
English: 
I’m sharing with you how to make French
Crepes, these make a perfect weekend brunch
served with lemon and sugar or Nutella and
cream for dessert. Welcome to recipes by Carina
where I share with you how to make classic
and simply delicious recipes, make sure to
subscribe for a new video each week.
To make these French crepes measure out 1
cup or 125g of standard or all purpose flour.
Place a sieve over the mixing bowl and pour
in the flour, sieving it through to remove
any lumps. This is an important step as it’s
such a delicate batter that we definitely
don’t want any lumps in.
You’ll notice I give the recipe amounts
in metric and imperial so no matter where
you are from in the world it should be easy
enough to follow. If you would like the full

English: 
I’m sharing with you how to make French
Crepes, these make a perfect weekend brunch
served with lemon and sugar or Nutella and
cream for dessert.
Welcome to recipes by Carina where I share
with you how to make classic and simply delicious
recipes, make sure to subscribe for a new
video each week.
To make these French crepes measure out 1
cup or 125g of standard or all purpose flour.
Place a sieve over the mixing bowl and pour
in the flour, sieving it through to remove
any lumps.
This is an important step as it’s such a
delicate batter that we definitely don’t
want any lumps in.
You’ll notice I give the recipe amounts
in metric and imperial so no matter where
you are from in the world it should be easy
enough to follow.
If you would like the full recipe for these
French Crepes it will be on my website as

English: 
well as the full measurements in the description
box below.
Add a pinch of salt to the flour and use a
whisk to combine the ingredients and set the
bowl to the side.
One of the reasons I love making crepes is
they only require 5 ingredients, all of which
I always have on hand.
You can enjoy them in so many ways, savoury,
sweet, breakfast, lunch, dinner, dessert.
They’re just as much about what you fill
them with as they are about the crepe itself.
In a smaller bowl begin measuring out the
wet ingredients.
We’ll need two medium sized eggs for this
recipe, crack these both into the bowl and
using the whisk give them a good mix to the
whites and yolks are completely combined.
Make sure your eggs are at room temperature,
if you store them in the fridge just remove
them about 30 minutes or so before you start
making these crepes.

English: 
recipe for these French Crepes it will be
on my website as well as the full measurements
in the description box below.
Add a pinch of salt to the flour and use a
whisk to combine the ingredients and set the
bowl to the side.
One of the reasons I love making crepes is
they only require 5 ingredients, all of which
I always have on hand. You can enjoy them
in so many ways, savoury, sweet, breakfast,
lunch, dinner, dessert. They’re just as
much about what you fill them with as they
are about the crepe itself.
In a smaller bowl begin measuring out the
wet ingredients. We’ll need two medium sized
eggs for this recipe, crack these both into
the bowl and using the whisk give them a good
mix to the whites and yolks are completely
combined. Make sure your eggs are at room
temperature, if you store them in the fridge
just remove them about 30 minutes or so before
you start making these crepes.

English: 
Measure out the milk, I’m using skim here
but any kind you would like will work fine.
Pour the milk into the mixing bowl with the
beaten eggs and using the whisk combine the
ingredients together well.
Let me know in the comments below if you’ve
ever made your own crepes before and what
your favourite fillings are. I can’t go
past lemon and sugar, so simple but so delicious
although I would love some new flavour ideas.
When the milk is fully mixed with the eggs,
we’re ready to combine the wet and dry ingredients
together. Start to add a small amount of the
wet ingredients into the bowl with dry, I
would say about a quarter of the mixture.
Use your whisk here and give the batter a
really good mix. Our goal here is to try eliminate
the chance of lumps in the batter which is

English: 
Measure out the milk, I’m using skim here
but any kind you would like will work fine.
Pour the milk into the mixing bowl with the
beaten eggs and using the whisk combine the
ingredients together well.
Let me know in the comments below if you’ve
ever made your own crepes before and what
your favourite fillings are.
I can’t go past lemon and sugar, so simple
but so delicious although I would love some
new flavour ideas.
When the milk is fully mixed with the eggs,
we’re ready to combine the wet and dry ingredients
together.
Start to add a small amount of the wet ingredients
into the bowl with dry, I would say about
a quarter of the mixture.
Use your whisk here and give the batter a
really good mix.
Our goal here is to try eliminate the chance
of lumps in the batter which is why we’re

English: 
only adding a small amount at a time.
You should have quite a thick batter, so once
everything is well combined, add another quarter
of the wet ingredients and give it another
mix.
From here you just need to keep slowly adding
the wet ingredients, quarter at a time and
giving the batter a thorough mixing in between.
Once you’ve finished, if you do have a few
lumps these can easily be removed by pouring
the batter through a sieve.
This can be quite a bit of work, and if you
do want a little shortcut thats not exactly
the traditional way of making something but
works perfectly well, you can add everything
to a blender and let that do the work for
you.
It removes 100% of the lumps, mixes everything
perfectly and doesn’t take much time or
effort at all.
Lastly for these crepes we’ll need a small
amount of melted butter.

