Thin & Tender Crepes
easier than you think
Adapted from: https://pastryliving.com/how-to-make-amazing-crepes-at-home/
Ingredients
- 5.3 oz All-purpose flour (1 1/6 US cups)
- 1.7 oz Granulated sugar (1/4 US cup)
- 1/2 tsp Salt
- 7 oz Egg (About 4 eggs)
- 1.7 oz Unsalted butter (melted) (About 4 Tbsp)
- 17.6 oz Whole milk (2 US cups)
- 1 Tbsp Dark rum
- Some Melted butter for a pan
Instructions
- Whisk the dry ingredients together: all-purpose flour, granulated sugar, and salt.
- Add eggs. Mix until the batter looks very smooth. Scrape off the bottom and sides of the bowl to pick up all the flour. It looks lumpy initially, but continue mixing until it gets very smooth. Mixing it well strengthens the glutens in the flour and creates crepes that do not tear or break easily even when they are paper thin.
- Add melted butter. Mix well until it's evenly incorporated. Use very warm butter so it doesn't get hardened while mixing the batter.
- Add about one-third of the milk and mix well until the batter looks even. (Mix slowly at the very beginning to avoid spilling milk)
- Add the rest of the milk and mix. Scrape off the sides of a bowl on the way to ensure it's evenly incorporated.
- Add dark rum. Mix until it's evenly blended.
- Heat a non-stick pan at medium-low to medium heat.
- Apply a thin layer of melted butter right before you pour the batter. Coating a thin layer of melted butter helps to prevent crepes from sticking to the pan. It also adds better caramelization on the surface.
- Lift the pan off the heat and pour a little less than 1/3 cup of the batter (80% of the capacity) for a 10-inche (25 cm) pan.
- Shake the pan well as you pour it to spread it wider.
- Swirl the pan in a circular motion and spread the batter to the edges of the pan before it begins to set.
- Turn the pan once or twice while cooking it to deliver the heat evenly.
- Once you start seeing a nice golden brown color on the edges, it is a sign that you have the same caramelization on the bottom surface.
- Flip the crepe and cook the other side for 5 - 15 seconds. This process also prevents each crepe from sticking to each other when they are stacked together.
- Remove from the pan and drop it on a cloth or paper towel.
- Flatten the crepe while it's warm after putting on the counter, otherwise it gets wrinkly after it cools down
- Repeat 1 - 8 until you run out of the remaining batter. The first layer doesn't look great always, but you'll quickly get used to the moves after some practice!
Notes
- Flour slowly starts sinking to the bottom during the process. Mix the batter each time or at least once every few times to ensure it's even.
- If you overheat your pan, set it aside to cool it down.
- One batch is enough for about 14 - 17 crepes (25cm | about 10-inch diameter)