I love crepes and it’s really easy to make. I served the crepes with banana, strawberries, whipped cream, and chocolate syrup, or simple Nutella and powdered sugar.
Ahem. Do you see anything different from my normal pictures? Anyone? Well, I hope that was a very obvious question. The picture is bright, isn’t it? Spring is finally here and I can take pictures under the natural light as long as I cook during the daytime. It makes a huge difference compared to my posts below. Ugh, look at that curry picture… that was taken at night.
Also, these new pictures were taken by a macro lens. My husband insisted to buy the lens just for the food pictures. He’s more serious about my blog than I am, I guess. With a macro lens, I can take closer shots and it’s fun! But wait, I’m still practicing photography skills so I’ll have to post non-macro lens pictures until I’m ready to share.
Lastly, I’m trying to improve the layout of the food. I just added a fabric here and I think it already looks a lot different from my previous posts. I’ve been learning SO MUCH from all the foodie bloggers for the past few weeks. This is my 4th month since I started blogging and I have to start improving my site somehow.
Today’s recipe is crepes. I love crepes and it’s really easy to make. Wait, don’t leave my site yet because you can see MORE PICTURES of my delicious crepes (with bright light + new lens + fabrics!), so just stick around for another minute, okay?
I served the crepes with maple syrup and powdered sugar.
Do you want to see close up? Ta-dah! Look at these fluffy layers… Yum…
The picture below is with fruits and whipping cream inside. If you add whipping cream or ice cream, wait till the crepe cools down a bit so it won’t melt. Have a wonderful weekend everyone!
For Crepe Batter
- 2 large eggs (50 g each w/o shell)
- 1 tsp sugar
- 1 tsp pure vanilla extract
- ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- 2 cups all-purpose flour (plain flour) (If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, 1 cup of flour ends up with more than 120 g.)
- 1 ½ cups milk
- 1 ½ cup water
For Cooking Crepes
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for cooking crepes)
- maple syrup
- confectioners’ sugar/powdered sugar
- fresh whipped cream
- chocolate syrup
To Make the Crepe Batter
- In a large bowl, combine eggs, sugar, vanilla, and salt. Mix all together. Here, my sweet little assistant is mixing them up.
- Add about ¼ cup of flour and mix well.
- Add about ¼ cup of milk and mix well till you don’t see any lumps.
- Then add ¼ cup of flour again and mix while stirring in ¼ cup of milk. Mix well until you don’t see any lumps. Repeat this process until you run out of both.
- Add 1 cup of water. Mix well and check the consistency of the batter. It should be runny compared to pancake batter. Please adjust the water according to your mixture.
To Cook Crepes
- Heat a large non-stick frying pan over medium-high heat. When it’s getting hot, grease the pan with oil using a silicone brush.
- When the pan is hot, use a ladle to pour the batter in the middle of the pan. Swirl the batter around to distribute it evenly.
- When the batter started to dry, shift the pan to rotate the crepe. You can peek and check the color of the bottom side of the crepe. When it looks good, flip the crepe with a spatula and cook the other side until it becomes nice color.
- Remove from heat. Serve with your favorite fruits or other toppings.
- You can keep the leftovers in an airtight container and store it for a day. I highly recommend enjoying crepes when they are just made.