Crepes are deliciously versatile, thin French pancakes that can be filled with a variety of sweet or savory fillings. Here’s a simple and classic crepe recipe to make perfect, delicate crepes every time!
Classic Crepes Recipe
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk (whole milk works best, but any milk is fine)
- 2 tablespoons melted butter (plus extra for cooking)
- 1 tablespoon sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions:
- Make the Batter:
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla extract (if using) until smooth. The batter should be slightly thinner than pancake batter.
- For an extra smooth batter, you can blend it using a hand blender or in a stand blender for about 30 seconds. This helps eliminate any lumps and creates a silky texture.
- Rest the Batter:
- Let the batter rest for about 30 minutes at room temperature. This step allows the gluten to relax and helps the crepes turn out more tender.
- Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of butter (use a paper towel to spread the butter evenly across the pan).
- Pour a small amount of batter (about 1/4 cup) into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a thin, even layer.
- Cook for about 1-2 minutes, until the edges begin to lift from the pan and the bottom is lightly golden. Flip the crepe using a spatula (or toss it in the air if you’re feeling adventurous) and cook for another 30 seconds to 1 minute on the other side. The second side cooks much faster.
- Stack the Crepes:
- Transfer the cooked crepes to a plate and stack them on top of each other to keep them warm. You can cover them loosely with a clean towel to prevent them from drying out.
- Serve:
- Serve your crepes warm with your favorite fillings and toppings. Sweet fillings could include Nutella, fresh fruits, whipped cream, or powdered sugar. For savory fillings, you could try cheese, ham, mushrooms, or spinach.
Tips:
- If the batter seems too thick after resting, simply add a little more milk to thin it out.
- Make sure the pan is not too hot; if it is, the crepes might cook too quickly and become crispy, not soft.
- For best results, use a non-stick pan or a well-seasoned crepe pan for easy flipping.
Serving Ideas:
- Sweet: Nutella and banana, strawberries and whipped cream, lemon and sugar, or a drizzle of honey and cinnamon.
- Savory: Ham and cheese, sautéed mushrooms with spinach, or smoked salmon with crème fraîche.
Crepes are such a fun dish to make and enjoy! Whether you go sweet or savory, this basic recipe can be adapted to suit your tastes. Enjoy your crepes!