Ingredients
Crepes
- 2 eggs
- 1 pinch salt
- 1 tablespoon (12 grams) sugar
- 1 cup (240 milliliters) buttermilk
- 1 cup (120 grams) flour
- 1 cup (240 milliliters) boiling water
- 1/4 teaspoon (1.4 grams) baking soda
- a pinch (less than 1 gram) lemon acid
Cherry sauce
- 150 grams (5.3 ounces) cherries
- 1 tablespoon (12 grams) vanilla sugar
- 3 grams (0.1 ounce) starch
Equipment
- Mixing Bowl
A good-sized mixing bowl will help you to whisk eggs and mix your ingredients without making a mess. Make sure yours has a non-slip base for added stability.
- Whisk
Essential for achieving a smooth crepe batter. Use a balloon whisk to incorporate air and get that perfect consistency.
- Small Saucepan
This will come in handy for preparing your cherry sauce. Ensure it's non-stick to avoid burning the sauce.
- Non-stick Frying Pan
A must-have to cook your crepes evenly. Look for one with a flat surface and sloping sides for easy flipping.
- Spatula
An offset spatula will allow you to flip your crepes without tearing them. Opt for a silicone one to avoid scratching your pan.
Instructions
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Step 10
Servings
Variations
Faq
- Why are my crepes sticking to the pan?
Ensure your pan is well-heated before pouring the batter. Also, a non-stick pan and a little oil or butter can help prevent sticking.
- Can I make the crepe batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Just store it in the fridge and give it a good stir before cooking.
- How can I make my crepes more flavorful?
Try adding a splash of vanilla extract or a bit of grated lemon zest to the batter for an extra burst of flavor.
- What can I use if I don’t have buttermilk?
Mix 1 cup of regular milk with a tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and you have a quick buttermilk substitute!
- How do I keep my crepes warm while cooking the rest?
Place the cooked crepes on a plate and cover them with a clean kitchen towel. You can also keep them in a low oven (about 200°F) to keep them warm.
- Can I freeze leftover crepes?
Absolutely! Lay them flat on a baking sheet to freeze individually, then stack them with parchment paper in between and store in a ziploc bag. They can be frozen for up to 2 months.