It’s bee too long… I have firmly decided that this year will not be as the last. Despite being extremely busy I will find time to get back to my love of baking and sharing my recipes here with you.
This recipe is proven over and over again in my mama’s and my kitchen. It’s from an old French cookbook of 750 pages. More about it you can read here.
You would think something as simple as a crepe can not go wrong, but in my experience it really can if you don’t have a right recipe. They can turn out too thick, too though or kind of chewy. This recipe gives you a perfectly textured, thin crepe that you will want to make again and again. This time I filled them with nutella and served with some ice cream on top.
Next time I will share another way I serve them. In lack of better term I call them “Crepes au gratin”, but more about that in my next post.
Yields 12 small or 8 medium crepes
- 125 g (1 cup) all-purpose flour
- 25 g (2 TBSP) vanilla sugar***
- A pinch of salt
- 2 eggs
- 2 dl (1 cup) milk
- 30 g (2 TBSP)butter (melted)
- 1 TBSP rum or brandy
- Butter for pan
*** Vanilla sugar can be purchased in most stores with an international section. If you can’t get vanilla sugar, use regular white sugar and add 1 tea spoon of vanilla extract into batter.
- Combine flour, vanilla sugar and salt into a medium bowl.
- Add eggs and mix at a slow speed, gradually adding milk
- At the end add melted butter and 1 TBSP of rum.
I usually don’t use mixer for this batter; I just make sure to whisk eggs very well into the flour so the batter is smooth.
Prepare a 6 – 7 inch pan, put a thin slice of butter on the pan, let it melt and heat well. Pour a 1/2 – 1 ladle of batter onto the pan. Take the pan off the heat and move a few times in a circular motion until all batter is spread evenly over the bottom of the pan.
Place the pan back on heat and allow all batter to change color, then flip a crepe using a thin spatula or if you’re a risk taker throw it in the air and let it flip then catch with the pan. 😀
Stack a crepe on a top of another to keep them warm. I usually cover them with a piece of aluminum foil too. When they are all done, flip the whole stack over and start spreading them with your favorite filling; jam, honey, nutella, nuts, apple butter just to name a few.
Serve warm! Bon Appétit!
17 thoughts on “Simple Crepes”
Well, welcome back. You’ve been gone too long, but you haven’t lost your stuff. The crepes look delicious.
Thank you so much Darryll! I’m glad to be back! Still have a lot to share with the world… 🙂
Years ago, I made some by putting sugar in a glass jar with a vanilla bean inserted down the middle. It probably still exists in the back of some cabinet.
This horrible weather has to end and then I’ll see you again.
Hi Bobbi! That’s probably the best vanilla sugar you can have. I take the easy route of buying it from the store! 🙂 Looking forward to seeing you again at HCH!
We love crepes! And we always think of our visits to Gorazde as there are a few kiosk that make and sell them fresh on the corner by the walking bridge. What a surprise I have for my family this weekend when I make crepes for them!
Diane, I am so glad you got to experience Bosnia and I am sure your family will love the surprise! 🙂
Sibella, I’ve missed you! What beautiful crepes! 🙂
So good to ‘see’ you again. I will be coming over to visit and keep in touch!
Good to see you back, dear Sibella. I love crepes and planning to post a crepe related dessert someday soon. This recipe is simple but very delectable! 🙂
Hello Fae and Thank You! 🙂 It’s good to be back with all my wonderful friends here! I will be looking forward to your crepe dessert.
Yum, palacinke! Glad you decided to bake again 🙂
With all the painting I plan to do it’s hard but I’m gonna make it happen! 🙂
Crepes are my favourite! Glad to see you back in the blogging saddle Sibella 🙂
Glad to be back Korena! 🙂
Sibella – these are just beautiful. Lovely photographs. Sweet to see you back. 😉
Hello Lindy, thanks so much! It’s good to be back! Hope you’re well! 🙂