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 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 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.
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!
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I love crepes and it's really easy to make. I served the crepes with maple syrup and powdered sugar or 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!
- 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)
- 1½ cups milk
- 1½ cup water (1 cup for original recipe)
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
- Nutella (maple syrup, powdered sugar, bananas, strawberries, blueberries, whipping cream, chocolate syrup, etc)
- In a large bowl, combine eggs, sugar, vanilla, and salt. Mix all together. Here my sweet little assistant is mixing it up.
- First 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 unlike the batter for pancakes. I added ½ cup more water to have a good consistency. Please adjust the water according to your mixture.
-
Heat a large non-stick frying pan over 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 (see below), 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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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I was finally able to make crepes a few weeks back! I wanted them for my birthday breakfast, but my grandma didn’t have any clue what we were doing while making them. It was really fun making crepes with her.
By the way, they were really tasty. We put netella, bananas, strawberries, peanut butter, jellies, and cream cheese on ours. I think my little cousin really enjoyed getting to build her own crepe.
Hi Alex! So happy to hear you enjoyed making this recipe with grandma and little cousin! My children always ask me to make crepes for snack. Thank you so much for writing feedback. I’m so happy you all liked it! 🙂
What diameter pan did you use?
Hi Angel! I think it’s one of my 9, 11, or 12 inch pans that I have. 🙂
Hi, what kind of flour please? Thanks.
Hi Irawaty! SO SORRY! I just found your comment (somehow I must have mistakenly deleted your comment notification in my inbox).
It’s all purpose flour. You can use cake flour too. 🙂
Hi Nami,
May I ask why the crepes inside got air, blow like a ball after flip the other side. Please advice what’s wrong? Thanks.
Hi Abi! Nothing is wrong, but the air was inside the batter. You can poke a small hole with your spatula to prevent from becoming a balloon. 🙂
Ohh….. Thanks Nami,
I thought I have done anything wrongly….. because I watch almost all video that ‘Japanese crepes making’ after they flip the other side to cook, there is won’t/no blowing air inside the crepes….. like a balloon….. haha….. and is this crepes crispy?
You know when you pour, the batter was thin or thick? It should be thin, and if you’re talking about small bubbles, I think it is possible, but you mention “like a balloon”… really that big? I’m not sure why that happened as I didn’t have the balloon problem before.
Hello Namiko Chen . I just try out this recipe but would like to check is it normal for the crepe to look different on the other side aft flipping??
Hi Weiling! What do you mean? The bottom side always gets better golden brown because of the grease you added first. Is that what you mean? 🙂
Hi Namiko, thank you for sharing the recipe. I’ve been trying out many of your recipes for 2 years now and every time they turn out perfect! You’re the person I turn to now every time I want to try something new and delicious. 🙂 For this recipe, To make it healthier, I tried it with whole wheat flour and found that the by increasing milk by about 1/4, it turn out pretty good. I used 1 cups of milk instead of the suggested 3/4 cup (I halved your recipe). Just wanted to share this with you as my way of saying thank you for sharing your wonderful recipes! – Deb
Hi Deborah! I’m so happy to hear you enjoy my recipes and thank you for your kind words!
I don’t use whole wheat flour for my cooking, so I truly appreciate your feedback and that you shared your tip!!! THANK YOU!!!
I’m thankful that you read my blog too. Thank you! xo
Mine turned a bit rubbery after they got cold is that supposed to happen or not?
Hmmm… maybe it was a bit too thick?
This is by far my favorite crepe recipe I’ve tried. I’ve made it twice now. Thank you so much for sharing.
Hi Huong! I’m so happy to hear you like this recipe! Thank you so much for your kind feedback! 🙂
Please make video 🙂
Hi Lilaki! I will try one day. 🙂
Hi, Nami! The crepes look delicious and the pictures are great! Your little stirring asisstant must have done a good job. I wish I had such a helpful assistant! 😉
Hi Ashlynn! Haha, thank you! I miss her at that age! She’s all grown now but still like to help me in the kitchen only in baking (she prefers baking than cooking…).
Growing in Japan with crepes, I am so happy to make crepes just like Iused to. This is awesome. Not heavy yet healthy. Another home run recipe from JOC.
Hi Minako! I’m so glad to hear you enjoyed this recipe. Thank you for your kind feedback. xo