Read the story behind these delicious crepes here. Don’t forget to read the tips for making great crepes below.
Want more breakfast ideas? How about some Yogurt Pancakes. These pancakes are to die for! They’re soft, fluffy, light and super delicious.
Or how about some Banana Chocolate Chip Muffins? Moist & fluffy, these muffins are made from overripe bananas, yogurt & chocolate chips. It’s so good.
Merry Christmas everyone! What is your favorite recipe of your mom’s?
Mom’s Delicious Crepes Makes eight 12″ crepes
what you need:
8.5 oz all purpose flour (2 cups scoop and sweep)
1 cup milk
3/4 cup water
2 large eggs
2 tbs sugar
2 tbs unsalted butter, melted
1/2 tsp salt
directions:
1. In three separate bowls, combine the milk and water together, whisk the eggs and sugar together (in a large bowl), and whisk the flour and salt together.
Step #2 is crucial for lump free batter:
2. Pour half the milk mixture into the eggs mixture. Slowly add the flour mixture to this. Whisk to combine. Your batter will start to thicken. If the batter becomes too thick to whisk before you’ve finished adding the flour, add a little more milk mixture.
3. Once the batter is smooth and thick, add the rest of the milk mixture and melted butter. Mix well. Congratulations, you’ve just made a smooth and lump free batter.
4. Heat a pan over medium heat (I use a 12″ non stick pan). When the pan is ready, brush a thin layer of oil or butter on the pan.
5. Give the batter a quick stir before each pouring. Pour 1/4-1/3 cup of batter with one hand. Using your other hand, lift, tilt and swirl the pan to evenly distribute the batter (as thin or as thick you want your crepe to be).
6. When the top of the crepe starts to bubble and sizzle, flip the crepe to set the batter on the second side.
7. Stack the crepes on a plate. Keep them loosely covered in the oven set at 200 F if you want to keep them warm while you finish making the rest.
8. Drizzle with honey, agave nectar, maple syrup or strawberry syrup.
Tips:
1. Ingredients:
Water vs Milk: My mom’s recipe only calls for water. I replaced half the amount with milk for a slightly richer tasting and softer crepe.
Sugar: Adding sugar in the batter makes the crepes more golden in color and crispier even as they cool.
Eggs: Add 1 to 2 more eggs to this recipe for an even richer tasting crepe with a more golden color.
2. Flour to liquid ratio:
My mom uses a pretty unique ratio (1 : 0.85, flour to liquid in volume). I guess she likes her crepes thick. Other ratios I’ve seen are 1:1.3, 1:1.5, 1:2 and plenty in between. This really boils down to personal preference. So don’t be afraid to add liquid if your heart and tummy tells you to. Remember to adjust other ingredients accordingly. Also the thinner the batter, the faster the crepes cook and crisp up. So be mindful when you pour the batter, when you swirl the pan as well as the temperature of the pan.
3. Bubbles:
If after whisking there are bubbles, let it rest until the bubbles recedes before cooking.
You can choose to use a blender to mix the batter, but make sure to rest the batter until the bubbles have subsided.
4. Rest Period:
If you have the time and patience, let the batter rest 2 hours to overnight in the fridge. This yields a more complex flavor due to all the sciency things happening to the gluten, liquid and eggs. Bring the batter to room temperature before cooking (about 30 minutes after out of the fridge).
5. Store:
These delicious crepes can be stored in the refrigerator for a few days or in the freezer for a few months.
