I feel so organized when I open the fridge in the morning and take out my easy everyday crepe recipe batter that I made the night before. I feel as though I have all my sh**t together you know? Well at least for that moment I do 🙂
What you going to need to make the recipe?
Well the batter which the ingredients are below
a non stick pan
and a cooling rack/board/kitchen paper to let them stop sweating before you serve them.
That’s it! You can make these in a skillet if you’re a pro at crepes but if you’re not then I would suggest using a general non stick pan. Dab a little oil on the pan for the first crepe, not a lot. Use some kitchen paper or the corner of your butter paper or even baking paper. You only need a tiny piece to help dab the butter onto the pan.
Mine are clearly non Martha Stewart type thin but they always come out and taste fantastic! If I can get the batter even thinner then I might be in that Martha Stewart category who know. For now lets make crepes!
Why leaving the batter to stand does help
I used to make this batter while my children were little because it was just so much easier to have it all ready in the morning before they went off to school. Besides I always found that when I made the batter the night before it was always easier to work with and they were literally a no flop recipe. They just came out soft and fluffy!
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Easy Everyday Crepe Recipe
- 1 3/4 cups regular all purpose flour
- 1 egg
- 1 tbsp vegetable oil
- 1/2 tsp baking powder
- 2 tbsps sugar
- 2 cups milk
- Add all the ingredients into a food processor and blend till all combined.
- Pour the batter into a jug (for easy pouring) and leave in the fridge for 10 minutes.
- Heat a non stick pan and dab a little butter on for the first 1 or 2 crepes. (you will add butter/oil as needed).
- Once the pan is hot pour in the batter slowly and tilt the pan at the same time making sure to get the batter to fill out in the pan using just enough batter so that they are thin enough.
- The top sides (against the pan) will start to cook first, gently tuck in with your spatula all round the top of the pan lightly lifting the pancake skin away from the sides of the pan. Bubbles will form on top, slide your egg-lifter all the way underneath the crepe and with a little help from your free hand hold the first half gently and flip the pancake over. The second side normally cooks quicker than the first side because the pan gets hotter. Drop the heat after the first one and drop it again if you find it too hot to handle the batter. Serve with honey, chocolate sauce and fresh fruit.