Basic Crepe Recipe

Crepes are a fantastic breakfast option when you want something light. You can fill them sweet or savoury fillings. Both are equally delicious.

Recently, after getting tired of making buttermilk pancakes all the time, I told the kids I would make them something new and yummy! And I decided to make some yummy crepes. They have fallen in love and ask for them every day! What have I done???






Frequently asked questions:

Why don’t you add sugar to your crepes recipe?


I do not add sugar to my recipe, because I use this recipe for sweet crepes and savoury fillings too. Sometimes I fill them with cream cheese and salmon and other times bananas and Nutella. Why change up the recipe, when this one can accommodate everyone.

How many crepes does this batch make?


This batch makes 8 large crepes. It can easily be doubled or tripled to fulfil all your crepe cravings!

I don’t have that instrument they use to flatten the crepes. Do I really need one?


Actually you really don’t need it. If you begin to move the crepe mixture in the pan as soon as you pour it, the mixture will fill equally to the edges of the pan.



Ingredients

1 cup/125 grams all purpose flour

1/2 teaspoon salt

2 eggs

1 1/2 cup whole milk/ milk substitute

2 tablespoons melted butter


Instructions

  1. Melt the butter in a bowl. Set it aside to cool to room temperature.

  2. Combine the flour and salt. Sift it through twice.

  3. Crack the eggs and add the milk to it. Whisk it together.

  4. Slowly add the milk to the flour mixture in thirds. When adding the last 1/3, add the melted butter and mix it through. Whisk it until smooth.

  5. Cover with clingfilm and refrigerate for 30 minutes, or even better overnight. This gives the gluten a chance to relax and stops the crepes from tearing while cooking.

  6. Remove the mixture from the fridge and mix it through once more.

  7. Heat a large pan on a medium heat.

  8. Grease the pan with the smallest amount of butter. I would suggest brushing it on with a pastry brush.

  9. Pour 1/3 cup batter in the pan. Tilt the pan to spread the batter evenly.

  10. Cook the crepe for 1 minute on a low heat. Use an offset spatula to flip it over and cook the other side for only 30 seconds longer.

  11. Pile them all high on a plate.




Crepe filling options:

  1. Lemon and sugar- my favourite

  2. Jam and whipped cream

  3. Nutella and banana

  4. Cream cheese and salmon


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