Dessert Crepes

Learned this from Marko Medvedev!

Ingredients

• 700ml milk
• 4 eggs
• 16 spoons of flour
• 3 spoons of vegetable oil
• 3 spoons of sugar (for savory crepes, omit this)
• pinch of salt
• 9-10 inch pan, preferrably nonstick

A “spoon” here is a little unscientific. A “spoon” is a standard sized Western metal spoon, a spoon of flour is basically what you get when you use it to scoop out flour (not levelled off), and a spoon of oil is just when you fill up the spoon. I have some variation each time I make it, but I’ve never had it be too dry or wet.

Also, this recipe can make around 20 crepes. If you only want 3-4 crepes, change it to one egg and scale accordingly.

Preparation: mix everything into a bowl. Add the flour slowly while stirring to make sure it doesn’t form a huge clump. Stir until uniform; the consistency will still end up being quite liquid, so don’t necessarily feel that you need more flour.

Heat up your pan and maintain a medium heat. Add oil and use a paper towel to spread it over the entire pan uniformly. This is especially important if you’re using stainless steel so that the crepe doesn’t stick, but a nonstick pan will make your life way easier.

Pour in an amount of crepe batter the coat the bottom of your pan. When the bottom is cooked to a light brown, flip it over. Ideally you can just toss it using the pan, but you can also try using a fork to flip it, though caution that it might tear easily. Cook the other side until light brown and then remove from the pan. Then, add your favorite toppings, like nutella, bananas, berries, etc., fold it in half, and enjoy!

Note: the first crepe often comes out poorly because it sticks, and the subsequent crepes are easier to make.