Natashas Kitchen Crepes (2024)

FAQs

How do you make Joanna Gaines crepes? ›

Joanna Gaines's Crêpes

In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

1 – Refrigerate the batter for at least one hour. This “relaxes” the gluten in the crepe mixture and helps create light, airy crêpes. 2 – Use a heavy bottomed stainless steel pan. When making crepes, it's important to have even heat, and a thick bottom pan will achieve this.

4. Let the Batter Rest. Once you've mixed the batter, don't cook it right away — let it rest! Crepe batter needs to chill for one to two hours before it's ready to be transformed into fluffy, delicious hot crepes.

Set your heat to medium and let the pan get hot (but not too hot). You might even need to adjust the heat to medium-low as the cooking continues. If the heat's too high the batter won't spread to the edges of the pan before setting, and can result in holes or uneven thickness.

For best results, be sure to use free range eggs and sift your flour. This will make a better batter.

Crepe recipes vary, but most include flour, liquid (milk and/or water), and salt.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Since pancakes are best cooked at consistent, medium heat, cast iron—or its siblings, carbon steel and spun iron—and non-stick crêpe pans are ideally suited to the task. As for which is the best pan for crêpes, it comes down to personal preference.

Can you overbeat crepe batter? ›

Gluten relaxation: If you have a tendency to overmix the batter, you might end up with elastic, rubbery crepes (too much gluten formed). Letting the batter rest will allow the gluten to relax and will lead to more tender and lighter crepes.

If people have trouble with making crepes, it is in one of four areas: not getting the pan hot enough, putting too much batter in the pan, not pouring the batter into the pan all at once, or turning the crêpe.

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

Water: Water helps thin the batter. Salt: A pinch of salt enhances the overall flavor. Butter: Butter lends richness and moisture to the crêpes.

Are your crepes not browning or not cooking quickly enough? This is likely due to not getting your crepe pan hot enough. The heating element should be on medium-high. (Different stoves and different pans heat differently.)