Basic crepes

Based on 11 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
60 g butter (divided)
egg yolks
250 ml milk
1 pinch salt
vanilla bean
75 g all-purpose flour
cinnamon sugar
Metric
Imperial

Utensils

  • saucepan
  • stand mixer
  • knife
  • measuring cup
  • griddle
  • plate
  • batter trowel spreader
  • offset spatula
  • French delights for a sweet tooth

    What makes a perfect breakfast? When there are some thin warm crepes present. Try them also with our homemade hazelnut spread or your favorite marmalade.

  • Step 2/6

    • 50 g butter
    • saucepan

    Melt butter in a saucepan over medium-low heat.

  • Step 3/6

    • egg yolks
    • 250 ml milk
    • 1 pinch salt
    • stand mixer

    Add egg yolks to a stand mixer and start whisking. Add milk and salt. Keep whisking until well combined.

  • Step 4/6

    • vanilla bean
    • knife

    Deseed vanilla bean and add the seeds to the stand mixer.

  • Step 5/6

    • 75 g all-purpose flour
    • measuring cup

    Add the melted butter and flour. Whisk thoroughly until smooth batter forms. Pour the batter in a measuring cup.

  • Step 6/6

    • 10 g butter
    • cinnamon sugar
    • griddle
    • plate
    • batter trowel spreader
    • offset spatula

    Butter the griddle. Pour out the batter and spread evenly across the griddle. Then gently flip the crepe with the help of an offset spatula. When the crepe is done, fold in half and then in half again. Transfer the crepe to a plate. Sprinkle cinnamon sugar on top and enjoy!