How to make Crepes _ Easy Crepe Recipe

Hey , everybody .

It's Natasha of Natasha's kitchen dot com .

And today I'm gonna share with you how to make our all time favorite crepes .

Homemade crepes are ridiculously easy .

I mean , you'll be impressed .

Seriously .

This is the only recipe we use for crepes .

They're perfect for sweet or savory crepes or even a crepe cake .

So let's get started .

The crepe batter is so simple to make and it comes together in a blender .

Start with the wet ingredients first .

That's one half cup of lukewarm water , one cup of warm milk , any kind of milk is fine .

Four large eggs , four tablespoons of melted unsalted butter .

Now , we'll add one cup of all purpose flour , two tablespoons of sugar and a pinch of salt cover that tightly with a lid and blend on low speed until the mixture is well combined , scraping down the sides of the blender as needed .

If you've added the wet ingredients first , usually there's no need to scrape down the blender .

Easy peasy set that aside to let those bubbles die down a little bit and we're gonna preheat our pan .

This one's my favorite .

It's just a regular 10 inch nonstick pan I've used this one for years .

I also love this super thin spatula to help get under the crepes to flip them easily .

And this pan requires about 1/4 cup of batter .

You can also find these specific crepe pans .

This is a 10 inch pan and I love this one just as much as my regular nonstick pan .

Now , if you love those big French style crepes , you can use a cast iron crepe pan .

This is 28 centimeters and it's quite heavy .

So it does come with some tools to help you spread your batter in the pan and another tool to help you flip the crepe .

This one's heavy but it's fun to play with .

It takes a little bit of getting used to .

This one does require more butter to keep the crepe from sticking and twice as much batter because it makes a larger crepe , I'll link to all of these crepe tools in the notes .

I'm gonna show you how these work and that you can use the same grape batter with any kind of crepe maker .

Place your crate pan over medium heat and let that heat up a little bit .

Then add just a small dot of butter .

If you're using a nonstick pan , you hardly need to add any butter .

And remember there's also butter in the crate batter which helps keep it from sticking .

We'll get 1/4 cup of crate batter and you'll see those bubbles have died down a little bit already swirl that into the pan with one hand , I'm adding the batter and the other hand , I'm swirling the pan at the same time to get an even coating on the bottom .

Historically , the first crepe in the pan is never the prettiest .

So don't get discouraged if that happens to you .

Once you see the edges turn golden in color , slide a thin spatula under the crepe and flip it over .

It should have a beautiful golden lacy appearance .

And because the batter is so thin , the crepes cook very quickly .

So keep an eye on them as soon as the bottom side is cooked through and lightly golden flip that out onto a clean cutting board .

Now , you can repeat with the next crepe , you can see that second crepe always turns out better and much prettier when I'm making Crepes for my family .

I always have two skillets going at one time .

So there's no waiting time and they're done twice as fast .

Now , I'm gonna show you how it's just as easy to make these crepes in a regular nonstick pan .

It's the same process .

One hand is pouring the batter in and the other hand is swirling the pan until you get an even coating on the bottom .

Flip the crepe , once you have that golden edge , give it another 30 seconds and turn it out onto a cutting board .

The last pan that we'll try is the heavier cast iron pan .

I'm adding a generous dough of butter to keep the batter from sticking .

And you wanna make sure that the pan is preheated before adding the batter , you'll need a one half cup measurement of batter in this pan .

And because it's heavy , it's difficult to swirl the pan , which is why we use this special crepe tool to push the batter around the pan and evenly coat the bottom .

Once you see the edges turn golden , use your flipping tool to get under the edges of the crepe , then flip it right over .

Oh whoa .

That's crispy .

This one might have gotten just a little bit overcooked .

I told you this one takes a little bit more time to get used to .

Another thing to keep in mind is you don't want this pan to get too hot .

Otherwise when you add the butter , it'll go berserk and attack you .

This pan is fun to use when you have a little extra time to figure it out .

Or if you're looking for a good cast iron option .

There's something about using a traditional pan like this .

That'll make you feel like a French crepe master .

I am so excited because I need to eat these crepes .

All right .

But before we dig in , I'm gonna show you how to fold these .

There's a few different ways and it depends on how you're serving them .

So if you're gonna fill them our favorite way , the way we make our cheese crepes and I will link to that recipe because that filling is my favorite .

So you just put the filling on and then we just roll it up like so and then cut it in half or you can leave it whole , but super easy or you can make a quiet I think is what it's how it's pronounced , but that's basically a square .

So you fold in , put in the filling , fold in the edges and then you fold in the other two sides .

Like , so you've got a square rectangle , OK ?

The other way is what's called a cigarette .

It's a horrible name for food .

But so basically you would put in the filling , then you would tuck in the sides to keep the filling in and roll it up so that it looks like a cigarette .

It looks like a burrito to me .

But whatever , the way that we're gonna make these today and this is my favorite for when you're putting them out on a platter .

So people can fill them their own way .

This is perfect for buffets or if you're doing a Crips party .

So basically you fold it in half and then you fold it again .

So you are folding them into a fan and you can even fold them once more .

What I like to do is overlap it a little bit .

So then it just looks extra pretty and I love serving them on this crepe pan .

It just feels right to serve crepes on a crate pan , whatever .

So fold them into fans and my phone's ringing all done .

We're filming right now .

Ok .

I'll call you back .

Ok , thanks .

Bye .

Sorry about that .

Ok , let's turn that off .

It's funny because if it's my husband's phone that goes off , I look like this right , honey .

Ok , we're gonna get back to this .

Focus , focus because I wanna eat them .

Ok .

So we're gonna just continue fanning these , folding them into fans and then just arrange them down the center .

Like so , so , so pretty and I like the pretty side on top .

There's a pretty side and the less pretty side .

Sometimes the first one in the pan is ugly .

I just eat that one .

It's never a problem .

OK .

There we go .

Beautiful and then just decorate with berries .

So I've got some fresh strawberries here and blueberries , lots and lots of berries makes for a really pretty presentation .

You can keep this simple and just serve it with sour cream and then also homemade strawberry sauce .

I have a recipe for this and I will link it in the notes .

It's a very popular recipe because it's easy and so delicious .

Fresh strawberries in a sauce irresistible .

That's what I'm talking about .

We're gonna do this taste test .

All right .

So I'm just gonna do a little bit of sour cream .

Let's fold this one more time just to make it easier to eat them , you can spread it inside but we're just gonna do this because I cannot wait any longer .

I want this bad .

Look at that strawberry .

So , all right .

Here we go .

Oh , you know what ?

I forgot a little bit of dusting , dusting these with powdered sugar .

It makes them so pretty and a little bit for me .

Yum .

Yum .

Because the crepe itself isn't very sweet .

It's , they're great for sweet or savory crepes .

Ok .

Mm .

Here we go .

Mm .

Hm .

They feel so delicate and airy .

These go down easy .

So , so good and ridiculously simple to make .

And that combination of sour cream and strawberry sauce .

You have to try that .

The sweet and the tangy just is a match made in heaven with these crepes yummy and seriously make these once and you'll make them over and over really easy to make .

You don't need any fancy equipment .

Even just a regular nonstick skillet will do .

It's what I've done for years .

Easy .

Peasy .

I hope this becomes a new favorite recipe for you .

Hm .

Enjoy these .

We'll see you in our next video .