Sweet or Savory? I like them both, but If I only have to choose one, I would definitely go for the sweet crepe, as expected. I love crepes for breakfast or snack, or as dessert for lunch or dinner.
Crepes are very simple to make, and there are endless ways that you could prepare crepes. There are so many filling and topping options, but my favorite are the one with fruits and chocolates.
Crepes is similar to pancakes, but it is thinner and lighter. Thin enough to put some filling inside, and thin enough to fold or roll. Crepes are very nice desert option that will truly impress your guest. It looks so elegant, one would think that it is difficult to make. It is not, let me show you how. Let’s get started!
- 1 cup of All Purpose Flour
- 1 tbsp sugar
- Pinch of salt
- 2 eggs, beaten well
- 1 1/2 cups of milk
- 2 tbsp melted butter or flavorless oil
- Assorted jams, spread or fresh fruits for filling
- Powdered/icing sugar for dusting
- Non-flavored oil like vegetable oil or canola oil for greasing the pan
For Savory Crepe : Remove the sugar in the recipe and use your favorite savory filling.
- The crucial part of making crepe is having the right pan size, amount of batter and length of cooking time. If you are using smaller pan than what is suggested in this recipe, you have to use less batter. What you should aim for is a not too thick and not too thick crepe. You are not using enough batter if your crepe turned out thin , dry and crispy. You are using too much batter if your crepe turned out thick and takes longer than 10-12 minutes to have a browned bottom. The first 2 try are normally your test period, adjust the batter portion as needed. It took me 2 tries to get my correct portion that gave me a soft and moist crepe.
- The photo in the left is my first attempt, too thin and I swirl it too much to the sides. It formed a ruffles, and turned out too thin and crispy.
- The photo in the right is the right thickness for my pan size (top 11-inch and bottom 9-inch). I used 1/3 cup and I swirled it just right to the side of the pan, but not too much that it slides like the left photo.
- In a large bowl whisk together the flour, sugar and salt.
- Pour in the milk, and whisk
- Add beaten eggs
- Add the melted butter.
- Pass in the sieve or strainer to remove lumps.
- Chill in the fridge for 30 minutes before using.
- Dab oil on a paper towel and liberally grease a non-stick skillet that measures 9 ½ inches at the bottom (total circumference of pan will be around 12 inches). Heat pan on medium high heat, until hot. If you are using a smaller pan, use less batter.
- Pour 1/3 cup of batter into the greased pan. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up. Also, this will avoid having a crispy edge that breaks when you fold the crepe.
- Cook the crepe on low to medium heat for approximately 5- 8 minutes. Once the batter looks dry on the top and the edges begin to turn golden brown, take a long , skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up when side, gently grab it with your hands and flip! The crepe should have some dark brown spots when you flipped it.
- Cook for 1 minute on the other side until golden brown. Do not overcook to avoid getting a dry and crispy crepe.
- Spread inside with favorite filling and fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately.
Note: If you have a blender, use it to mix all the ingredients. Batter can also be made ahead of time. Leave in the refrigerator overnight and cook in the morning.
Makes 6 – 8 crepes
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Recipe adapted from: Entertaining with Beth