Vanilla Or Chocolate Crepes

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My Recipe is the best recipe!

Who does not make crepes?

Everybody loves this super thin breads that can be filled with all types of savoury or sweet fillings. From the basic and very well known Chocolate, Bananas & hazelnuts, to the chicken and mushroom crepes… there is no limit to what a crepe could taste like, nor is there a limit to what the crepe will end up being served as! In the video below you will see the beautiful crepes as prepared in Paris (as Paris/French street food). That will give you an idea as to how you can serve crepes at home. Get creative and fill with any filling you desire. Serve with a salad dressed with a nice vinaigrette (many recipes for fab salad dressings in this website) and you will be serving a beautiful lunch. If you are thinking breakfast, then you can try my beautiful Lemon Crepes on this link or shake things up with a Crepe Suzette (regular or Flambe, the recipes on this link)

With that said that is not why I am posting this recipe. I am actually posting this because I believe it is the world’s best and simplest crepe recipe. It really is very very simple, yet produces an amazing sweet crepe, which I then use in the making of a mouthwatering and irresistible “Layered Chocolate & Vanilla Crepe Cake” that is drenched with Chocolate syrup!! So I want you to have the recipe to enjoy it as much as I do with your friends and family and therefore I am sharing with you here how to make the basic Vanilla Crepe and the basic Chocolate Crepe recipes to prepare you for making the crepe cake on this link.

Let’s get to it, you are going to love this!

Ingredients

For Plain Vanilla Crepes

  • 1 egg
  • 2 tbsp light brown sugar
  • 5 tbsp flour
  • 1 1/2 cups milk
  • Vanilla Essence (or seeds of 1 vanilla bean)

For Plain Chocolate Crepes

  • 1 egg
  • 2 tbsp light brown sugar
  • 3 tbsp flour
  • 2 tbsp cocoa powder, sifted
  • 1 1/2 cups milk
  • Vanilla Essence (or seeds of 1 vanilla bean)

In 2 separate bowls, mix all the ingredients of each batter separately.

Heat a nonstick medium skillet, then spray lightly with flavourless oil.

Immediately add 1/4 cup batter into the heated skillet and make sure to spread over the whole surface.

Leave to cook until browned, then turn using an offset spatula (first run the spatula underneath the crepe to release then flip the crepe). Leave to cook for a few minutes then transfer to a wire rack.

Repeat until all is done.

Serving Suggestions

Finally these crepes can be used in making the “Layered Chocolate & Vanilla Crepe Cake” that is drenched with Chocolate spread on this link.

 

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