Crepes can be enjoyed for breakfast, lunch, or dinner. Whether you’re looking for a sweet or savory treat, crepes are sure to impress.
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Are you tired of the same old breakfast routine? Why not mix things up with some delicious and versatile crepes? Not only are they easy to make, but they can be filled with sweet or savory ingredients for a truly customizable meal. In this post, we’ll go over all the steps for making crepes, along with tips for storing them, filling ideas, and even how to make them ahead of time.
Let’s talk about crepes, the thin and delicate pancakes that make us feel fancy and French! These delightful treats have been around since the 13th century and were originally called galettes (which sounds like a fancy way of saying pancake, if you ask us).
Traditionally, crepes were served with sweet or savory fillings, but nowadays you can let your imagination run wild and create all sorts of delicious combos. And if you ever find yourself in France on February 2nd, you’ll get to experience the ultimate crepe celebration: La Chandeleur!
But you don’t have to go all the way to France to enjoy crepes. You can make them right in your own kitchen with just a few simple ingredients. And the best part? You can fill them with pretty much anything your heart desires.
Ingredients for Crepes
- All-purpose flour
- Melted unsalted butter
Crepe Filling Ideas
- Whipped cream
- Fresh fruit
- Maple syrup
- Scrambled eggs
How To Make Crepes
- Make the batter: In a large mixing bowl, whisk together the flour, eggs, milk, water, salt, and melted butter until you have a smooth batter. Let the batter sit for at least 30 minutes to an hour to allow it to rest.
- Cook the crepes: Heat a non-stick pan over medium heat. Lightly coat the pan with cooking spray or a small amount of oil. Pour about 1/4 cup of the batter into the center of the pan and swirl it around to evenly distribute the batter to the edges. Cook the crepe for about 2 minutes on each side, or until the edges start to brown and the surface is set. Gently remove the crepe from the pan with a spatula and transfer it to a plate. Repeat the process with the remaining batter.
- Enjoy: Fill with your favorite filling and serve.
Here are some tips and tricks for making perfect crepes:
- The batter: To make the batter, whisk together flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest for at least 30 minutes, or even overnight, to allow the flour to hydrate and the mixture to become smooth.
- The pan: Use a non-stick pan or a well-seasoned cast iron pan to make the crepes. The pan should be hot, but not so hot that the batter burns immediately. You can test the temperature by sprinkling a few drops of water on the pan. If the water sizzles and evaporates immediately, the pan is ready.
- The first crepe: The first crepe is usually a “test” crepe and often turns out less than perfect. Don’t worry, the pan will get hotter as you continue to cook, and the crepes will get better.
- The right amount of batter: Pour a small amount of batter into the center of the pan and quickly swirl the pan to evenly coat the bottom with a thin layer of batter. You should use about 2 to 3 tablespoons of batter for each crepe, but this will vary depending on the size of your pan.
- Cook evenly: Cook the crepe for about 1 to 2 minutes on each side, until the edges start to brown and the center is set. Use a spatula to gently flip the crepe and cook the other side.
- Keep the crepes warm: As you make each crepe, place it on a plate and cover it with aluminum foil to keep it warm. This will prevent the crepes from drying out and allow you to assemble the dish easily.
- Customize the batter: You can add flavor to the batter by adding vanilla extract, sugar, lemon zest, or spices like cinnamon. You can also use flavored liquids like coffee, coconut milk, or fruit juice in place of some of the milk.
These tips should help you make delicious, perfectly-cooked crepes every time!
How to Make Crepes In Advance
Making crepes ahead of time is a great idea if you’re planning a big breakfast or brunch and want to save time in the morning.
Here’s how you can make crepes in advance:
- Make the batter: Whisk together the flour, eggs, milk, salt, and any other desired ingredients until smooth.
- Cook the crepes: Heat a non-stick pan over medium heat, then ladle a small amount of batter into the center of the pan and swirl to spread it evenly. Cook until the bottom is golden brown, then use a spatula to flip and cook the other side. Repeat until all the batter is used up.
- Store the crepes: Once the crepes are cool, place them in an airtight container and refrigerate for up to 2 days.
- Reheat the crepes: To reheat the crepes, place them in a warm, non-stick pan over medium heat for about 30 seconds on each side or until heated through. You can also wrap the crepes in foil and warm them in a low-heat oven for about 10-15 minutes.
By following these steps, you’ll have delicious, ready-to-eat crepes whenever you need them!
How to Store Crepes
- Stack crepes between layers of parchment paper
- Store in an airtight container in the fridge for up to 3 days
- Freeze them for up to 2 months by wrapping them in plastic wrap or foil
So whether you’re in the mood for a sweet crepe filled with fresh fruit and whipped cream or a savory one stuffed with ham and cheese, crepes have got you covered. They’re perfect for breakfast, brunch, or dessert, and they’ll make you feel like a fancy French chef in no time. So go ahead, whip up a batch, and enjoy the deliciousness!
How to Make Crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted unsalted butter
- In a large mixing bowl, whisk together the flour, eggs, milk, water, salt, and melted butter until you have a smooth batter. Let the batter sit for at least 30 minutes to an hour to allow it to rest.
- Heat a non-stick pan over medium heat. Lightly coat the pan with cooking spray or a small amount of oil. Pour about 1/4 cup of the batter into the center of the pan and swirl it around to evenly distribute the batter to the edges. Cook the crepe for about 2 minutes on each side, or until the edges start to brown and the surface is set. Gently remove the crepe from the pan with a spatula and transfer it to a plate. Repeat the process with the remaining batter
- Fill with your favorite filling and serve.