My Favorite French Crepe Recipe, Chef Lissy Benavides
A few days ago, I shared my homemade crepes on Instagram, and many of my followers asked me to share the full video of how to make them here on our YouTube channel. Lissy tip: the secret ingredient that's almost never shared for French crepes is buckwheat flour, which is gluten-free. If you can find it, incorporate it like this: remove one tablespoon of your regular flour and add one tablespoon of buckwheat flour. You'll see how divine they are in color, flavor, and texture, and it also makes them healthier.
I'll be making the sweet version, and I'm sharing my favorite filling: cream cheese, homemade pink guava jam, and homemade passion fruit jam with fruit recently harvested from my garden.
I also recommend other fillings, but if you want to make them savory, they'll be delicious too.
I'll be sharing this video and the full recipe on my Lissy Blog very soon. Please follow me on all my social media!
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Ingredients for my Favorite French Crepe Recipe, Chef Lissy Benavides:
Batter
1 cup of cold water
1 cup of milk
4 eggs
1/4 teaspoon of salt
2 cups of sifted flour
Lissytip: Remove 1 tablespoon of flour and add 1 tablespoon of buckwheat flour
1/2 stick of unsalted butter Melted butter (4 tbsp unsalted melted butter)
1/2 tsp vanilla for sweet crepes
Sweet fillings
Nutella
Dulce de leche
Homemade jams (strawberry, passion fruit, pink guava, red fruits, etc.)
Banana, strawberries, peaches in syrup, raspberries, blueberries
Nuts (pecans)
Savory fillings
Ham and cheese
Beans and cheese
Spinach filling Chicken Filling
Quick Guide to Making Crepe Batter (Detailed recipe coming soon to my LissyBlog)
Making the crepe batter is very simple. I recommend using a blender. Combine all the ingredients: one cup of cold water, one cup of milk, four eggs, salt, and two cups of sifted flour. If you're using buckwheat flour, which is used by the French, remove one tablespoon of the regular flour called for in the recipe and replace it with the buckwheat flour. Blend briefly to combine everything into a smooth batter without lumps. Then add the melted unsalted butter. If you're making sweet crepes, add vanilla and blend for a few more moments. Pour the batter into an airtight container and refrigerate for at least an hour or overnight. Then follow the process described in the crepe preparation video. Fill them... you're going to love them!
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Receive a shower of magical blessings.
Chef Lissy Benavides