Technique has as much to do with creating a light, airy crepe as what goes into the batter. Regardless of the recipe, a smooth crepe requires thoroughly whisking the batter to remove flour lumps, ...

I prefer to make the crepes with a thin batter and slightly undercook them so they retain a soft, silky texture. If the batter is too thick they will be rubbery and chewy to eat and will not roll ...

Learn how to make homemade crepes with this easy recipe with ingredients you probably already have on hand. They are perfect for filling or topping with sweet or savory ingredients, the options are ...

Let the batter rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the fridge.) When you’re ready to make the crêpes, test the batter’s consistency ...

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Let the batter rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the fridge.) When you’re ready to make the crêpes, test the batter’s consistency ...

The vodka sauce goes on top. Make crepe batter: In a medium bowl, whisk eggs, milk and water together until well combined. Slowly add flour, continually whisking until you have a smooth batter ...

I also make the crepes much smaller, so everyone can have their own. Most of the recipes I've seen use rice flour as the only starch in the crepe batter, but I found the cooked crepes a little too ...

The vodka sauce goes on top. Make crepe batter: In a medium bowl, whisk eggs, milk and water together until well combined. Slowly add flour, continually whisking until you have a smooth batter ...