Thin & Tender Crepes

Mix the dry ingredients.
Whisk the dry ingredients together; all-purpose flour, granulated sugar, and salt.
5.3 oz All-purpose flour, 1.7 oz Granulated sugar, ½ teaspoon Salt
Add eggs.
Mix until the batter looks very smooth. Scrape off the bottom and sides of the bowl to pick up all the flour.
Tip💡
It looks lumpy initially, but continue mixing until it gets very smooth. Mixing it well strengthens the glutens in the flour and creates crepes that do not tear or break easily even when they are paper thin.
7 oz Egg
Add melted butter.
Mix well until it's evenly incorporated.
Tip💡
Use very warm butter so it doesn't get hardened while mixing the batter.
1.7 oz Unsalted butter (melted)
Add milk.
1. Add about one-third first and mix well until the batter looks even. (Mix slowly at the very beginning to avoid spilling milk.)
2. Add the rest of the milk and mix. Scrape off the sides of a bowl on the way to ensure it's evenly incorporated.
17.6 oz Whole milk
Add dark rum.
Mix until it's evenly blended.
1 tablespoon Dark rum
Heat a non-stick pan.
1. Heat a non-stick pan at medium-low to medium heat.
2. Apply a thin layer of melted butter right before you pour the batter. Coating a thin layer of melted butter helps to prevent crepes from sticking to the pan. It also adds better caramelization on the surface.
Some Melted butter for a pan
Spread the batter thinly over a pan.
Repeat the 3 steps:
1. Lift the heated pan and pour a little less than ⅓ cup of the batter (80% of the capacity) for a 10-inche (25 cm) pan. Shake the pot well as you pour it to spread it wider.
2. Swirl the pan in a circular motion and spread the batter to the edges of the pan before it begins to set.
3. Turn the position of a pan once or twice while cooking it to deliver the heat evenly.
Tip💡
Adjust the amount of the batter you pour into the pan, depending on the size of the pan you are using.
Flip it and cook the other side.
Once you start seeing a nice golden brown color on the edges, it is a sign that you have the same caramelization on the bottom surface. Flip right away!
1. Flip the crepe and cook the other side for 5 - 15 seconds. This process also prevents each crepe from sticking to each other when they are stacked together.
2. Flip a pan and drop it on a cloth or paper towel.
When you use chopsticks:
1. First, place a stick closer to the edge, about 2 inches or 5 cm away.
2. Hang the edge over it using the other chopstick, lift, and flip a crepe.
3. Rotate the stick to remove it easily without dragging a crepe. (Watch the video tutorial to check the movement.)
When flipping it by hand:
Use heat-resistant gloves. It is very hot!
Tips💡
1. Cook them enough: The crepe will break or get torn easily when it's not cooked enough. You also won't get enough caramelization on the surface.
2. Flatten the crepe while it's warm after dropping it to the counter. It remains wrinkly after it cools down, just a shirt!
Repeat 1 - 8 until you run out of the remaining batter.
Now, repeat the process! The first layer doesn't look great always, but you'll quickly get used to the moves after some practice!
Tips💡
1. Flours slowly start sinking on the bottom during the process. Mix the batter each time or at least once every few times to ensure it's even. When you overheat your pan, set it aside to cool it down.
2. One batch is enough for about 14 - 17 crepes (25cm | about 10-inch diameter)

Equipment

Ingredients

Instructions

Video

Notes

How to store it:

Nutrition