French crêpes – thin wheat pancakes

French Crêpes - thin wheat pancakesNo denying, we are all fun of crepes and pancakes. Everyone has their own recipe - some prefer almost translucent pancakes, others - much thicker. To come to your own special recipe you need to have some positive background of pancakes cooking.

Here is my brand recipe of french-like thin pancakes with milk (usually referred to as crepes), which was born as a result of many experiments. Crepes turn out tender, elastic and delicious. A number of times they have entertained my guests and pampered beloved ones, so I can vouch for them.

In the recipe, proportions are given in heaped tablespoons, but because flour differs, focus on the final state of the batter - it should be as liquid as simple cream, runny, but viscous. The recipe is good because you don't have to grease each crepe with butter because we add it to the batter, although you can use some for extra creamy flavor. The batter comprises the mix of oil and butter to prevent crepes from sticking to a pan. It's a significant point as I rarely use nonstick pans and prefer cast iron.

A blender or mixer helps a lot in mixing the ingredients together.
  • 1 qt (1 liter) milk
  • 4 eggs
  • 17 tbsp wheat flour, heaped (450-500 g)
  • 3 tbsp refined vegetable oil
  • 1 1/2 tbsp sugar
  • 1/3 tsp salt
  • 2 oz / 50 g sweet butter
Melt half of the butter (1oz / 25g) and cool slightly (you can melt in the microwave ).

We will use the rest of the butter for greasing ready crepes (at step 16).
However, if you don't want to hassle with every single crepe, then melt all the butter at this step.
Crack 4 raw eggs into a deep bowl.
Add 1 1/2 tbsp sugar and 1/3 tsp salt.
Pour 1/3 qt (330 ml) milk.
Add 17 heaped tbsp wheat flour.
Whisk the batter until smooth.
Pour the half of the remaining milk (1/3 qt / 330 ml).
Whisk well again, mashing all the clots and achieving supple and silky consistency.
Pour the remaining milk (1/3 qt / 330 ml).
Add 2 tbsp vegetable oil and 1 oz / 25 mg melted butter (by adding a mix of vegetable oil and butter we make the crepes less sticky).

We will use the second half of the butter (1 oz / 25 g) for greasing every crepe at step 16. Add the entire amount to the batter now if you choose not to mess with it.
Whisk the batter well until it gets smooth and flows like simple cream.
Preheat a pan (it should be clean and dry) with 1 tbsp vegetable oil over medium heat. Some oil is only needed for covering pores in pan's metal and added before the first crepe. Subsequent crepes should not stick as we have already added oil in the batter.
If you haven't add oil to the batter, you will have to pour some oil every time before frying a crepe.

The first crepe often gets lumpy, but do not worry, it absorbs excessive oil and alleviates insufficient heating of the pan.

If the first crepe sticks firmly so that there is no way to flip it, the pan should be poured with water, thoroughly washed, wiped dry, heat up good and oiled again before the next try.
The first crepe is very demonstrative: it reflects pan's cleanliness, its warmth and the sufficiency of oil. Pan's quality and surface are also important. In my humble opinion, the best ones are the old thick-walled cast-iron pans.
For baking a crepe, it is necessary to draw with a ladle a sufficient volume of batter to make a thin (1 mm height) and covering the entire surface of the pan.

For my 20cm pan I draw 1/3 of a ladle or a little more, pour on the well preheated frying pan and distribute batter over the surface with a circular motion. Holding the pan in my left hand, I pour from the ladle with my right hand.
Fry the pancakes over medium heat.

As soon as a pancake hardens and starts coming off along the edges (1-2 minutes), you can pry it off with a fork and see if it had browned at the bottom and then flip it over.
Having the crepe flipped over, fry for additional 1 minute or until browning.
Stack crepes, optionally greasing each one with the remaining piece of butter (1 oz / 25 g).

However, it should be noted that the recipe is good for the butter added to the batter and so you may skip greasing them.
Serve crepes hot with honey or jam.

Bon appetit !

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