Homemade Crêpes

Hey foodies!

Today I'm sharing a super simple recipe :o) Well, with a few tips along the way.

Here are my homemade crêpes. At our place, we love them with chocolate spread, salted butter caramel or maple syrup. Yes, we really are foodies!

So for 4 people, here's my recipe:

- 50gr butter

- 500gr milk

- 4 eggs

- 2 tbsp cognac

- 2 pinches of salt

- 250gr flour

Nothing too complicated so far. But many people end up with lumps in their crêpe batter and never manage to get a smooth batter. Want to know my secret? Here it is!

I always blend my crêpe batter in a blender rather than using a whisk. Here I use my Kenwood BLM80 which can handle a recipe for up to 6 people.

With this blender I never get lumps! It's like magic! It also works with a Bamix (immersion blender) for those who don't want to invest in a blender.

Anyway! Stop making your crêpe batter with a whisk — it never really gets rid of the lumps and it takes forever...

Remember to stop the blender and run your spatula around the edges so that the flour doesn't get stuck to the sides... I usually do this 1 to 2 times.

Start by melting 50gr of butter in the microwave at 600Watt for 30 seconds. The butter doesn't need to be 100% melted, it just needs to be very very soft as shown in photo N°2.

Then pour 500gr of milk and the butter into your blender.

Add 4 eggs, 2 tablespoons of cognac (yes, it's essential! :O) It's the cognac that makes our crêpes incredibly delicious), 2 pinches of salt and 250gr of flour.

For those who really don't want to use alcohol, you can of course leave it out.

Make sure you close the blender properly! My husband forgot this detail once... Let me tell you, crêpe batter is very difficult to clean up and we were still finding it months later!

Blend your crêpe batter thoroughly. Either with an immersion blender or in a blender.

Remember to scrape off the flour stuck to the edges with your spatula and blend again.

And there you have it — your crêpe batter is ready.

One more little tip: To keep my crêpe batter from sticking to my pan or crêpe maker, I always give it a quick spray of non-stick baking spray. :o) It's like magic!

Just a reminder that we have two perfect recipes to go with your crêpes:

Salted butter caramel which you can find here: SALTED BUTTER CARAMEL

Chocolate spread which you can find here: CHOCOLATE SPREAD

And that's it for today! We absolutely love crêpes... I have to admit we have them every week... Not always sweet of course, but it's an easy, quick meal that everyone loves.

Happy Sunday foodies!

Karin

P.S.: You'll find all the equipment used at the bottom of the recipe.