French Crepe Recipe
By Kathryn Bowers T2T Food Blogger
Soft, delicious and oh so buttery.
This French Crepe Recipe comes together quickly with simple ingredients, making the perfect weekend breakfast served traditional with lemon and sugar, maybe something a little more decadent like chocolate and banana or bacon and mushroom.
Sweet or Savory, Folded or Rolled the possibilities are endless.
6 Fresh eggs
2 cups milk
½ white sugar
¼ cup canola oil
2 cups plan flour
1 cup boiling water.
Place ingredients in this order into a blender. Eggs, milk, oil , flour, sugar, salt and vanilla. place the lid on the blender and give the batter 3-4 pulses, give the blender a scrap down to remove and flour that may be stuck to the sides of the blender.
Give the batter another 2-3 pulses to mix.
Boil the jug and measure out 1 cup of boiling water, tune the blender on the lowers setting and slowly pour in the boiling water.
Once the water is added turn the blender off and pour the batter into a large bowl, LEAVE TO REST FOR 30MIN at room temperature. This resting is essential.
Heat a non-stick pan to medium heat, brush butter on with a heatproof pastry brush.
Use a ladle or a measuring cup to pour about ½ cup of batter into the pan (depending on the size of the pan you may need a little more or less).
Tilt and swirl the pan around to evenly distribute the batter. After about 3min gently lift the edges of the crepe and flip and cook for another 2-3min.
Transfer the crepe onto a plate and continue with the remaining batter, making sure to butter the pan in-between. You should get about 10-15 depending on size.
To fill lay flat on a plate, place the filling along the centre of the crepe leaving room at each end, now fold in each side just overlaping in the middle, now start at the end and roll tight like a burrito. Alternatively roll up into a long sausage, top with your favourite topping