Best Crepes Maison Recipes

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

CREPES MAISON

Steps:

• Mix solids (flower, sugar, salt) and liquids (eggs, vanilla, rum, milk and butter) into 2 separate bowls. Very slowly, poor the liquids into the solids, whisking at a slow pace. Once you obtain an homogeneous batter, cover the bowl with a towel and let sit at room temperature for AT LEAST 1 HOUR. Right before cooking the crepes on a pan at med-high temperature, ADD 1/3 to 1/2 cup of water to dilute the batter (your crepes will be thinner). You are now ready to cook your crepes! Make sure to butter up your pan. The first crepe will likely be a miss because the temperature is never right at first. Adjust the temperature and don't give up ;) Make sure to flip it to cook both sides. Serve the crepes with your favorite fillings. They re-heat very well the next day in the microwave