Blend everything in a blender- In a blender add 6 large eggs, 2 cups milk, 1/4 cup corn oil, 1/2 teaspoon vanilla extract, 1/4 cup granulated sugar, a pinch of salt, and 2 cups of flour (spooned and leveled off with a knife).
Give the batter a few pulses and scrape down the sides of the blender with a rubber spatula to loosen and flour the may have stuck to the sides of the blender.
Now turn the blender on low speed and slowly add 1 cup of boiling water. Boiling water helps make the crepes extra light and delicate.
Once you’ve added the hot water, turn the blender off, pour the crepe batter into a large bowl. Let it rest for at least 30 minutes at room temperature to let the gluten relax as the flour absorbs the liquids.
Butter your pan- Bring a 9 inch nonstick pan over medium heat and brush a little bit of unsalted melted butter on top. If your pastry brush is not heatproof, just place 1/2 tablespoon of butter and swirl it around until fully melted.
Then use a ladle to pour about 1/4 cup of the crepe batter into the pan. Tilt and swirl your pan to distribute the batter as evenly as possible.
After about 2-3 minutes, scrape the edges of the crepe with a thin spatula and flip over the crepe and cook for another 1-2 minutes.
Transfer the finished crepe onto a plate and continue doing this with the remaining of the batter￼. You should get about 35 crepes from this recipe.
How To Fold A Suzette Crepe
For the Suzette folded crepe, I added a thin layer of homemade strawberry jam. To fold it, all you have to do is fold it in half and then fold it in half again so you end up with a simple triangle shape. That's it!
Tuck and Roll Method
For the tuck and roll method, you want to take one side, bring it towards the center and then take the opposite side and bring it towards the center as well. Then start from the end closest to you and roll up the crepe nice and tight like a burrito!
For the pocket folded crepes I added some thinly sliced strawberries and whipped cream. To fold the crepe, bring the left and right side of the crepe towards the center. Then bring the bottom of the crepe over the whipped cream and berries and gently fold it over again so it's seam side down.
How long can I keep crepe batter in the fridge?If you want to make the batter ahead of time, you can keep the uncooked batter in your fridge for up to 1 day (24 hours) in advance.
The best way to store homemade crepes is by stacking them on a plate, covering them with plastic wrap and refrigerating them for about 1 week.Filling variations