Homemade Lacy Crepes

Learn how easy it is to make delicately thin n’ lacy crepes in less than an hour with simple ingredients. How-to video is included!

Happy Monday!

Starting this week with our family’s favorite breakfast/brunch item and my personal favorite from my childhood, LACY THIN CREPES. Growing up in a Russian community, crepes were one of the staples in our family. It’s basically as common as chocolate chip cookies in an American household. These crepes are still a staple in our family. In fact, it’s our favorite way to start a weekend. My husband absolutely loves them! 

These delicately soft crepes are a basic canvas for you to go wild with your favorite filling and customize them with different flavors. Smeared with butter and your favorite jam, or filled with Nutella and fresh fruits, these homemade lacy crepes are a must-try!

Though I shared this recipe a while back on the blog, I wanted to bring it back again with an updated photos and a VIDEO! ?? Yay! Now, you can see it for yourself how easy it is to make them!

But before we get into the video, let me share with you a few tips for beautifully lacy crepes.

• For delicately soft crepes, you wanna use tepid milk. Just warm it up in a microwave, but be careful not to overheat it, or you’ll scramble the eggs. You can use whatever milk you have on hand: whole milk, skim milk, anything will work.
• I’m adding milk in 2 parts, because that way it prevents big lumps in the batter. So basically, we make thicker batter at first, and then we thin it out with the remaining milk. 
• Stand mixer is absolutely NOT required. You can use an electric hand mixer, or a blender, or even just good ol’ whisk. As a kid, I used a bowl and a whisk to make my crepes.
• I add a little bit of vegetable oil in my batter to avoid buttering the skillet every time I fry a crepe. It works every time!
• Baking powder is added for those pretty little holes in the crepes.
• By letting the batter rest for 10-15 minutes, all the ingredients get a chance to incorporate better, making the batter smoother. And as a result, batter spreads better on the skillet and crepes don’t tear easily.
• Make sure to use non-stick skillet to fry the crepes and be sure to heat the pan thoroughly on medium high heat before adding the batter. That way crepes don’t stick to the pan and they cook super quick, creating little lacy texture all over! Also, cooking the crepes longer on low to medium heat will create tougher (chewy?) crepes and will take way more time. So crank up that heat!
• I use this OXO large cookie scoop for measuring the batter. It’s scoops a little less than 1/4 cup, perfect amount for 7-inch round crepes.
• And don’t forget, the first crepe never turns out perfect. (As Russians say, “Первый блин всегда комом!”) Taste test it! ?

Now, as promised, here is the video for you. Enjoy! 

Though both me and my husband are huge chocoholics, we prefer our crepes with butter and jam. Below, I have my homemade raspberry jam.?? But this strawberry jam is Garrat’s favorite.

Ooooh, and these crepes are even better with this killer yogurt whipped cream and fresh fruits!

So are you going to give these crepes a try? I really hope so. ?

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Homemade Lacy Crepes

Learn how easy it is to make delicately thin n’ lacy crepes in less than an hour with simple ingredients. How-to video is included!

Yield: 20-25 crepes

Prep Time:5 min

Cook Time:30 min

Total Time:50 min (Includes resting time)

Ingredients:

• 2 large eggs
• 2 tablespoons sugar
• ½ teaspoon salt
• 2 cups (480ml) milk (I use whole milk, but any will work), tepid
• 1 teaspoon pure vanilla extract
• 1 ½ cups (190gr) all-purpose flour
• 2 tablespoons vegetable oil
• 1 teaspoon baking powder

Directions:

1. In a large mixing bowl, beat the eggs, sugar and salt until combined. Stir in 1 cup of warm milk and vanilla extract. Continue to mix for 1 minute.
2. Add the flour and mix until nice and smooth, scraping down the sides of the bowl. Pour in the remaining milk while mixer is running on low. Stir in vegetable oil and baking powder. Mix until the batter is smooth, about a minute. Let the batter rest for 10-15 minutes at room temperature.
3. Heat the non-stick frying pan over high heat. (I use 10-inch non-stick skillet, the bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Reduce the heat to medium-high.
4. Pour scant of ¼ cup of batter into the hot pan and tilt the pan around, so the batter is evenly distributed. (I use this large cookie scoop for measuring the batter.)
5. When the edges of the crepe start to brown slightly, run the spatula around the edges. Then insert the spatula under the crepe and flip it over. Cook until nice and brown, about 30 seconds. Transfer onto a serving plate and continue with the rest of the batter. It takes about 1 minute per crepe, when the pan is nice and hot. Serve the crepes warm with butter and jam, or Nutella, whipped cream, and/or fresh fruits. Store the leftover crepes in refrigerator, covered. Warm it up in a microwave for 1 minute before serving.

For video tutorial and tips, read the post above.

All images and text ©Shinee D. for Sweet & Savory by Shinee

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!