Sweets and drinksFried CakesEurope and North AmericaAbout 30 minutes
Classic French crepes are worth knowing by heart, good for a light breakfast or a dessert. They come out paper thin and supple with lightly golden edges. Batter that has not rested tears easily in the pan.
The flour is sifted into the egg and milk mixture until smooth, the butter is melted before it is poured in, and the batter rests before the first crepe. The pan sits at medium heat under the thinnest film of butter.
This batch weighs about 616g, at roughly 163 calories per 100g.
Method
Beat 3 eggs until smooth, then stir in 295ml oat milk.
Sift 113g all purpose flour into the egg and milk mixture, add 2 teaspoons kOBE Monk Fruit Blend and 1/2 teaspoon salt, and whisk until the flour has dissolved and the batter is completely smooth.
Melt 2 tablespoons butter, pour it into the batter and stir well.
Heat a flat bottomed nonstick pan and brush it with a thin film of butter or oil.
Ladle in the batter and tilt the pan in a circle so it spreads into a very thin sheet.
Cook until the surface sets and the edge lifts away from the pan, then flip and cook it through before sliding it onto a plate.
Repeat with the rest of the batter, stacking the crepes on a plate, and serve them with jam or fruit.
Tips
Batter rested before cooking gives supple crepes rather than dry, crisp ones.
Low heat and the thinnest film of butter keep the crepes from tearing.
The batter has to be as thin as pouring cream, because a thick one gives heavy, chewy crepes.
Tilting the pan in a circle the moment the batter lands is what makes the sheet thin and even.
The edge lifting away from the pan is the signal to flip, since flipping early tears the crepe.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.