How to make crepes: tips and tricks (straight from a French bakery) to making delicious crepes every time!
Add milk, flour, sugar, salt, melted and slightly cooled butter, vanilla and eggs to a high powered blender. Blend on low speed until well combined, about 10-15 seconds.
Scrape sides and bottom of blender if there's any flour sticking and blend a few seconds longer. Cover and chill in the fridge for 1 hour (or overnight if desired).
Cut small squares of parchment to separate crepes. This is important so they don't all stick together after being cooked and especially important if you are saving/storing crepes in the fridge for later.
Heat an 8 to 10-inch NONSTICK skillet over medium to medium low heat. Remove the batter from the fridge and give it a quick stir. Place a large tray or platter out and put one square of parchment paper down. This is where you'll place all the crepes as they are cooked.
Lightly butter the skillet with melted butter and a pastry brush or paper towel dipped in the butter and rubbed over the skillet. Barely lift the pan off the heat and immediately pour 1/4 cup crepe batter into the pan. Immediately, and working quickly, tilt and swirl the crepe pan in a circular motion to evenly coat the bottom of the pan with batter. Return skillet to the heat.
Cook until crepe is golden brown on bottom (1-2 minutes) and then use an offset spatula (I like to use a rubber spatula) to lift an edge of the crepe. Gently grab that edge of the crepe and using your fingers and the spatula, flip the crepe to the other side. Cook until golden brown spots appear (another 1-2 minutes) on bottom and then remove to prepared plate/tray. Place a piece of parchment or wax paper on top of the crepe.
Repeat until all of the batter has been used up. If crepes are cooking too quickly, reduce the temperature of the burner as needed and alternatively increase if they are taking longer than 1-2 minutes per side to cook.
TO SERVE: fill crepes with desired fillings and then fold crepes in half, and then half again to form triangles. Sprinkle with powdered sugar, add a spoonful of whipped cream, and drizzle on syrup as desired.
TO STORE: let cooked crepes cool COMPLETELY and then transfer the crepes to a large ziplock bag. Seal without any air and store in the fridge for up to 5 days.
Yes, definitely! You can stack the cooked, cooled crepes with wax paper and refrigerate them for a few days.You can also refrigerate the batter for up to five days, or freeze it for up to two months.