Crepe Expectations - Making Homemade Crepes

Perfect Homemade Crepes

Though there are many recipes for crepes out in the world, it has often frustrated me when I try a recipe that falls short of my expectations for one reason or another.  Either the texture is too eggy, or too much like a pancake, or uses baking powder when it really shouldn't.  I've even come across recipes with no butter in them, or that add water, or alcohol.  I've tried recipes that were too thick, too thin or just too fussy.  Several just didn't hold together well and were miserable to cook, or made five dozen crepes all in one batch that left me cooking for what seemed like an eternity.

Due to this dilemma, I have been on a quest of sorts to come up with the perfect, user-friendly, delicious, tender, yet easy to make crepe recipe.  Recently, over several tests, I think I have finally come up with the winner.  Oh, and if you do what five dozen crepes in one batch - well, then just multiply the ingredients easily to your heart's content.  

These crepes are tender, not too eggy, crisp around the edges, and have a great, not too sweet flavor. They are delicious with a simple spread of your favorite jam or preserves while still warm, but you can top them with most anything you like (including ice cream and chocolate sauce should the spirit move you in that direction).  They also keep nicely in the fridge, tightly wrapped for 5 days, or in the freezer for up to a month.  Ours haven't survived being gobbled up past that, so it's anyones guess! Enjoy!

Perfect Homemade Crepes
Recipe by Holly Hanks

4 large eggs
1 cup whole milk or 3/4 cup skim milk + 1/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
3 tablespoons unsalted butter, melted and cooled
1 1/4 cup all purpose flour

In a blender, add the eggs, milk (or milk and cream), sugar, sea salt and vanilla.  Blend on low speed for 10 seconds or until thoroughly combined but not too frothy.  Add the butter while the motor is running on low speed to combine.  Turn off the blender and remove the lid.  Add the flour all at once, replace the lid and process on low for 10 seconds.  Turn off the blender, remove the lid and using a rubber spatula, scrape down the sides of the blender pitcher to get any stray bits of flour that need to be mixed in. Replace the lid and process the mixture on low speed for a few seconds more until a little frothy, but mostly smooth batter comes together.  Set the mixture in the fridge, still covered, while your griddle heats.  The batter should be allowed to refrigerate for at least 15 minutes, 30 minutes if you can wait that long.

Using a large nonstick griddle, heat the griddle over medium high heat to about 350 degrees F.  Once the griddle is hot (after the batter has had a chance to rest) lightly butter the surface and using a clean paper towel, wipe away if there is too much excess.  Remove the rested batter from the refrigerator and stir it a few times with the rubber spatula.  Using a small measuring cup or ladle, pour a scant 1/4 cup of batter out onto the surface of the griddle and use the back of a metal spoon to gently swirl the batter out into a thin circle very lightly.  This takes a little practice, but once you've practiced on a couple, you'll be more comfortable with it.  The batter should be thin enough that the edges start to bubble almost immediately.  Depending on the size of your griddle, you should be able to do two or even three at a time on the griddle.  Allow the crepe to cook on the first side for approximately 1 to 1 1/2 minutes or until golden.  Using a thin metal spatula, flip the crepe gently and allow to cook about 1 minute more.  Remove the cooked crepe from the griddle and stack on a plate or serve as you go.

Makes 12-15 crepes (approx 7 inches across).