logo
Bear Naked Food Easy Homemade Mushroom Stock
Easy Homemade Mushroom Stock
September 27, 2017
Bear Naked Food tender braised pork belly
Tender Braised Pork Belly
October 4, 2017

Easy Homemade Crepe

Bear Naked Food easy homemade crepe

There is something satisfying about making your own crepes. Not only are they easy to make but you could customize the filling to your heart’s content with no one to judge you. My top choice combination is chocolate hazelnut spread and sliced bananas. You could always pack it with fresh strawberries and whipped cream or spread on your favorite jam and honey. For savory version, fill the crepes with ham, mushroom and cheese, scrambled eggs or even roast beef.

Bear Naked Food Easy Homemade Crepe

 

You do not need any fancy equipment, crepe pan or wooden rateau to make crepe. As long as you have a regular large non-stick frying pan, you are good to go. Some recipes call for blending the batter with a food processor but mixing it in a bowl with a whisk does the job for me too.

You could prepare the crepes in advance and store them in the fridge.

The consistency of the batter should resemble a runny cream. If the batter is too thick, it will be difficult to achieve a thin layer and the texture will be too chewy. If it is too thin, your crepe will break easily in the pan. The measurement below works well for me. If you ever find the batter to thick, simply add a little more milk.

 

It takes a little practice swirling the batter into shape but from a scale of 1 to 10, I would say the level of difficulty is 3. Simply hold the pan handle with one hand and pour the batter in the centre of the pan and quickly swirl it around to form a round shape. The first one is always the “test batch” but by the third crepe, you are pretty much on track. Even if they do not look perfect, rest assured they’ll still taste good.

Bear Naked Food Easy Homemade Crepe

 

 

 

Ingredients:
½ cup (64 g) all-purpose flour
2 tsp sugar
1/8 tsp salt
1 large egg (I’m using 60 g)
¾ cup (175 ml) milk
¼ tsp vanilla extract

makes 5 to 6 crepes

 

The line up.

In a large bowl, add in flour, sugar and salt.

Add vanilla extract to the milk.

Crack the egg into the flour and slowly pour in the milk, stirring gently with a whisk.

Mix until smooth.

Strain the batter through a fine sieve. We are looking for a smooth and silky texture.

Let it rest for at least 30 mins at room temperature (You could prepare the batter a day in advance and refrigerate until ready to use).

Heat a large pan (about 8 to 10 inch) over medium heat.

Lightly grease the pan with a thin coat of oil by spreading it with a paper towel.

Hold the pan handle with one hand and pour a ladle of batter into the centre of the pan. Quickly swirl it to form a round even crepe. Do not worry if it is not perfect.

Cook for about 1 min on each side.

Transfer to a plate and repeat with the rest of the batter.

You should be able to get 5 to 6 crepes.

Spread on your favorite filling and top with sliced fruits if you wish.

Bear Naked Food Easy Homemade Crepe*You could make the crepes in advance, stack them on top of each other and cover with cling wrap. Refrigerate for up to 2 days and warm them in a pan slightly before eating.

Bear Naked Food Easy Homemade Crepe

 

Bear Naked Food Easy Homemade Crepe

 

 

Easy Homemade Crepe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 5 - 6 crepes
Ingredients
  • ½ cup (64 g) all-purpose flour
  • 2 tsp sugar
  • ⅛ tsp salt
  • 1 large egg (I’m using 60 g)
  • ¾ cup (175 ml) milk
  • ¼ tsp vanilla extract
Instructions
  1. In a large bowl, add in flour, sugar and salt.
  2. Add vanilla extract to the milk.
  3. Crack the egg into the flour and slowly pour in the milk, stirring gently with a whisk.
  4. Mix until smooth.
  5. Strain the batter through a fine sieve. We are looking for a smooth and silky texture.
  6. Let it rest for at least 30 mins at room temperature (You could prepare the batter a day in advance and refrigerate until ready to use).
  7. Heat a large pan (about 8 to 10 inch) over medium heat.
  8. Lightly grease the pan with a thin coat of oil by spreading it with a paper towel.
  9. Hold the pan handle with one hand and pour a ladle of batter into the centre of the pan. Quickly swirl it to form a round even crepe. Do not worry if it is not perfect.
  10. Cook for about 1 min on each side.
  11. Transfer to a plate and repeat with the rest of the batter.
  12. You should be able to get 5 to 6 crepes.
  13. Spread on your favorite filling and top with sliced fruits if you wish.
  14. *You could make the crepes in advance, stack them on top of each other and cover with cling wrap. Refrigerate for up to 2 days and warm them in a pan slightly before eating.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

Comments are closed.