Crepes, tried ones loved forever kind of dish or shall I say breakfast, did you know that it can be dessert too?! Crepes can be sweet and savory, can be filled with strawberry and chocolate and can be filled with chicken and mushroom sauce, but for today’s post we will keep it sweet.
How to Make Crepes?
Making Crepes is easy, you can add all the ingredients in a blender and pulse seven times, to get a smooth batter, or you can follow my way and save yourself from the hustle of taking out and then cleaning your blender, by whisking the ingredients instead. In both cases, you must cover and refrigerate the crepe batter for at least 45 minutes.
No Fail Crepe Recipe
Like many, making crepes was scary to me too, but with practice and the tips below, I learned to make perfect crepes each time.
Refrigerate the batter for 45 minutes to an hour.
Use a nonstick pan.
Use a medium size pan; the 8-inch pan is perfect.
Lightly grease the pan.
Keep the heat on medium.
Be patient and gentle when flipping the crepes.
Place a wax paper or paper towel between each crepe if you are stacking them, and this will prevent the crepes from sticking to each other.
Crepe filling ideas you might like
Nutella and strawberry.
Fresh cream and apples.
Cream and honey (my hubby’s favorite)
Pastry cream and slices of peach.
Crepes vs. Pancakes
Both are awesome of course and are different. Pancake is more like a cake in a smaller form, but the crepes are flat and delicate. Three pancakes might fill you up, but you need more than six plain crepes to feel satisfied. The crepes batter is more forgiving than pancakes’. If you overbeat the pancake batter you will get flat, tasteless pancakes but not much the case with crepes.
Crepes take a longer time to prepare since you can only make on a crepe in a pan, while in the pancake case, you can make two to three pancakes at the same time in one pan.
- ½ cup all-purpose flour
- 1 large egg
- ¾ cup milk
- 1/2 teaspoon vanilla
- 1 tablespoon sugar
- 1 tablespoon melted butter
- In a bowl, add sugar, vanilla, and the egg. Whisk until combined.
- Add the butter and beat for one minute.
- Add the flour and whisk until combined.
- Add the milk gradually while whisking until you get a smooth lump free batter.
- Cover the batter and refrigerate for 45 minutes to an hour.
- Lightly grease a nonstick pan, add a half cup of crepes, remove the pan from heat and swirl it, so the batter coats the bottom of the pan. If the crepes have holes, pour a small amount from the batter to cover the holes.
- The batter will quickly dry, and the moment it loses its shine, turn it over.
- When the crepes are fully cooked, gently place them on a plate.