(optimistic music)
- Hey everybody, it's Natasha of natashaskitchen.com
and today I'm gonna share with you
how to make our all-time favorite crepes.
Homemade crepes are ridiculously easy.
I mean, you'll be impressed, seriously.
This is the only recipe we use for crepes.
They're prefect for sweet or savory crepes
or even a crepe cake.
So, let's get started.
The crepe batter is so simple to make
and it comes together in a blender.
Start with the wet ingredients first.
That's one 1/2 cup of lukewarm water, one cup of warm milk,
any kind of milk is fine.
Four large eggs,
four tablespoons of melted, unsalted butter.
Now we'll add one cup of all-purpose flour,
two tablespoons of sugar and a pinch of salt.
Cover that tightly with a lid and blend on low speed
until the mixture is well-combined,
scraping down the sides of the blender as needed.
If you've added the wet ingredients first,
usually there's no need to scrape down the blender.
Easy, peasy.
Set that aside to let those bubbles die down a little bit
and we're gonna preheat our pan.
This one's my favorite.
It's just a regular, 10-inch, nonstick pan.
I've used this one for years.
I also love this super thin spatula
to help get under the crepes to flip them easily
and this pan requires about one fourth cup of batter.
You can also find these specific crepe pans.
This is a 10-inch pan and I love this one just
as much as my regular, nonstick pan.
Now, if you love those big, French-style crepes,
you can use a cast iron crepe pan.
This is 28 centimeters and it's quite heavy,
so it does come with some tools
to help you spread your batter in the pan
and another tool to help you flip the crepe.
This one's heavy, but it's fun to play with.
It takes a little bit of getting used to.
This one does require more butter
to keep the crepe from sticking
and twice as much batter
because it makes a larger crepe.
I'll link to all of these crepe tools in the notes.
I'm gonna show you how these work
and that you can use the same great batter
with any kind of crepe maker.
Place your crepe pan over medium heat
and let that heat up a little bit.
Then add just a small dot of butter.
If you're using a nonstick pan,
you hardly need to add any butter.
And remember, there's also butter in the crepe batter
which helps keep it from sticking.
We'll get one fourth cup of crepe batter
and you'll see those bubbles
have died down a little bit already.
Swirl that into the pan.
With one hand I'm adding the batter
and the other hand I'm swirling the pan
at the same time to get an evening coating on the bottom.
Historically, the first crepe in the pan
is never the prettiest,
so don't get discouraged if that happens to you.
Once you see the edges turn golden in color,
slide a thin spatula under the crepe and flip it over.
It should have a beautiful, golden, lacy appearance
and because the batter is so thin,
the crepes cook very quickly.
So, keep an eye on them.
As soon as the bottom side is cooked through
and lightly golden,
flip that out onto a clean cutting board.
Now you can repeat with the next crepe.
You can see that second crepe
always turns out better and much prettier.
When I'm making crepes for my family,
I always have two skillets going at one time
so there's no waiting time
and they're done twice as fast.
(optimistic music)
Now, I'm gonna show you how it's just as easy
to make these crepes in a regular, nonstick pan.
It's the same process.
One hand is pouring the batter in
and the other hand is swirling the pan
until you get an even coating on the bottom.
Flip the crepe once you have that golden edge.
Give it another 30 seconds
and turn it out onto a cutting board.
The last pan that we'll try is the heavier cast iron pan.
I'm adding a generous dot of batter
to keep the batter from sticking
and you wanna make sure
that the pan is preheated before adding the batter.
You'll need a one half cup measurement of batter in this pan
and because it's heavy it's difficult to swirl the pan
which is why we use this special crepe tool
to push the batter around the pan
and evenly coat the bottom.
Once you see the edges turn golden,
use your flipping tool to get under the edges
of the crepe, then flip it right over.
Oh, whoa.
That's crispy.
This one might have gotten just a little bit overcooked.
(laughs)
I told you, this one takes a little bit more time
to get used to.
