Crepes by Jam!
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Category
Breakfast
Cuisine
French
Author:
Jam! and Chef Jesse Sant
Servings
4-6
Crêpes originated in Brittany, France, dating back to the 13th century when wheat flour became more widely available. Traditionally enjoyed during festivals like La Chandeleur, crêpes quickly became a beloved dish across the country and beyond. Today, both sweet and savory varieties are enjoyed worldwide, reflecting their versatile and timeless appeal.
This crepe batter recipe should make approximately 12-15 crepes, depending on the size and thickness of each crepe. If you're making standard 8-10 inch crepes, this would serve about 4-6 people.
Ingredients
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6 Eggs
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2 ½ cups Milk
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½ tbls Salt
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¼ cup Sugar
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3 tbls Melted Butter
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1 ¼ cups Flour
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Cast Iron Crepe Pan
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Mixing Bowl
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Blender
Tools
Directions
Combine all dry ingredients in a mixing bowl.
Mix eggs, milk and dry ingredients in a blender. While blending, stream in melted butter.
Rest the Batter: After blending, let the batter rest for about 30 minutes. This allows the flour to absorb the liquid and results in a smoother texture.
Heat the Pan: Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a small amount of butter or oil.
Cook the Crepes: Pour a small amount of batter (about ¼ cup) into the pan, swirling it around to coat the bottom in a thin layer. Cook for 1-2 minutes, until the edges start to lift and the underside is golden brown. Flip and cook for another 30 seconds to 1 minute.
Remove and Repeat: Transfer the crepe to a plate and cover to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve: Serve with your favorite fillings such as fresh fruit, whipped cream, chocolate, or savory options like cheese, ham, and eggs.
Recipe Note
Enjoy your delicious crepes!