Crêpes (Polish: naleśniki)

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A simple recipe modified from the one that came with the blender (doubled).

Batter

Ingredients

Makes 12-14 crêpes.

4Extra large eggs
2 tbspButter, melted
2 ½ cupsMilk
250 gAll purpose flour

Recipe:

  1. Add ingredients to the jar of a blender1 in the order as listed above and cover with the lid.
  2. Press the pulse button a few times to start mixing the contents.
  3. Use a rubber or silicon spatula to scrape dry flower adhering to the jar walls.
  4. Use “Batters” program to blend the mixture.
  5. Place the batter in the refrigerator for at least 1 hour before frying crêpes.

Frying Crepes

  1. When ready to fry, take the batter out and stir it gently with a spoon to break foamy bubbles on the top. You can also spray some alcohol2 mist on the top – I use one of the vinegar/oil sprayers I have for this purpose. Mix again.
  2. You can fry the crêpes in any non-stick pan, but I prefer a special pan for crêpes. Before frying the first crêpe, heat the pan with 2 tbsp of oil on medium high for 3 minutes.
  3. Discard the oil carefully.
  4. Pour some of the batter onto the hot pan and spread it around by swirling. Pour out excess batter back into the container3 (see the video attached). That is how I do it, but you can use a ladle or a measuring cup to pour a portion of the batter and spread it by swirling the pan. Fry on medium high for 45 seconds then flip and fry for additional 35 seconds (total time 1 min 20 s)4.
  5. Collect the finished crêpes on a plate one on top of another.
  6. Repeat steps 9 to 10 until you use all batter.

Footnotes

  1. I use a Blendtec Total Blender that came with two jars. For this recipe I use the larger one (90 fl. oz., WildSide). ↩︎
  2. I use 70% Spiritus Gdański available in LCBO (Ontario Liquor store) for that, as it has no additional flavour. A clear vodka may work too. Add just enough to do the job, but you don’t want to affect the consistency of the butter. The alcohol breaks surface tension of the bubbles. You will get rid of most bubbles but not all, but that is OK. ↩︎
  3. This way, I get a thin crêpe that is consistent in thickness piece to piece, although slightly thinner on one half, and slightly thicker close to the side where batter drained back to the jar. It also has a small lip over the edge of the pan. I found that none of these deficiencies creates any problems when filling crepes. On the other hand, by pouring a ladle of batter on the pan and just spreading it around I made more uneven individual crepes and also different from each other.
    The thickness of the crepe can be controlled by using a bit more or less flour: using 140 g resulted in thinner crêpes that were more delicate when handling/flipping. I have used 175 g of flour and got crepes that were tangibly heavier and sturdier but still delicious. Experiment and find your optimum. For consistency it is important to weigh the flour. I found that a cup of all purpose flour can weigh between 135 to 175 g depending if it was fluffed or tightly packed. ↩︎
  4. The frying times given are for my electric ceramic-top stove with the large burner set to 5 out of 10.  You may need to experiment with your time and heat setting to get it right. The first side is ready when shaking the pan gets it to slide freely on the pan. Once flipped it should be light golden with some brown spots. The other side should be golden with some brown spots (like skin moles) ↩︎


The video below can be played in HD (1080p60). For best viewing make it full screen and click the settings

to select the playback quality..

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