i'm sharing with you how to make french
crepes these make a perfect weekend
brunch served with lemon and sugar or
nutella and cream for dessert
welcome to recipes by karina where i
share with you how to make classic and
simply delicious recipes
make sure to subscribe for a new video
each week
to make these french crepes measure out
one cup or 125 grams of standard or
all-purpose flour
place a sieve over the mixing bowl and
pour in the flour sipping it through to
remove any lumps
this is an important step as it's such a
delicate batter that we definitely don't
want any lumps in
you'll notice i give the recipe amounts
in metric and imperial so no matter
where you're from in the world it should
be easy enough to follow
if you'd like the full recipe for these
french crepes it will be on my website
as well as the full measurements in the
description box below
add a pinch of salt to the flour and use
a whisk to combine the ingredients and
set the bowl to the side
one of the reasons i love making crepes
is they only require five ingredients
all of which i always have on hand
you can enjoy them in so many ways
savory sweet breakfast lunch dinner
dessert
they're just as much about what you fill
them with as they are about the crate
itself
in a smaller bowl begin measuring out
the wet ingredients we'll need 2 medium
sized eggs for this recipe creak them
both into the bowl and using a whisk
give them a good mix so the whites and
yolks are completely combined
make sure your eggs are at room
temperature if you store them in the
fridge just remove them about 30 minutes
or so before you start making these
crepes
measure out the milk i'm using skim here
but any kind you would like will work
fine pour the milk into the mixing bowl
with the beaten eggs and using the whisk
combine the ingredients together well
let me know in the comments below if
you've ever made your own crepes before
and what your favorite fillings are i
can't go past lemon and sugar so simple
but so delicious although i would love
some new flavor ideas
when the milk is fully mixed with the
eggs we're ready to combine the wet and
dry ingredients together start to add a
small amount of the wet ingredients into
the bowl with the dry i would say about
a quarter of the mixture
use your whisk here and give the batter
a really good mix our goal here is to
try eliminate the chance of lumps in the
batter which is why we're only adding a
small amount at a time
you should have quite a thick batter so
once everything is well combined add
another quarter of the wet ingredients
and give it another mix
from here you just need to keep slowly
adding the wet ingredients quarter at a
time giving the batter a thorough mix in
between
once you've finished if you do have any
lumps these can easily be removed by
pouring the batter through a sieve
this can be quite a bit of work and if
you do want a little shortcut that's not
exactly the traditional way of making
something but works perfectly well
you can add everything to a blender and
let that do the work for you
it removes 100 of the lumps mixes
everything perfectly and doesn't take
much time or effort at all
lastly for these crepes we'll need a
small amount of melted butter
melt this in the microwave or in a small
pot and add to the crepe basil whisking
it in well
ideally this crepe batter now needs to
rest as we've whisked it you'll notice
most recipes say not to over mix as this
creates a tough product
this much mixing develops gluten in the
flour so resting it rests the gluten
helping the batter to relax making it
less likely to tear
if i'm making crepes i'll usually make
them the night before so they can spend
the night in the fridge ready to be
cooked the next morning
but if you don't have that kind of time
an hour or so will do the
trick when you're ready to make your
crepes heat a fry pan or crate pan over
medium heat i have a special crepe pan
the only real difference is it has low
sides making it so easy to flip these
but if you don't have one a large
regular fry pan will be perfectly fine
using a pastry brush or a paper towel
dipped in melted butter grease the pan
you don't want to add butter straight to
the pan as we only want a super light
layer
using a ladle or measuring hat measure
about a quarter or so of a cup full of
beze and pour it into the pan
i'm using a crepe tool to evenly spread
my crepes but you can also achieve this
by tilting the pan to cover a crepe tool
just means you'll get perfect run crepes
every single time
cook the crepes over medium heat for
about 30 seconds to a minute until you
can see the top of the crepe is sitting
using an offset spatula get under the
side of the crepe and flip it with the
help of your hands these are so delicate
so make sure you're extra careful
cook the crate for a further 30 seconds
on the next side before removing from
the pan and continuing with the
remainder of your batter
keep them warm under a tea towel until
you are ready to serve i enjoy them best
the classic way with fresh lemon juice
and a dusting of sugar but the toppings
are endless let me know if you're going
to try this recipe and don't forget to
subscribe to my channel for new recipes
each week thank you for watching and
i'll see you on my next video