A Crepe-Py Diary: An Authentic French Crepe Recipe

Preparing the batter.

Mix all the ingredients in a blender or food processor and blend at medium-high speed until it has an even texture and a syrupy consistency. Then set in the refrigerator for 30 minutes or overnight to eliminate of reduce bubbles. However, if in a hurry, it is alright to cook the batter right away.

Cooking the Crepes.

Heat a non-stick pan over medium heat, and not higher than this.

Using the back of a spoon or high-temperature resistant spatula, take a piece of butter and smear it on the pan just enough for it to get the crepe smoothly flipped.

Ladle about 3-4 T of batter and pour in the pan quickly swirling to form a very thin pancake.

Cook until the bottom side start to blot with brown spots, or golden brown. You are also ready to flip the crepe when the top side stopped bubbling, and that its liquid “solidifies”.

Flip the topside down and let cook until done.

Serving Crepes.

The most popular way of serving crepes is to smear its middle with your favorite jam, then roll and savor.
 

Now if you crave for bacon, bring it to the side, or serve the crepes however you want them to be. 

Don’t be afraid. Be wild. Have fun!
 

It’s okay to be crepe-py.

Want it healthier? Here is a recipe for dairy-free whole wheat crepes: