Basic Crêpes
Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊
Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻
Basic Crêpes
Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊
Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻
Cooking Instructions
- 1
Blend all ingredients in a blender on a low speed for lore or less 10 seconds.
- 2
Cover with plastic and chill for at least 1 hour (or overnight if you want to make for breakfast).
- 3
Heat a 10 inch non-stick pan over medium high heat.
- 4
Gently stir butter with a spoon just to blend separated layers.
Lightly butter pan then lift pan and pour 60 ml batter into pan. - 5
Immediately tilt and swirl pan in a circular motion to evenly coat entire bottom portion of pan with batter.
- 6
Cook until golden brown on the bottom, and then flip crêpe to opposite side. Cook until golden brown spots appear on the bottom. Remove from the heat.
- 7
Do this until all the batter has been use up.
- 8
Fill crêpe with desired filling or just roll and fold and dust with powdered sugar.
Yum! 😋
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