HOW TO MAKE CREPES | Italian Grandma Makes Homemade Crepes (SCRIPPELLE)

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Crack one egg so only a small part of the shell breaks, pour the egg into the bowl and set the larger shell piece aside.
2. Crack the remaining eggs into the bowl.
3. Whisk the eggs vigorously for at least 5 minutes, until small bubbles form on top.
4. Rinse the reserved shell, fill it with water and add the water to the eggs. Repeat 4 times in total.
5. Whisk again, then add a generous pinch of salt and whisk for another 3 minutes.
6. Add a portion of the flour and mix well.
7. Keep adding flour as needed until the batter is smooth and slightly dense but not runny. The amount depends on the egg size and freshness.
8. Heat a saucepan over medium heat. Pour in some olive oil, swirl it to coat the base and edges, then pour off the excess with a paper towel, leaving only a thin film.
9. Fill a deep scoop about halfway with batter. Holding the pan by its handle, pour the batter in while tilting and rolling the pan in a circle so it spreads. Pour at the edge, not the centre.
10. After 10 to 15 seconds, check whether the top edges of the crepe look cooked through with a fork. If so, peel back one edge, lift it fully and flip.
11. Cook the other side for 15 to 20 seconds. The first crepe is a test; repeat the process with the same timings.
12. If the crepes cook too fast, lower the heat slightly.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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