Crème Brûlée Crêpes Recipe
This easiest and tastiest crêpes you will make at home, in a blender. It is such a simple but delicious breakfast option. Tender, soft and crispy on the edges, no better way to enjoy crepes.
Equipment
- Blender
- Crepe maker/pan
- Rubber spatula
Ingredients
For the crêpes
- 1 cup flour spooned and leveled
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 2 eggs
- 1 cup milk
- 1/4 cup water
- 3 tbsp melted butter
For crème brûlée crêpes
- 1 recipe Vanilla Custard (check notes)
- 1/4 cup castor sugar for the brûlée
Instructions
- In a blender add all the ingredients and blend until smooth. Pour into a container and allow it to rest at room temperature for minimum 30 minutes and up to 2 days in the fridge.
- Get your crepe maker hot, I like using it at the temperature 4, this gives you crispy edges and soft crepes overall.
- Add a little butter and use 1/4th cup measure, pour the batter into the center of the griddle.
- Using the stick, swirl the batter around. Keeping your wrist loose, if you force it the batter with clump and you wont get crepes but scrambled crepe batter.
- Go as thin as possible and allow it to cook for 2 minutes, the edges should release and then you can flip it, either with a spatula or your hands. Cook for 1 minute and transfer to a plate. Repeat until all the batter is done.
- To make these crêpes crème brûlée crêpes I like spreading the custard on half the crepe, folding it over, adding more custard, folding into a quarter, topping with more custard and sprinkling over castor sugar. Blow torch until the sugar has melted and caramelized. Allow it to cool a little so the sugar can harden before serving.
Notes
- Allow the batter to rest before using to get the softest crêpes
- If you are making these crepes in a pan and not in a maker, you wan to add the batter into the hot pan and immediately start swirling the batter around the pan to get the thinnest crepes
- My go to custard recipe is here