Due to our city being on lockdown like most, I’ve been baking some new things including a medieval style dinner, and crêpes! This recipe is amazing! So I really have been wanting to make crêpes lately, and where I live they actually sell them. But in Hungary (the country in which I live) they call them ‘palascinta’ (pronounced pah-lah-cheent-ah). Which translates into ‘pancake’, but it is thinner and egg based, so more like a crêpe. I really wanted to make them, so when my dad ran into the store I asked him to pick me up a pan and flipper, and they had them! Here are my tips for making an (almost) perfect crêpe, just remember to wash your hands before you bake!
Here’s the link to the original recipe;
https://cakewhiz.com/how-to-make-crepes-recipe/
- Make sure your pan is non-stick and you grease it with butter, or else your crepe will stick to the pan, but no worries everybody makes mistakes.
- Swirl the batter in your pan by picking up then panhandle and tilting the pan. Don’t swirl it with a spoon! Because the batter almost instantly starts getting cooked when it hits the pan. You’ll want to lift up the pan and swirl it around while pouring batter on the top.
- Most people say to let your batter rest for awhile before you actually cook them, but I didn’t and they turned out just fine, if you are worried though because this recipe says to do so, look up why you are letting it rest and if you want to, go ahead! It’s not going to make them turn out bad if you do.
- Don’t worry about your crêpes sticking to each other on the serving plate, because they don’t at all!
- I will give you a guide to how much batter to put on, but if its too little for your pan and you can’t get it all the way around the pan, add a little more so that you know exactly how much to put on next time.
- If you are filling your crêpes with sliced fruit make sure to slice them thinly or else you crêpes will bulge, be very tall, and be hard to fold!
Batter Guide (just for a start!)
- 8-inch pan- slightly under 1/4 cup- more like 3 Tablespoons
- 10-inch pan- about 1/4 cup
- 12-inch pan- about 1/3 cup
- And if you have a little batter left over just pour it all on the pan and cook! (example in picture above)
Topping ideas!
Sweet Crêpes
- Nutella
- Fruits
- Honey
- Peanut Butter
- Chocolate Syrup
- Tubbed Whipped Cream
- Jam or Curd
- Cinnamon and Sugar
- Pie fillings or purees
- And many more!
- Top with Powdered Sugar!
Savory Crêpes
- Sandwich meat
- Hamburger meat or some other cooked meat
- Cheese
- Cream Cheese
- Scrambled or fried Eggs
- Sour Cream
- Taco Toppings
- And many more!
How to fold!
Here are 4 ways to fold crepes! Well one isn’t completely folding, but it’ll be great!
Recipe Ingredients
2 cups Milk
4 Eggs Large
1 tsp Vanilla extract (leave out the vanilla if making savory crêpes)
3 tbsp Butter Unsalted, Melted
1 1/2 cups All-purpose flour Sifted
1 tbsp Granulated sugar
Instructions
In a blender, add milk, eggs, vanilla, butter, flour, sugar and blend on low speed until mixture is smooth (Takes about 15 seconds). Heat a nonstick pan over medium heat and add butter. Pour enough batter in the pan and immediately, start tilting and swirling the pan to evenly coat the pan with batter into a circle.
Cook until bottom is golden brown (or the top is dry to the touch). Then, flip it over and cook the other side for a few seconds until golden brown. Remove from heat and do the same with the rest of the batter until you have a stack.
Fill them with fresh fruits, Nutella, jams and preserved and any other toppings you like. Enjoy!
The Dairy Free Daughter 