Another thing to keep in mind
is you don't want this pan to get too hot,
otherwise when you add the butter,
it'll go berserk and attack you.
(laughing)
This pan is fun to use when you have a little extra time
to figure it out or if you're looking
for a good cast iron option.
There's something about using a traditional pan
like this that'll make you feel like a French crepe master.
(optimistic music)
(laughing)
I am so excited because I get to eat these crepes.
All right, but before we dig in,
I'm gonna show you how to fold these.
There's a few different ways
and it depends on how you're serving them.
So, if you're gonna fill them,
our favorite way,
the way we make our cheese crepes
and I will link to that recipe
because that filling is my favorite.
So, you just put the filling on
and then we just roll it up like so and then cut it in half
or you can leave it whole,
but super easy or you can make a pannequet
I think is how it's pronounced,
but that's basically a square.
So you fold in, put in the filling,
fold in the edges and then you fold in the other two sides.
Like so, you've got a square shrektangle.
(laughs)
Okay.
The other way is what's called a cigarette.
It's a horrible name for a food.
So basically you would put in the filling,
then you would tuck in the sides
to keep the filling in
and roll it up so that it looks like a cigarette.
It looks like a burrito to me, but whatever.
(laughing)
The way that we're gonna make these today
and this is my favorite
for when you're putting them out on a platter
so people can fill them their own way.
This is perfect for buffets
or if you're doing a crepes party.
So, basically you fold it in half
and then you fold it again.
So, you are folding them into a fan
and you can even fold them once more.
What I like to do
is overlap it a little bit
so then it just looks extra pretty
and I love serving them on this crepe pan.
It just feels right to serve crepes
on a crepe pan, whatever.
(laughing)
So, fold them into fans and my phone's ringing.
Hold on.
We're filming right now.
Okay, I'll call you back.
Okay, thanks, bye.
Sorry about that.
Okay, let's turn that off.
(laughs)
It's funny because if it's my husband's phone
that goes off, then it's like...
(laughing)
Right, honey?
Okay, we're gonna get back to this.
Focus, focus.
'Cause I wanna eat them.
Okay, so we're gonna just continue fanning these,
folding them into fans
and then just arrange them down the center.
Like so.
So, so pretty.
And I like the pretty side on top.
The pretty side and the less pretty side.
Sometimes the first one in the pan is ugly.
I just eat that one, it's never a problem.
There we go, beautiful.
And then just decorate with berries.
So, I've got some fresh strawberries here.
And blueberries.
Lots and lots of berries.
Makes for a really pretty presentation.
You can keep this simple
and just serve it with sour cream
and then also homemade strawberry sauce.
I have a recipe for this
and I will link it in the notes.
It's a very popular recipe
'cause it's easy and so delicious.
Fresh strawberries and a sauce, irresistible.
That's what I'm talking about.
We're gonna do this taste test.
All right, so I'm just gonna do a little bit of sour cream.
Let's fold this one more time
just to make it easier to eat them.
You can spread it inside,
but we're just gonna do this
'cause I cannot wait any longer.
I want this bad.
Let me get that strawberry sauce.
All right, here we go.
Oh, you know what I forgot?
A little bit of dusting.
Dusting these with powdered sugar, it makes them so pretty.
And a little bit for me.
Yum, yum 'cause the crepe itself isn't very sweet.
They're great for sweet or savory crepes.
Okay.
Here we go.
(humming)
They feel so delicate and airy.
These go down easy.
So, so good and ridiculously simple to make.
And that combination of the sour cream
and strawberry sauce, you have to try that.
The sweet and the tangy just
is a match made in heaven with these crepes.
Yummy.
And seriously, make these once
and you'll make them over and over.
Really easy to make,
you don't need any fancy equipment.
Even just a regular, nonstick skillet will do.
It's what I've done for years.
Easy, peasy.
I hope this becomes a new favorite recipe for you.
Enjoy these.
We'll see you in our next video.