Crepes are our go-to quick and easy sweet morning delight. Crepes are easier to make than pancakes or waffles, yet unlike those two other morning delicacies, they demand to be topped with more than simply maple syrup. Fruit, Nutella, gruyere cheese, and mushroom gravy are just a few of the incredible topping possibilities available.
What is the key to making great crepes? Allow the batter to rest at room temperature for at least 20 minutes (an hour or more in the refrigerator is much better!). This allows the flour to absorb the liquid and causes the gluten to relax, resulting in soft rather than chewy crepes. Continue reading for more tips and techniques on making the perfect crepes.
What exactly is a crepe?
The crepe (pronounced krehp) is a French lunch staple that originated in the Brittany area of France. Crepes are soft, flat, spherical sheets of pan-fried batter that taste like pancakes but are somewhat eggier. Almost every French home has a crepe pan, which is ideal for making sweet crepes for breakfast, snacks, and dessert, as well as plain and savory crepes for lunch. Crepes are typically referred to as thin pancakes due to their similar form, color, and flavor, but they have less in common than you might expect.
Is crepe batter the same as pancake batter?
Not exactly. While the components are largely the same—flour, eggs, milk, and a pinch of salt—pancake batter includes a larger proportion of flour to liquid and a rising agent like baking powder or baking soda, so they cook out fluffy and thick. Crepes, on the other hand, have a lower flour-to-liquid ratio and no rising agent, so they'll be exquisitely thin and delicate. Don't be concerned if your crepe batter appears runny; this is normal.
How do I make crepe batter?
It's quite simple! Simply combine your dry ingredients, make a well in the center, then mix in your eggs and milk. There's nothing to it.How can I ensure that my crepe batter is free of lumps?
Because crepe batter is so thin, you want to make sure it's free of lumps. We find that mixing the wet into the dry components by hand works just fine most of the time, but if you have lumps, you can always whizz it up in a blender or food processor.
Can I use gluten-free flour to make these crepes? What about whole wheat flour?
Absolutely. In this recipe, you can use any one-for-one gluten-free flour mix in place of the all-purpose flour. You may use full whole-wheat flour instead of all-purpose flour if you choose (it will give your crepes a wonderful nutty flavor! ), but they will be somewhat thicker. For optimal results, use half whole-wheat flour and half all-purpose flour at first—this will give you that delightfully nutty taste while still maintaining the thin, delicate texture.
How do I make sweeter crepe batter?
The majority of the sweetness in crepes comes from the fillings and toppings rather than the crepe batter itself. If you're preparing dessert crepes and want the batter to be sweeter, increase the sugar in the recipe from 1 to 2 teaspoons.
How do I cook these crepes?
The trick to making good crepes is to use a small pan warmed over medium heat and generously coated with butter. We recommend using a 14-cup measuring cup to put the batter into the center of the pan, then gently tilting the pan to help the batter spread evenly. After spreading the batter, wait until the bottom is golden brown, then slide a spatula around the edges to make sure it's not sticking before flipping it.
My crepe became stuck and disintegrated! What should I do?
First and foremost, don't panic! Everyone has had a crepe that became caught, torn, or somehow disintegrated. Allow the crepe to finish cooking before removing it from the pan as best you can. Scrape out any sticky parts, add more butter, and try again once the pan is empty. What's the good news? Even a shredded crepe tastes good.
What do I fill my crepes with?
The quick answer? Whatever you desire! Fresh strawberries and whipped cream, as well as bananas and chocolate, are two of our favorite combinations. If you like something savory, try mushrooms and spinach or cheddar and sausage.
If you're a crepe junkie, you should try this Rainbow Crepe Cake.
Did you make these? Let us know how you enjoyed them in the comments section below.
Crêpes recipe
Prep Time10 minsCook Time40 minsTotal Time60 minsServings: 6 servings
- In a large mixing basin, whisk together the flour, sugar, and salt. Then make a well with the flour and add the eggs. Pour in the milk slowly, whisking to mix after each addition. Allow the batter to stand at room temperature for 15 to 20 minutes, or until the top is slightly bubbling.
- Melt butter in a small pan over medium heat. Drop batter into pan, 1/4 cup at a time, swirling to coat evenly.
- Cook for 2 minutes, then turn and cook for another 1 minute. Rep with the remaining batter.
- Crêpes should be served warm with fresh fruit and powdered sugar.