Desserts · Mains · Recipes

Crêpes

Seth Jovian
Print Recipe
A comforting wrap for sweet and savory fillings
Prep Time10 minutes
Cook Time40 minutes
Course: Breakfast, Dessert, Main Course, Side Dish
Cuisine: French
Keyword: cake, pancake
Servings: 12 crêpes

Equipment

  • 1 large bowl
  • 1 electric mixer or blender (or even a whisk will do)
  • 1 9-10" non-stick skillet or frying pan (measure across the top)
  • 1 2 oz jigger (or ¼ cup measure)
  • 1 non-stick spatula
  • 1 large plate (to stack the crêpes)
  • 1 ramekin

Ingredients

  • 6 oz flour (about one cup)
  • 3 eggs
  • 2 cups milk
  • 1.5 oz butter (3 tbsp)
  • ¼ tsp salt
  • whatever filling ingredients you want You can add pretty much anything to crêpes that would go in an omelette or on a pancake or waffle.

    Savory ideas: your favorite shredded cheese, feta cheese, diced ham or chicken, bell peppers, tomatoes, mushrooms, spinach, scrambled egg, Arugula salad, and maybe some dressing or sauce (vinaigrette, Italian, tzaziki, ranch, curry, Thousand Island, etc)

    Sweet ideas: Nutella, cookie butter, whipped cream, bananas, strawberries, raspberries, fruit jam

Instructions

  • Get your filling ingredients ready
  • Put the butter in the ramekin and melt it in the microwave, using the "melt" setting
    1.5 oz butter
  • Below are two ways of making the batter, depending on if you want to use a mixer or a blender.
    You can store the batter, covered and in the fridge, for up to 3 days, but stir it well before using.

Make the batter option 1: with a mixer or whisk (10 min)

  • Put the flour and salt in the large bowl
    6 oz flour, ¼ tsp salt
  • Crack the 3 eggs into the bowl
    3 eggs
  • Mix everything together thoroughly with the mixer or whisk
  • Add the milk and melted butter
    2 cups milk, 1.5 oz butter
  • Mix it all again until the mixture is smooth and has no lumps

Make the batter option 2: in a blender (5 min)

  • Put the milk in the blender
    2 cups milk
  • Add the flour, salt, eggs, and melted butter
    6 oz flour, 3 eggs, 1.5 oz butter, ¼ tsp salt
  • Blend until smooth

Prep the skillet (5 min)

  • Turn a stove top burner on medium heat
  • Place the skillet or frying pan on the burner and let it heat up
  • Grease the bottom with oil spray, or 1 tbsp of oil, or 1 tbsp of butter

Fry the crêpes (40 min)

  • Pour 2 fl oz (¼ cup) of the batter into the jigger or ¼ cup measure
  • Lift the skillet with one hand and pour in the batter with the other hand, immmediately moving the skillet around to let the batter spread and cover the entire bottom
  • Put the skillet back on the burner and let the crêpe cook for about a minute, until the edges start separating from the skillet
  • Slip the non-stick spatula under the crêpe, which should be frictionless, and then flip the crêpe over
  • Let it cook for another 30-60 seconds on that side and stack it on the large plate plate
  • Repeat this section until you're out of batter

Fill and Serve

  • Apply any spreadable filling however you want
  • For non-spreadable fillings, there are two general ways to go about adding them:
    1. In a line down the center, and fold each side over, like a burrito
    2. On one quarter of the crepe, then fold the crepe one way and then the other way, ending up with a quarter-circle pocket
  • You can add more stuff on top too, after it's been folded
  • Store unused crêpes, wrapped in plastic and foil, in the fridge for up to 3 days, or in the freezer for a couple of months. Warm them up before serving.

Notes

Adapted from David Lebovitz, All Recipes, and This is Barris.