Entertaining With Beth | Crepes vs Pancakes? #Shorts @EntertainingWithBeth | Uploaded May 2022 | Updated October 2024, 2 hours ago.
Personally, I pick crepes! They are easier to make, use fewer ingredients and you can eat more of them since they are less filling! Try my foolproof crepe recipe and decide for yourself :)
#shorts #CrepesRecipe
Music: Ice Tea
Musician: Not The King
BETH'S FOOLPROOF CREPE RECIPE
Makes 8 Crepes
*PRINT RECIPE HERE*entertainingwithbeth.com/foolproof-crepe-recipe
INGREDIENTS
1 cup (120 g) of All-Purpose Flour
2 cups (475 ml) of milk
1 tablespoon (13 g) sugar
pinch of salt
2 eggs, beaten well
4 tablespoon (60 ml) melted butter
assorted jams for filling
powdered sugar for dusting
grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil)
INSTRUCTIONS
In a large bowl add the flour, then pour in the milk, and whisk until very smooth. Then add the sugar and salt and beaten eggs. Then add the melted butter.
Dab some grapeseed oil on a paper towel and liberally grease a non-stick 12" skillet. Heat pan on high heat, until very hot.
Ladle out 1 serving of batter with a standard-sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up.
Once the batter looks dry on the top and the edges begin to turn golden brown, take a long, skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up one side, gently grab it with your hands and flip!
Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately
Personally, I pick crepes! They are easier to make, use fewer ingredients and you can eat more of them since they are less filling! Try my foolproof crepe recipe and decide for yourself :)
#shorts #CrepesRecipe
Music: Ice Tea
Musician: Not The King
BETH'S FOOLPROOF CREPE RECIPE
Makes 8 Crepes
*PRINT RECIPE HERE*entertainingwithbeth.com/foolproof-crepe-recipe
INGREDIENTS
1 cup (120 g) of All-Purpose Flour
2 cups (475 ml) of milk
1 tablespoon (13 g) sugar
pinch of salt
2 eggs, beaten well
4 tablespoon (60 ml) melted butter
assorted jams for filling
powdered sugar for dusting
grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil)
INSTRUCTIONS
In a large bowl add the flour, then pour in the milk, and whisk until very smooth. Then add the sugar and salt and beaten eggs. Then add the melted butter.
Dab some grapeseed oil on a paper towel and liberally grease a non-stick 12" skillet. Heat pan on high heat, until very hot.
Ladle out 1 serving of batter with a standard-sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up.
Once the batter looks dry on the top and the edges begin to turn golden brown, take a long, skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up one side, gently grab it with your hands and flip!
Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately
