Fully flavored and lacy crepes. Using high-speed blenders to make batter is a win-win!

Crepes Recipe

INGREDIENTS

(for ~20 crepes)
— 6 large eggs
— 300 g whole milk (3.6%)
— 160 g heavy whipping cream (35%)
— 240 g cold water
— 280 g wheat flour (Stardust, type 00, Barton Springs Mill)
— 1 tbsp sugar
— 1 tsp salt
— 2 tbsp brandy

INSTRUCTIONS

Combine all ingredients in the jar of your blender and process at high speed for 2 minutes. Using high-speed blenders allows you to quickly hydrate the flour and incorporate tons of air bubbles. It means you can start making crepes immediately and get them fully flavored and lacy.

Preheat a dry, non-stick frying pan over medium-high heat. It should be almost scorching hot.

Prepare a large plate for the pile of crepes, a ladle, and a spatula for flipping the crepes. Make crepes.

You can make the crepes in advance, refrigerate, and serve during the next 3 days. Let the pile of crepes stay at room temperature, uncovered, until they reach room temperature. Cover them with plastic wrap and refrigerate. Take as many crepes as you wish to serve and reheat them in a microwave in a covered container.