Every time one of my friends comes back from Paris they have to tell me how great the crepes were; and every time I hear this I always think these just can’t be that hard to make. Some dude on a street makes a crepe a few thousand miles away and we talk about them here. I was determined to figure out how to make them.
It turns out, crepes are easy! … after you know how to make them correctly. I taught my 8 year old daughter and even she can do them with no difficulty. Just watch below!
Like I said, a 2nd grader can make these. It took me about eight tries before I finally figured out the correct recipe and process, but I think these are pretty darn close to what you find on the street in Paris. Do they taste the same? Yes! Would they be a little better if we had a crepe pan to cook them on? Maybe. But I doubt you could tell the difference if you cooked them thin enough in a pan.
Here’s what you need to make the crepes:
- 2 cups Skim Milk
- 1 1/2 tbsp butter melted
- 2 eggs
- 2 egg whites
- 1 1/2 cup of white flour
- Pinch of salt
First, combine all of the ingredients in a blender and blend for about a minute and a half. This seems to give the batter the right consistency.
Let the batter sit in a refrigerator for at least an hour. I have no idea what this does, but when I do it, the crepes turn out great. If I cook the batter right away, the crepes just don’t turn out.
Also, make sure the heat is high. A little non-stick spray can also really help. Cook for two minutes on the first side, then about a minute on the second.
You can fill them with berries, sugar, Nutella, whipped cream or syrup. If you want to make a sandwich out of them, try ham and cheese. You won’t be disappointed in this crepe recipe.
