Simple Crepes Recipe
You don’t need a crepe maker nor any special ingredients.
What are crepes? Crepes are one of those essential, versatile recipes that every home cook should know. Whether you go savory or sweet mastering these crowd-pleasing thin French pancakes opens up a whole world of delicious meals. Crepes are American pancakes, European cousin. Thanks to a thinner batter that has no leavening agent, they are larger, thinner, and more delicate than pancakes. However, although they look different, they taste very much like pancakes. If you’ve never made them, Fear NOT! You don’t have to be a world class French chef to make a perfect crepe. Crepes are easier to make than you think. These simple foolproof crepes, need just 6 common ingredients.
It’s time to see what you’ve been missing! Let the crepes begin!
- 1 cup unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups whole milk, room temperature
- 4 large eggs, room temperature
- 3 tablespoons unsalted butter, melted, plus more for brushing
1. In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Stir for a few seconds before using.
2. Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
3. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using or wrapping in plastic wrap and refrigerating or freezing.
Add 1/4 cup chopped fresh herbs, spinach, or sun-dried tomatoes to the egg mixture.
These savory crepes are typically filled with fillings like meat, cheese, eggs, vegetables, herbs and other types of savory fillings too. Don’t the chicken breast and herb crepes above just look delicious?
Add an extra 2 tablespoons sugar and 1/2 teaspoon vanilla extract to the egg mixture.
Sweet crepes are typically served with sugar, syrup, fruits, chocolate, custards, whipped cream, or ice cream. Or, with Nutella and bananas like the yummy filled crepes pictured above.
TIPS: Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. You can also use water, almond milk, cashew milk, soy milk, or any plant based milk to make these crepes. The batter will keep in the refrigerator for up to 48 hours. If not using immediately, stack cooked, cooled crepes and place in resealable plastic bag. You can refrigerate for up to 3 days or freeze for up to 2 months. When using frozen crepes, thaw on a rack before gently peeling apart.
If you mess up the first crepe or two, don’t worry. The two most common problems are cooking temperature and thickness. Adjust your heat or add a bit more liquid, if necessary. If your crepes are rubbery, you are cooking them to slow. If you are having difficulty spreading the batter evenly around the pan, it is to thick. And remember, your technique will get better with each crepe you make.
What are some of your favorite fillings or toppings for crepes?