Crepes

You are not going to believe this, but if you take ready-made soft flour tortillas and pan fry them as you would French toast, they make excellent crepes. You can really fool your friends--and yourself.

Mixing the egg into the flour first resulted in small egg lumps that wouldn’t go away. Strongly recommend adding egg to milk and them mixing into flour.

I'm making crêpes all the time using a slightly different recipe: 4 eggs, 250 g flour, 1/2 l milk, 2 tbsp melted butter or coconut oil and a liqueur. Sour cherries and black cherries confiture are wonderful with crêpes.

I never did crepes before but these were super simple and came out perfectly on my very well seasoned cast iron griddle. I wanted an egg ire batter and had small "large" eggs so I used 2 but otherwise followed the recipe exactly. Served with blueberries, blueberry jam and orange marmalade. Yum!

Recipe made 11 large crepes.

Great recipe but makes a very small batch of crepes.

Needed much more milk to be properly thin for pouring and spreading.

Adding eggs to flour makes lumps that will not go away. It doesn’t make any sense. I whisk them liquid ingredients in a bowl then combine with the dry. Works much better :)

Really good! Did add the triple sec. I used three eggs and the appropriate amount of everything else. Didn't have a whisk so used a blender then let it sit. Too much butter in the non-stick pan made them wiggly, but still delicious. Filled them with onion/mushroom/goat cheese/tarragon mixture, and ricotta/dill/lemon zest, with a tiny bit of sugar and salt added. Last one had orange marmalade. It made around 12 large crepes.

I don't use alcohol, but I make these with buckwheat flour, tahini and walnuts.

French here. I will share what makes them extraordinary in my experience. No butter. Very little salt (a fifth of the usual "pinch", so very little). Let the batter rest for at least one hour, if possible a few hours. No liqueur but: some pure vanilla extract and a generous amount of dark RUM. No sugar. The more eggs, maybe with an extra yolk, the more pliable and generous the crepes. You can stack them between two plates standing over a pan with boiling water to keep them warm (Swedish tip).

Mixed ingredients as directed, and got lumps that took a lot of work to get out. Not going to discount the possibility that it is important to have the flour absorb the egg before adding other liquids, BUT, the next time I made it I melted the butter, mixed with the egg, then mixed that with the milk. The egg and milk both emulsify the butter. Then add the flour and mix, no lumps. I do this when making waffles and pancakes, where overmixing the batter can mess up the soda reaction.

Every weekend, my French mother made a stack of these for us five children. She handled 3 cast iron pans like a juggler One tall stack, then another, and another. Sometimes a mild spat ensued over who got the last one. Our favourite topping was cinnamon sugar and as adults some of us grew fond of a squeeze of lemon juice with white sugar. A beloved memory for all of us and a skill carried on by her children and now grandchildren.

There is no need to rest the batter. Or as Jacques Pépin says, “it doesn’t look tired to me.”

Produces light & delicious crepes. Have made the recipe a few times & following it exactly is very helpful - adding more milk after it sits to thin the batter is best. I’ve found the lumps disappear & you get a smooth batter if you add the melted butter when it’s still slightly warm. The first few crepes are tester ones and even making this recipe several times I’ve found you still need practice so expect to have a few “starter” crepes in the batch. Double the recipe if making for 4 people.

I find it helpful to sift the flour a little bit and use room temperature milk to have fewer lumps