@SilverSurfer-mg6ti Silver Surfer replied: "You *pancakes* are probably thick like a blini 😂😂😂😂😂 and NOT wafer thin." . end of convo mate. bye
@@xmyxymxI think she may have meant her comment for the other person - not for you.
Incredibly well-organised instructions! Thanks!
Thank you so much.
I've been making crepes for decades BUT I love how thin yours are!! Thanks so much for this video.
I just subscribed!!!! 😉
I'm glad! & Thank you for subscribing!
That was wonderful. Now all we have to do is practice. I love a lesson when the teacher has it down to a science. Thank You!
Thank you😊
Hands down the best crepe recipe! The rhum is an amazing touch. Thank you!
Thank you so much!
Subscribed! Just SO LOVE your attention to carefully observed details🥰
those crepes look absolutely beautiful. a gallete tutorial would be much appreciated!
WOW! This is the best recipe of French crepes. Thank you so much.
Thank you so much for this recipe. The crepes look amazing ❤
One of the best crepe tutorial videos online! Brava!
Wow, thank you!
i love the chopsticks method to flip the crepes really helpful tip thank youu❤
Awesome😊 thank you!
今まで作った中で1番美味しいクレープが出来ました！！素晴らしいレシピをありがとうございます❤
Ohhhh! These look perfect! Thank you for this video! I absolutely love crepes! ❤️💜❤️
Me too!!
This is a fantastic video! I love that you showed all the mistakes I could make, how they would look, and how to fix them. It was just so simple and comprehensive. Thank you very much!
This is very similar to how I make pancakes in England,with sugar and lemon on them,but only mixing the eggs in first without a wee bit of milk,and adding rum,is something I will now try.Thankyou,yum!❤
Your video is VERY well done. Your attention to detail is wonderful! Thank you for this awesome tutorial!
Wow! This turned out SO GOOD. The batter is so easy to work with, no matter how you flip it it ends up just fine. I kinda thought that the thicker, the easier but apparently it’s not the case