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.
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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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