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    Delicate French Crepes

    clock-icon60 minutes
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    Pixicook editorial team

    A classic French recipe for thin, delicate crepes that can be filled with your choice of sweet or savory toppings.

    Ingredients for Delicate French Crepes

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    All Purpose Flour, none

    cups

    Substitute chevron-down

    Salt, none

    pinches

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    Large egg, none

    each

    Substitute chevron-down

    Milk, none

    cups

    Substitute chevron-down

    Unsalted Butter, melted and cooled

    tablespoons

    Substitute chevron-down

    Grand Marnier Or Triple Sec Liqueur, none

    teaspoons

    Substitute chevron-down

    How to Make Delicate French Crepes

    1. Prepare the Batter

    In a mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center and add the large egg. Stir the egg into the flour, gradually incorporating to form a batter.

    2. Mix in the Milk

    Gradually add the milk to the mixture, whisking continuously until a smooth and homogenous batter is achieved.

    3. Enrich the Batter

    Stir in the melted and cooled unsalted butter and the Grand Marnier or triple sec liqueur into the batter. Allow the batter to rest for 30 minutes.

    4. Cook the Crepes

    Heat a lightly oiled 8-inch crepe pan or skillet over medium heat. Pour a small amount of batter into the center, tilting and swirling to spread thinly. Cook until the edges lift away, about 30 seconds, then flip and cook the other side for another 30 seconds.

    5. Serve and Enjoy

    Transfer the cooked crepe to a plate and continue with the remaining batter. Use baking parchment or waxed paper between crepes to prevent sticking. If not serving immediately, cover and refrigerate.

    Pitfalls and tips

    Resting the Batter

    Allow your batter to rest for at least 30 minutes at room temperature or up to 48 hours in the fridge for the flour to hydrate and gluten to relax, resulting in tender crepes.

    Even Application

    Pour about 1/4 cup of batter and swiftly tilt the pan in a circular motion for an evenly spread, thin crepe.

    Temperature Control

    Start with medium-high heat to preheat the pan, then reduce to medium when pouring the batter to avoid burning.

    Adjust as You Go

    Treat the first crepe as a test for batter consistency and pan temperature, and adjust accordingly.

    Consistency is Key

    Aim for batter consistency similar to heavy cream; adjust with milk if too thick or flour if too runny.


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