Easy Crêpe Recipe for Big Crêpes Cooked in the Oven— for Lasagna, Cakes and More!
Sometimes you need a big ass crêpe. This easy crêpe recipe will let you prepare large crêpes in the oven for cakes, lasagna and other large crêpe needs.
Equipment
- 1 baking tray
- 1 mixing bowl
Ingredients
Crêpes —for two rectangular in size— 40cm x 30cm (16″ x 12″)
- 1 cup all-purpose flour
- 2 whole eggs
- 1 ¼ cup milk preferably, whole milk
- ½ tbsp fine salt
- 2 tbsp fine granulated sugar
- 2 tbsp butter melted
Instructions
Make the Crêpe
- To make the crêpe batter, beat together the eggs.2 whole eggs
- In another large bowl, mix together the dry ingredients: flour, salt and sugar.1 cup all-purpose flour, ½ tbsp fine salt, 2 tbsp fine granulated sugar
- Add the milk to the flour a little at a time, mixing the batter to a smooth paste each time you add more milk.1 ¼ cup milk
- When all of the milk is added, whisk in the beaten eggs and the melted butter.2 tbsp butter
- Pass the crêpe batter through a sieve (strainer) to remove any clumps that remain in the batter.
- To bake the crêpes: Place a large (buttered) rectangular baking tray (with sides) in a pre-heated 400°F (200°C) oven for 10 minutes.
- Remove the hot baking tray and add a thin layer of crêpe batter over the entire bottom of the baking tray.
- Return the baking tray to the oven and bake at the same temperature just until the sides of the crêpe begin to pull away from the tray. Remove the baking tray and carefully pull the crêpe off of the tray. Transfer it to parchment paper or a work surface to cool.Make crêpes as long as the batter remains. Freeze any extra crêpes!
Video
Notes
Make Big Batches!
Double, triple or quadruple this recipe to make big quantities of these large, oven baked crêpes. They freeze wonderfully.
Tried this recipe?Let us know how it was!