Introduction
Crêpes, the delicate and versatile French pancakes, are a culinary delight. They can be filled or topped with a variety of ingredients, making them suitable for both sweet and savory dishes. This recipe will guide you through creating light and fluffy crêpes from scratch.
Detailed Ingredients with measures
1 2/3 cups plain flour / all-purpose flour, sifted
3 tbsp caster sugar / superfine sugar, regular white sugar is fine too
1/4 tsp cooking salt / kosher salt
3 large eggs (55g/2oz each in shell) – fridge cold is fine
2 cups full fat milk, but works with lite milk too
1/3 cup water
2 tbsp vegetable oil or other neutral flavored oil
45 g (3 tbsp) unsalted butter, cut into small cubes (for cooking)
Topping suggestions:
Icing sugar then rolled – simple French home style
Berries, whipped cream, melted chocolate or Nutella, icing sugar
More suggestions listed in the post
Prep Time
1 hour
Cook Time, Total Time, Yield
Cook Time: 1 minute per crêpe
Total Time: Approximately 1 hour 30 minutes
Yield: Makes about 10-12 crêpes
To make the perfect crêpes, start by whisking together the sifted flour, sugar, and salt. Incorporate the eggs, followed by the milk, water, and oil, whisking until the batter is smooth and free of lumps. Allow this mixture to rest for an hour to achieve the best texture.
When ready to cook, heat a non-stick crêpe pan over medium-high heat, adding a small amount of butter for lubrication. Pour a ladleful of batter and swirl the pan to create a thin layer. Cook until golden on one side, flip, and finish cooking on the other. Continue this process until all the batter is used, stacking the cooked crêpes as you go.
Serve warm with your choice of delicious toppings, from simple icing sugar to indulgent berries and whipped cream. Enjoy your homemade crêpes as a delightful meal any time of the day!
Detailed Directions and Instructions
Make the Batter
Sift the plain flour into a large mixing bowl. Add the caster sugar and cooking salt, then whisk to combine. Create a well in the center, and crack in the eggs. Gently whisk the eggs while incorporating a bit of flour to form a thick paste. Gradually add in the full-fat milk, whisking after each addition, ensuring a smooth batter without lumps. Incorporate the water and vegetable oil, whisking until the batter is glossy and pourable. The consistency should coat the back of a spoon lightly—neither too thick nor too runny. Cover the bowl and let it rest at room temperature for 1 hour.
Cook the Crêpes
Heat a 24cm (9.5″) non-stick crêpe pan over medium-high heat. If your stove tends to run hot, use medium heat instead. Melt about 1/2 teaspoon of unsalted butter, then use a paper towel to wipe off the excess—leaving just a thin film of butter to prevent sticking.
Using a ladle, scoop up ¼ cup of the rested batter. Lift the pan off the heat, pour most of the batter into the center, and immediately swirl the pan to cover the surface in a thin, even layer. While swirling, use the remaining batter to fill any empty spots before it begins to set.
Cook the crêpe for 45 seconds to 1 minute until the underside is lightly golden. Carefully flip the crêpe with a long spatula and cook the other side for about 30 seconds until golden as well. Slide the crêpe onto a plate and repeat the cooking process, adding a little butter to the pan each time.
To Serve
Stack the cooked crêpes as you go; they will remain soft and flexible. Serve them warm, either rolled like a burrito with the ends tucked in or folded into quarters. Add your favorite toppings as desired, such as icing sugar, berries, whipped cream, melted chocolate, or Nutella.
Notes
Note 1
The batter can be adjusted slightly by substituting the full-fat milk with lite milk, and the water can be slightly modified if needed.
Note 2
Allowing the batter to rest for an hour helps improve the texture of the crêpes, making them lighter and more pliable.
Note 3
It’s important to have just a thin layer of melted butter on the pan—too much butter can lead to greasy crêpes.
Note 4
For even cooking, ensure that your pan is at the right temperature before pouring in the batter.
Note 5
Flipping the crêpe gently using a long spatula will help maintain its shape and prevent tearing.
Cook techniques
Whisking Ingredients
Combine the dry ingredients (flour, sugar, and salt) in a bowl and whisk them together. This ensures even distribution and helps to aerate the flour.
Making a Batter
Create a well in the center of the dry ingredients, add the eggs, and whisk to form a thick paste. Gradually add the milk while whisking to create a smooth batter.
Resting the Batter
Let the batter rest at room temperature for at least an hour. This allows the gluten to relax, resulting in tender crêpes.
Cooking Crêpes
Heat a non-stick pan and lightly grease it with butter. Pour the batter into the pan and quickly swirl to cover the surface evenly. Cook until lightly golden before flipping.
Stacking Crêpes
As you cook each crêpe, stack them on a plate to keep them warm and flexible for serving.
FAQ
Can I use different types of flour?
Yes, you can substitute all-purpose flour with other types of flour, but it may change the texture and flavor of the crêpes.
Is it necessary to let the batter rest?
Resting the batter is important as it helps achieve a smoother texture and improves the crêpes’ elasticity.
What can I use if I don’t have a crêpe pan?
Any non-stick skillet can be used; just ensure it’s heated properly and adjust the amount of batter based on the pan’s size.
How do I know when to flip the crêpe?
You can flip the crêpe when the edges appear set and the underside is lightly golden.
How can I keep my crêpes warm while cooking?
Stack the cooked crêpes on a plate and cover them with aluminum foil or a clean kitchen towel to retain warmth.
Conclusion
Making crêpes is a delightful and versatile culinary experience that allows you to combine simple ingredients into a delicious dish. The balance of flour, eggs, milk, and a touch of sugar creates a perfect batter that is light and flavorful. Whether served sweet or savory, crêpes can be customized with a variety of toppings, making them suitable for any meal or occasion.
More recipes suggestions and combination
Classic Lemon and Sugar
A traditional topping using a sprinkle of sugar and a squeeze of fresh lemon juice for a refreshing taste.
Banana Nutella Crêpes
Spread Nutella onto the crêpes and add sliced bananas for a rich and indulgent dessert.
Berry Compote
Cook mixed berries with a little sugar until they break down into a syrupy compote to pour over crêpes.
Savory Spinach and Cheese
Fill crêpes with sautéed spinach and your choice of cheese, then bake until warm and melty.
Peanut Butter and Honey
Spread peanut butter on your crêpes and drizzle with honey for a sweet and nutty option.
Custard Cream and Fresh Fruits
Fill with creamy custard and top with an assortment of fresh fruits for a colorful and flavorful treat.
