Sandra This Bobby Flay Crepes Recipe is a delicate and tender recipe, which uses whole milk and melted butter. It’s a classic, foolproof recipe, ready in about 40 minutes.
Bobby Flay Crepes Ingredients
- 1 1/2 cups whole milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- 4 large eggs
- 4 tablespoons unsalted butter, melted and cooled
How To Make Bobby Flay Crepes
- Blend the batter: Combine the milk, flour, sugar, salt, eggs, and 2 tablespoons of the melted butter in a blender. Blend on high speed for about 20 seconds until the mixture is completely smooth and uniform.
- Rest the mixture: Let the batter rest at room temperature for at least 15 minutes. This allows the bubbles to subside and the gluten to relax. Alternatively, refrigerate for up to 1 day.
- Prep the skillet: Heat a 10-inch nonstick skillet over medium heat. Lightly brush the surface with some of the remaining melted butter to ensure the crepes don’t stick.
- Cook the crepe: Pour about 3-4 tablespoons of batter into the center of the skillet. Immediately lift and swirl the pan to coat the bottom evenly with a thin layer of batter. Cook until the bottom is golden brown, about 2-3 minutes.
- Flip and repeat: Carefully flip the crepe using a spatula and cook for 1 more minute on the other side. Slide onto a plate and repeat with the remaining batter, brushing the pan with butter as needed.
Recipe Tips
- Why resting is required: Letting the batter sit for 15 minutes allows the flour to fully absorb the liquid and the gluten to relax, preventing the crepes from becoming rubbery.
- The “First Crepe” rule: Don’t worry if the first crepe tears or doesn’t look perfect. It often acts as a test to season the pan and gauge the correct heat level.
- Room temperature ingredients: Use room temperature eggs and milk if possible. Cold ingredients can cause the melted butter to solidify into tiny clumps when mixed.
- How to get thin crepes: The secret to thin, lace-like crepes is the swirl. Pour the batter into the center of the hot pan and rotate your wrist immediately to spread it to the edges before it sets.
What To Serve With Bobby Flay Crepes
These versatile French pancakes serve as a perfect canvas for both sweet and savory toppings.
- Fresh strawberries and whipped cream
- Nutella and sliced bananas
- Sauteed spinach and gruyere cheese
- Lemon curd and powdered sugar
- Smoked salmon and cream cheese
How To Store Bobby Flay Crepes
- Refrigerate: Stack the cooked crepes with a small square of wax paper or parchment paper between each one. Wrap tightly in plastic wrap and refrigerate for up to 3 days.
- Freeze: Using the same paper-stacking method, place the wrapped crepes in a heavy-duty freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Bobby Flay Crepes Nutrition Facts
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 195mg
- Sodium: 230mg
- Total Carbohydrates: 20g
- Protein: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this batter actually benefits from resting overnight. Keep it covered in the refrigerator for up to 24 hours. Just give it a quick whisk before cooking to re-incorporate the ingredients.
No, a standard 10-inch nonstick skillet works perfectly. A nonstick surface is the most important factor to ensure the delicate batter releases without tearing.
If the crepe tears, it likely hasn’t cooked long enough on the first side. Wait until the edges look dry and lift slightly from the pan, and the bottom is golden brown before
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Bobby Flay Crepes Recipe
Description
These thin, buttery French-style pancakes are simple to blend up and serve as the perfect base for sweet desserts or savory breakfasts.
Ingredients
Instructions
- Combine the milk, flour, sugar, salt, eggs, and 2 tablespoons of melted butter in a blender.
- Blend on high speed for 20 seconds until the mixture is perfectly smooth.
- Let the batter rest at room temperature for 15 minutes to relax the gluten.
- Heat a 10-inch nonstick skillet over medium heat and brush lightly with melted butter.
- Pour 3-4 tablespoons of batter into the pan and immediately swirl to coat the bottom.
- Cook for 2-3 minutes until golden, then flip and cook for 1 minute more.
- Repeat with remaining batter and serve warm.
Notes
- Make Ahead: The batter can be made up to 24 hours in advance and stored in the fridge.
- Texture: If the batter thickens too much while resting, whisk in a teaspoon of water or milk to thin it out.
