These homemade crepes with honey whipped ricotta make the most delicious and indulgent breakfast! No special tools required — just blend everything together and follow these tips to have delicious crepes on the table in no time.
I'll be the first to admit it: I was intimidated by crepes for a long time. But while they can seem a bit daunting at times, they're actually pretty easy to make!
And this crepe recipe could not be more simple — all you need to do is blend all the ingredients together and then cook the crepes. No special tools or skills required.
Let's get in the kitchen and make some crepes!
Tips for Making These Crepes
Here are some tips to get perfect crepes every time:
- For the crepe batter, make sure to blend together all the ingredients very well. You want to make sure that the mixture is completely blended and homogenous before chilling it. We don't want any pockets of flour in our crepes over here!
- Chill the batter for at least 30 minutes. After blending all the ingredients together, it's important that you chill the batter in the fridge. This step helps make the crepes taste light and tender.
- When cooking the crepes, make sure they are as thin as possible. When you pour in the batter, you only want to pour in enough to just cover the surface of the pan. I have found ¼ of batter to be the perfect amount for an 8-inch pan.
Common Questions About These Crepes
Pancakes typically have a raising agent in them such as baking soda or baking powder, while crepes do not. Therefore, crepes are typically much thinner and flatter than pancakes.
If your crepes turn out too crispy, it's likely that the pan was too hot or that the crepes themselves were cooked too long. It's best to cook them on very low heat for a short amount of time.
Crepes can turn out rubbery for a number of reasons, but the most common factors are too much batter in the pan or too much gluten in the batter. To get the best crepes possible, make sure to let the batter rest in the fridge for at least 30 minutes, and pour only a small amount into the pan at a time.
After pouring the batter into the pan, I like to lift the pan up and swirl it around to distribute the batter in an even circle. Make sure the batter reaches the edges of the pan, then return it to the stove to cook at low heat.
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