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This is a ridiculously easy crepe recipe that comes together in a blender. The crepes are soft, delicate, and perfect for either sweet or savory fillings. You don't need any fancy equipment, just a blender and a non-stick pan to create these beautiful, classic French crepes.
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In a blender, combine lukewarm water, warm milk, eggs, melted butter, flour, sugar, and salt. Blend until smooth. → Heat a lightly buttered 10-inch non-stick skillet or crepe pan over medium heat. → Pour ¼ cup of batter into the pan and swirl to create a thin, even layer. → Cook for 30-60 seconds until the edges are golden, then flip and cook for another 30 seconds. → Serve folded with fresh berries, powdered sugar, sour cream, and jam.
In a blender, combine lukewarm water, warm milk, eggs, melted butter, flour, sugar, and salt. Blend until smooth. → Heat a lightly buttered 10-inch non-stick skillet or crepe pan over medium heat. → Pour ¼ cup of batter into the pan and swirl to create a thin, even layer. → Cook for 30-60 seconds until the edges are golden, then flip and cook for another 30 seconds. → Serve folded with fresh berries, powdered sugar, sour cream, and jam.
This is a ridiculously easy crepe recipe that comes together in a blender. The crepes are soft, delicate, and perfect for either sweet or savory fillings. You don't need any fancy equipment, just a blender and a non-stick pan to create these beautiful, classic French crepes.
To a blender, add the wet ingredients first to prevent sticking. Pour in ½ cup lukewarm water, 1 cup warm milk, 4 large eggs, and 4 Tbsp of melted unsalted butter.
Next, add the dry ingredients: 1 cup of all-purpose flour, 2 Tbsp of sugar, and a pinch of salt.
Secure the lid and blend on low speed for about 30 seconds or until the mixture is well-combined and smooth. Set the batter aside to let the bubbles die down.
Place a 10-inch non-stick crepe pan or skillet over medium heat. Once hot, add a very small dot of butter and spread it lightly over the surface.
Pour about ¼ cup of batter into the center of the hot pan. Immediately lift and swirl the pan to spread the batter into a thin, even circle.
Making the batter in a blender is the easiest way to get a perfectly smooth, lump-free batter.
Always add the wet ingredients to the blender first, then the dry. This prevents flour from clumping at the bottom.
The first crepe is usually a 'test crepe' to get the temperature right, so don't worry if it doesn't turn out perfectly.
This crepe recipe is versatile and works wonderfully for both sweet fillings (like berries and cream) and savory fillings (like cheese or ham).
If you have time, let the batter rest for 15-30 minutes after blending. This helps the bubbles settle and can result in more tender crepes.
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