Basic crepes
Difficulty
Medium 👍20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 60 g | butter (divided) |
| 3 | egg yolks |
| 250 ml | milk |
| 1 pinch | salt |
| 1 | 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
- 3 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
- 1 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!
in Berlin