How to make Crepes | French Crepe Recipe


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If you would like to learn how to make Crepes then just follow this easy Crepe Recipe. Get the full recipe for French Crepes …

32 replies
  1. Maloxi
    Maloxi says:

    Even your accent is crepe-like 😄
    You're my go-to channel whenever I need a quick refresher on this recipe; everything about this video is just perfect 👍🏼

    Reply
  2. VJ
    VJ says:

    Thanks for using metric system. We, in Europe, don't use weird units like cups or ounces. Anyway I'll tell you what filling I like:
    – konfitura (traditional Polish whole fruit preserve) – my favourites are cherries, strawberries, billberries and raspberries,
    – twaróg based filling (you need twaróg obviously, vanilla flavoured sugar and tiny amount of soured cream or milk; during summer I also add fresh fruits like those above),
    (twaróg is Polish kind of quark – fresh white cheese made by heating up soured milk; I heard it's tricky to buy it in English speaking countries, but it's very easy to make it at home – you need fresh, not skimmed milk (not UHT) and just 1 day in warm place (like kitchen). BTW – twaróg is also one of the main ingredients of filling for Ruthenian pierogi (famous Polish national dish). Twaróg is also needed for sernik (popular cheese cake in Poland); twaróg isn't like cottage cheese,
    – peanut butter,
    – Nutella (from time to time, not always).

    Reply
  3. Katerina S.V.
    Katerina S.V. says:

    This is a recipe that is tad over the top. I mean everything was spot on with the ingredients but the waiting part eh.. you really don't have to wait an hour. I thought there might be a slight difference if I do it like this, but I barely noticed the difference. Mixing it all together from the beginning and just tilting the pan works just as well. I'd say the most important thing is to make sure your pan is not overheated as it will burn the pancake below while you wait for the top to dry so you can flip it. And the texture of the crepe depends on your personal taste. If the mixture is too watery then they will turn out pretty thin and you'll have to eat more of them since they will be really light. If the mixture is thicker the pancakes will be chewier and just eating two will be too much. It's really a preference. While you're making the rest of the mixture, cover the pancakes with something so they remain warm. If they dry out they will crack when you're trying to roll them.

    I loved the lemon sugar combination. It was the first time I heard of it. Other than the Nutella version, I like to eat them with butter and honey, or marmalade with cinnamon powder. It's divine.

    Reply

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