How to Make Crepes

Crepes are an amazing way to start your day for breakfast.  You can cook and stack these delicious thin pancakes and pour on the butter and syrup.

They make a great dessert!

The most common dessert that crepes are used for is the classic “Crepe Suzette“.  The crepes are made, then a sauce using orange liquor, and then the crepes are flambeed in that sauce and served with a orange butter.

If you like making cakes,

Crepes are great for making crepe cakes.  You make the crepes and fill and stack as many layers as you want with Chantilly Cream, Buttercream or any type of filling you want.  Nutella is a great filling for crepe cakes.

Crepes can also be savory. 

One of my favorite chefs, Thomas Keller makes a savory crepe called “Peas and Carrots.”  This particular dish is a classical pairing of peas, carrots and lobster..

But if you are like me, I like mine plain and old fashioned.  Just give me some butter and syrup, and we are golden.  I’m getting hungry so, time to make these thin delicious delights.  Please enjoy making the recipe below

Crepes
85g (3oz) cake flour
85g (3oz) bread flour
42g (1 1/2oz) granulated sugar
5g (1tsp) salt
3ea whole eggs, large
3ea egg yolks, large
85g (3oz) unsalted butter
360ml (1 1/2cups) warm whole milk
40ml Brandy
Clarified Butter

– Sift the cake flour and the bread flour together.  Add the sugar and salt

– Lightly beat the eggs and yolks.  Mix in the remaining wet ingredients, except the clarified butter.

– Whisk the dry ingredients in to the wet very well.  It is better to use a hand blender if available.

– Let the batter rest for for a couple of hours before using. Preferbably overnight.

– Heat and brush a nonstick pan with some clarified butter

– Using a ladle, pour a thin layer of the crepe batter into the pan by tilting and rotating it.

– Cook until the bottom is golden brown, then quickly flip using your hands and cook until the other side is golden brown.

– Slide the crepes onto a plate and cover so they stay moist.