The first time I had crepes was at a Dutch restaurant, amazing place which I often go to especially in the morning. I usually have beef bacon on the side, other times just cream. I’ve enjoyed this dish so much, I had to learn how to make it. I’ve ended up with many variations although my very first attempt failed 🙂
Searching the internet, I saw that making crepes worries many, but I promise, you can never go wrong with this one, and you don’t even have to flip the crepes in the air.
Fill them with caramelized bananas, cream, chocolate or just pour honey on top.
– 1 egg
– 3/4 cup milk
– 1/2 cup flour
– 2 tablespoon melted butter
– 1/2 teaspoon orange zest
– 1 tablespoon sugar
– Vanilla (optional)
1- In a mixer or a blender add all ingredients except flour and blend well for 2 minutes.
2- Add the flour to the blender and pulse 7 times.
3- Pour the mixture in a bowl, cover and place it in the fridge for 45 minutes to an hour.
4- In a nonstick pan, add half cup of crepes, remove pan from heat and swirl it, so the batter coats the bottom of the pan. If you get holes in the crepe, pour small amount from the batter to cover the holes.
5- The batter will quickly dry, and the moment it looses its shine, turn it over.
6- When crepe has finished cooking, gently slide it out onto a plate.