Golden brown, crisp, sweet smelling circles of goodness, crepes are another French delight to tickle your taste buds. To find out how to make crepes from scratch, read this article.
The French have given us so many culinary delights, from champagne to baguettes, from Creme Brulee to Coq au Vin. They have even made snails into a delicious appetizer called escargot. Another masterpiece, crepes, is the French version of a pancake, albeit deliciously crisp, thin and fragrant, and just as easy to make. Crepes can be plain and sugared or filled with a number of different fillings like cheese, chocolate spread, or sliced fruit. Served with coffee or wine or hot chocolate, their flagrant scent and crisp taste is a bouquet for the senses. Not just one or two will suffice, you need a whole stack to curb your cravings. Fussy eaters and foodies alike love crepes, and this is now regarded as a beloved dessert along with chocolate mousse. Unlike mousse however, crepes are infinitely simple to make, and even with a less preparation time. Below is a recipe that shows how to make crepes from scratch.
Making Crepes from Scratch
Crepes can either be sweet or savory. Savory crepes have fillings such as cheese, mushrooms, ham, spinach, eggs and other meat products. Sweet crepes are more popular and have fillings like Nutella, sugar, maple syrup, whipped cream and custard. A famous sweet crepe recipe is Crepe Suzette. The standard recipe for crepes, either sweet or savory, is the same. It’s up to you to decide the filling.
- 2 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- ⅓ cup water
- pinch of salt
- 2 tablespoons butter
- In a large mixing bowl, add the flour and salt.
- Whisk eggs till blended, mix in milk and water, and whisk this mixture into the flour and salt.
- Stir in the 2 tablespoons of butter, melted.
- Refrigerate mixture for 2 hours.
- Heat a 6 inch or 7 inch crepe pan over medium heat until hot (for larger crepes, use a 9 inch or 10 inch pan).
- Coat the pan with butter.
- Measure the batter into the pan, tilt and rotate the pan until the batter coats the entire surface in a thin layer.
- Cook for 1 or 2 minutes, until the bottom is even, golden brown.
- Use a thin spatula or knife to turn the crepe.
- Cook the other side, for 15 secs or light brown.
For immediate serving, cover crepes in aluminum foil and keep in a preheated oven. Crepes can be refrigerated for 3 days.
Tips for Easy Crepe Cooking
- Crepes should be wafer like thin, not thick. Two or four tablespoons of batter is needed at a time. Use a ladle and fill batter up to the same level to ensure uniformity.
- The pan should be hot. If the crepe is not golden brown, either there is too much butter or the pan is not hot enough.
- You can use a frying pan or a flat, circular hot plate as long as the pan’s surface is completely flat and non-stick.
- Make sure the pan’s surface is completely covered with batter. Pour the batter in the center of the pan and then tilt and rotate the pan to spread the batter
- Add vanilla extract or orange blossom extract to give an extra sinful smell to your crepe.
Now that the basic crepe is created, decide whether you want crepes as dessert or as an appetizer, based on the fillings.
Crepes are a delicious variation of the pancake. Crepes are a fun way to introduce your kids to foreign foods and also impress your friends at a dinner party, with your fancy French crepe recipe. With our simple recipe, you can see how easy it is to make. Dress up your crepes with fruits and cream, or have them stuffed with meat and vegetables too. Bon appetit!