ALL YOU NEED TO KNOW ABOUT CREPES
Perfect for any occasion, crêpes can be served with either a sweet or a savory topping! The best part about it is they are super easy to prepare and are great for breakfast and dessert too!
Serves 4 | Prep. Time 5 mins | Cooking Time 5 mins
- 1 cup all-purpose flour
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ tsp salt
- 2 tbsp. melted butter
- 1 tbsp. sugar (optional)
- 2 tbsp. oil for cooking
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Cover the bowl and refrigerate for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Proceed the same with the remaining batter.
- Add your favorite toppings.
You can customize them with all your favorite toppings and go savory or sweet.
- Nutella or melted chocolate
- Nutella, bananas, berries and whipped cream
- Bananas, Nutella and peanut butter
- Butter and sugar
- Jam (option: strawberry jam, fresh strawberries and powdered sugar)
- Cream cheese filling and chopped strawberries
- Ricotta or mascarpone with fresh berries
- Whipped cream, fresh berries and powdered sugar
- Maple syrup and cinnamon pancake syrup
- Crêpe suzette (sugar, oranges and Grand Marnier or Cointreau)
- Ham and cheese
- Scrambled eggs (bacon optional)
- Caprese (mozzarella, tomato and basil)
- Spinach, mushroom and parmesan
- Pesto, chicken and mozzarella
- Sausage and apples or apple butter
HOW TO FOLD YOUR CRÊPES
- THE FOLD-OVER: A classic crêpe fold
Place the crêpe with the best side facing down. Put the filling in a line down the center of the crêpe. Fold the right side just past the middle and then do the same with the left.
- FOLD IN HALF: Make triangles: Simple and elegant, use this fold to create a showstopping triangle
Place the crêpe with the best side facing down, if using, spoon the filling into the center of the crêpe, fold in half, fold in half again forming a triangle four layers thick.
- THE ROLL: Rolled crêpes are super simple to eat and make a very fun snack or dessert
Place the crêpe with the best side facing down. Spread filling evenly over the side facing up, leaving a slight edge. Starting at one end, roll the crêpe.
- THE POCKET FOLD: It’s the traditional fold for a cheese blintz
Place the crêpe with the best side facing down. Spoon the filling into the center of the crêpe. Fold both sides over the filling, then fold bottom and top. Turn the folded crêpe over and set it on the serving dish.
TIPS FOR MAKING PERFECT CRÊPES
- Refrigerate the batter for at least one hour, for light and airy crêpes.
- Use a heavy bottomed stainless steel pan. Your pan needs to heat evenly, so it’s important that it has a thick bottom that will achieve this (preferably pan without non-stick coating).
- Slowly heat the pan to the desired temperature and make sure the pan is hot enough before pouring the dough otherwise your crêpe will stick to the pan.
- Over butter the first crêpe, it will be a bit crisp and buttery but your following crêpes should come out perfect. You shouldn’t need to re-butter the pan for at least 5-6 crêpes and you’ll only need a quick swipe.
- Don’t flip it too early, wait until the surface of your crêpe is no longer shiny and the edges are starting to brown before you try and flip your crêpe. If you flip it too early it will tear.
- To keep your cooked crêpes warm place them on a baking sheet in the oven at 80°C until ready to serve.
- If you want to eat them later, place your crêpes in the fridge after covering them with cling film.
- You can freeze your crêpes for about 1-2 months.