How To Make Velvety Crepes | Secret Ingredient You’ve Never Seen Before! Plus a Bonus Recipe!!

Today, I’m showing you how to make velvety crepes!! There’s a secret ingredient that makes these crepes especially soft, fluffy and velvety that I will be telling you about , PLUS a bonus recipe!Crepes aren’t supposed to be crispy, but incredibly soft and luxuriant!
In this video, I’m going to show you how to make these golden, soft, delicious beauties! I use a 9 inch non-stick crepe pan, however you can use a regular frying pan also. #recipe, #food, #cooking

INGREDIENTS FOR CREPES:

2 Cups All Purpose Flour
3 Cups Of Milk
4 Eggs
4 Tbs. Sugar
2 Tbs. Lite Olive Oil
1/4 tsp. Salt
1 tsp. Vanilla

DIRECTIONS:

In a blender, start by adding milk, eggs, olive oil, vanilla.
Add the sugar and salt.
Turn blender on lowest setting and start to mix.
Gradually add the flour to blending mixture and allow to blend a couple minutes.
Turn off blender and allow to rest 30 mins. The rest period makes the crepes easier to turn in the pan without tearing.
While batter is resting, heat your oven to lowest setting. My oven only goes down to 170 degrees. Place an oven safe plate or pan in the oven which you will use to keep your crepes warm. You may also place a light towel over the completed crepes in the oven.
Get your station ready on the stove by picking out your non-stick pan, small spatula, plate or platter to put your bowl of batter on.
I used a 1/4 cup ladle for a 9 inch pan. If you don’t have that, you can use a 1/4 cup measuring cup.
If you use a pan larger than 9 inches, you will have to use more batter to get it to cover the bottom of the pan.
Choose which fat you wish to use to brush on your pan in-between each crepe you make. I used GHEE. I find that regular butter browns too quickly. I recommend the ghee for buttery flavor, or other good choices are coconut oil or crisco.
After rest period, pulse blender or quickly turn blender on just to incorporate any ingredients that might have settled.
Pour mixture into a bowl and set bowl on your plate or platter next your pan on the stove, I’m right handed so I like the batter on my right. For left handed people, it might work better to have the batter on your left.
Heat your pan on medium high heat. This might take some adjustment, for if the heat is too high the batter cooks before it spreads in the pan. Better to error on lower heat than higher, that adjust up as you get the rhythm going.
If you are struggling with getting the batter to flow in the pan, add some milk to the batter and thin slightly. This will help the batter flow more smoothly,
Use a pastry brush to brush on slightest amount of fat onto your heated pan, get 1/4 cup scoop of batter, slightly tilt pan and quickly pour batter into center of pan and quickly turn pan in sideways circular motion to get batter to flow to sides of pan. You can always use your scoop to dot on extra batter into empty spots.
Look for slight browned edges. That is your clue to turn the crepe. Using your spatula, go around the edges of the crepe, use your fingers to lift the crepe over the spatula. Place spatula under the crepe and flip.
Swirl pan over the heat in circular motion and in a few seconds, place completed crepe on plate in oven.
Your are looking for lightly brown, not dark brown.
Keep repeating this technique until all your crepe batter is finished.
Serve and enjoy anyway you wish!!
Should you have ANY questions, feel free to leave them in the comments section.

*******BONUS RECIPE*******

DANISH CREAM CHEESE FILLING

INGREDIENTS:

8 oz. Cream Cheese
1/8 Cup Powdered Sugar
2 Tbs. Whole Milk
1/4 tsp. Vanilla
1/8 tsp. Salt

DIRECTIONS:

In a medium bowl add cream cheese and beat with electric mixer until soft and creamy.
Add the rest of the ingredients and blend well.