Today we prepare holiday crepes for special occasions; I absolutely love them and have learned to prepare them in no time with just a few simple ingredients: eggs, flour, and milk. Those who are gluten intolerant can replace the flour with chickpea or rice flour, while those who are lactose intolerant can also use water, and if desired, they can even be made without eggs. I know, a bit sad; that’s why I love them according to the classic recipe: eggs, flour, milk, and a bit of salt so they are perfect for sweet or savory. To prepare them, we don’t need much: a bowl, a spoon, a ladle, and a crepe pan, ideally 9-10 inches in diameter. The right crepe pan allows us to prepare them quickly and without difficulty. So let’s see how to prepare them, so for the holidays we’ll make loads of them. To cook the crepes, I used the Indesit PAA 642 IX/I gas stove which I really love, read my review.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crepes
- 2 eggs
- 6 tablespoons Flour (about 1 cup)
- 10 oz milk or more for thinner crepes
- butter for the pan
Tools for Making Crepes
- 1 Bowl
- 1 Spoon
- 1 Ladle
- 1 Crepe Pan
Steps to Prepare Crepes
In the bowl, place eggs and flour, and begin to mix. Gradually add the milk to obtain a smooth batter without lumps. Gradually incorporate all the milk and finally add the salt and mix well.
Grease the pan with a little butter and wipe with a paper towel.
Once the crepe pan is hot, pour half a ladle of batter into the pan, lift and tilt to spread the batter evenly across the base. When it detaches from the edge, lift with a spatula and flip to the other side. Turn multiple times until perfectly cooked, then remove from heat.
Wipe the base of the crepe pan with a napkin repeatedly to keep it clean and slightly greased.
Continue cooking the second crepe, and so forth, until you have at least 8 crepes. If you want to make more, increase the amounts proportionally.
