administratorI finally found the recipe for the best crepes in the world. They are perfect: thin, delicate, and they don’t tear. The flavor is amazing — actually, you have two incredible flavor options to choose from. This recipe comes from the wonderful blog of a French culinary enthusiast, C’est ma fournée.
If you love crepes as much as I do, you absolutely must try making them.
Note: It’s important to follow the measurements exactly — no “eyeballing.”
Ingredients (makes about 12–14 large crepes)
- 500 g whole milk
- 200 g flour
- 4 eggs
- 60 g sugar
- 60 g water
- 3 g salt
- 20 g melted butter
- For flavor: either
- 30 g rum + seeds from 1 vanilla bean, or
- 30 g orange liqueur + zest of 1 orange
Instructions
Prepare the batter
Using a blender: Add the ingredients in order: eggs, milk, water, sugar, salt, alcohol + flavoring, melted butter, and flour. Blend for 30–60 seconds until smooth.
Without a blender: Whisk the eggs with salt, sugar, and vanilla seeds or orange zest. Add the flour and mix. Combine the water, milk, and alcohol, then add to the batter. Mix well with a whisk. Add the butter and mix again.
Rest the batter
Leave the batter at room temperature for about 2 hours.
Cook the crepes
Heat a pan over high heat. Lightly brush with melted butter. Pour a thin layer of batter and cook both sides until light golden.
It’s best to flip the crepes by tossing them, but if you’re not confident, a spatula works fine.