English: 
why we’re only adding a small amount at
a time.
You should have quite a thick batter, so once
everything is well combined, add another quarter
of the wet ingredients and give it another
mix.
From here you just need to keep slowly adding
the wet ingredients, quarter at a time and
giving the batter a thorough mixing in between.
Once you’ve finished, if you do have a few
lumps these can easily be removed by pouring
the batter through a sieve.
This can be quite a bit of work, and if you
do want a little shortcut thats not exactly
the traditional way of making something but
works perfectly well, you can add everything
to a blender and let that do the work for
you. It removes 100% of the lumps, mixes everything
perfectly and doesn’t take much time or
effort at all.
Lastly for these crepes we’ll need a small
amount of melted butter. Melt this in the

English: 
Melt this in the microwave or in a small pot
and add to the crepe batter, whisking it in
well.
Ideally this crepe batter now needs to rest.
As we’ve whisked it, you’ll notice most
recipes say not to over mix as this creates
a tough product.
This much mixing develops gluten in the flour
so resting it, rests the gluten helping the
batter to relax making it less likely to tear.
If I’m making crepes I will usually make
them the night before so they can spend the
night in the fridge ready to be cooked the
next morning but if you don’t have that
kind of time an hour or so will do the trick.
When you’re ready to make your crepes heat
a frypan or crepe pan over medium heat.
I have a special crepe pan, the only real
difference is it has low sides making it so
easy to flip these but if you don’t have
one a large regular frypan will be perfectly

English: 
microwave or in a small pot and add to the
crepe batter, whisking it in well.
Ideally this crepe batter now needs to rest.
As we’ve whisked it, you’ll notice most
recipes say not to over mix as this creates
a tough product. This much mixing develops
gluten in the flour so resting it, rests the
gluten helping the batter to relax making
it less likely to tear. If I’m making crepes
I will usually make them the night before
so they can spend the night in the fridge
ready to be cooked the next morning but if
you don’t have that kind of time an hour
or so will do the trick.
When you’re ready to make your crepes heat
a frypan or crepe pan over medium heat. I
have a special crepe pan, the only real difference
is it has low sides making it so easy to flip

English: 
fine.
Using a pastry brush or a paper bowl dipped
in melted butter grease the pan.
You don’t want to add butter straight to
the pan as we only want a super light layer.
Using a ladle or measuring cup, measure out
about and 8th or so of a cup full of batter
and pour it into the pan.
I’m using a crepe tool to evenly spread
my crepes but you can also achieve this by
tilting the pan to cover.
A crepe tool just means you’ll get perfect
round crepes every single time.
Cook the crepes over medium heat for about
30 seconds to a minute until you can see the
top of the crepe is setting.
Using an offset spatula get under the side
of the crepe and flip it with the help of
your hands.
These are so delicate so make sure you’re
extra careful.

English: 
these but if you don’t have one a large
regular frypan will be perfectly fine.
Using a pastry brush or a paper bowl dipped
in melted butter grease the pan. You don’t
want to add butter straight to the pan as
we only want a super light layer. Using a
ladle or measuring cup, measure out about
and 8th or so of a cup full of batter and
pour it into the pan.
I’m using a crepe tool to evenly spread
my crepes but you can also achieve this by
tilting the pan to cover. A crepe tool just
means you’ll get perfect round crepes every
single time.
Cook the crepes over medium heat for about
30 seconds to a minute until you can see the
top of the crepe is setting. Using an offset
spatula get under the side of the crepe and
flip it with the help of your hands. These
are so delicate so make sure you’re extra

English: 
Cook the crepe for 30 seconds on the next
side before removing from the pan and continuing
with the remainder of you batter.
Keep them warm under a teatoowl until you
are ready to serve.
I enjoy them best the classic way with fresh
lemon juice and a dusting of sugar but the
toppings are endless.
Let me know if you are going to try this recipe
and don’t forget to subscribe to my channel.
Thank you for watching and I’ll see you
in my next video.

English: 
careful. Cook the crepe for 30 seconds on
the next side before removing from the pan
and continuing with the remainder of you batter.
Keep them warm under a teatoowl until you
are ready to serve. I enjoy them best the
classic way with fresh lemon juice and a dusting
of sugar but the toppings are endless.
Let me know if you are going to try this recipe
and don’t forget to subscribe to my channel.
Thank you for watching and I’ll see you
in my next video.
