How To Make Amazing Crepes At Home *spilling all my secrets*

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tablespoon Granulated Sugar (for batter)
• 0.25 teaspoon Salt (pinch)
• 2 large Eggs (room temperature)
• 1.5 cup Whole Milk (cold)
• 1 tablespoon Rum (optional, adds flavor and polish)
• 2 tablespoon Unsalted Butter (melted, for coating pan)

Instructions

1. Combine Dry Ingredients

   Add the sifted flour, granulated sugar, and a pinch of salt into a mixing bowl and give a quick stir.

   Time: PT1M

2. Add Eggs

   Crack the two eggs into the bowl and whisk vigorously until the mixture looks thick but uniform.

   Time: PT2M

3. Incorporate First Portion of Milk

   Pour about one‑third of the cold milk into the batter and mix slowly; avoid splashing.

   Time: PT2M

4. Add Remaining Milk and Smooth Batter

   Add the rest of the milk and whisk until the batter is completely smooth with no visible flour streaks.

   Time: PT2M

5. Flavor with Rum (Optional)

   Stir in a tablespoon of rum for a subtle, polished flavor.

   Time: PT30S

6. Preheat the Skillet

   Place the nonstick 25 cm skillet on the stove and heat over medium (about 350°F) until a few drops of water sizzle.

   Time: PT5M

   Temperature: 350°F

7. Butter the Pan

   Lightly brush or drizzle a thin layer of melted butter onto the hot skillet.

   Time: PT1M

8. Pour and Swirl Batter

   Using a ladle (≈1/3 cup), pour batter into the center of the pan, then immediately lift and shake the pan, rotating 360° to spread the batter thinly across the surface.

   Time: PT30S

9. Cook First Side

   Let the crepe cook until the edges turn a light golden color and the surface is set, about 45 seconds.

   Time: PT45S

10. Flip the Crepe

    Using two chopsticks (or a spatula), slide one chopstick under the edge, lift, and flip the crepe; cook the other side for 5‑15 seconds depending on desired texture.

    Time: PT15S

11. Remove and Keep Warm

    Slide the finished crepe onto a plate, cover loosely with plastic wrap to retain moisture, and repeat with remaining batter.

    Time: PT10M

Nutrition Facts

Calories

100

Protein

3 g

Carbohydrates

12 g

Fat

4 g

Fiber

1 g