Servings: Yields about 22 six-inch crêpes.
I like to have at least two pans going at once, but you can certainly make these one at a time. This recipe fits in a regular-size blender. If you want to double it, make two separate batches or follow the directions for hand mixing. You’ll need some waxed paper for stacking the finished crêpes.
This was my first time making crepes- Fine Cooking didn't disappoint! Watching the video helped A LOT! Blender made it super easy. I let the batter sit in fridge a day and made them in a well seasoned cast iron pan. Entire family said I could make them again.
The crepes turned out very well. I would probably add a little more milk next time as they were thicker than I would have liked. The blender method was very easy. I also used very little butter in the pan.
I have made french crepes over the years but this is the best recipe & method yet. The ease of handling is remarkable. Definitely a keeper and tks to FC for bringing excellence to our kitchens. A Montreal cook.
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