Crepes are a thin pancake made with an egg-rich thin batter. These easy basic crepes are the foundation for both sweet and savory crepes. Discover how simple it is to make these wonderful wrappers that can be enjoyed on their own or used as the wrapper for a multitude of fillings.
Difference between pancakes, swedish pancakes and crepes
While all three are made with a batter of eggs, milk, and flour. The proportions of ingredients and thickness of the batter are different for each. A good pancake is fluffy and light. The batter is the thickest of the three. A Swedish pancake has less flour and more melted butter and eggs than traditional pancakes and crepes. This produces a lacy thin pancake that is richer and perfect for eating rolled or stacked with sugar. Crepes are somewhere in the middle, the batter is thinner than pancake batter, but because of the different ratio of eggs, flour and butter form a denser pancake than a Swedish pancake. This makes them perfect to wrap around a filling or use as an edible wrapper for an appetizer.
Choosing a Crepe Pan
An ideal crepe pan is between 8-10” in diameter and has low flared sides (much more shallow than a frying pan) with a sturdy handle. Don’t be sucked in by a non-stick finish, a properly seasoned pan doesn’t need a teflon coating to keep food from sticking. Choose a pan that is comfortable for you to move on and off the burner and if you take care of it properly you will find yourself using the pan for cooking pancakes, eggs, omelets and quesadillas.
Tips for Making Perfect Easy Basic Crepes
- Mix the batter in the blender to eliminate lumps.
- Make sure the batter consistency is correct. You are looking for the consistency halfway between whole milk and heavy cream.
- Let the batter rest for 30 minutes to let the gluten relax. This will produce a more tender pancake.
- Use the proper amount of batter for each crepe. Depending on the diameter of your pan, this will be between 1/4 – 1/3 cup per crepe.
- Use a properly seasoned pan. Season according to the material your crepe pan is made from. Take care of your pan and it will last a lifetime.
- Cook crepes over medium heat. You want the pan hot enough to let the batter spread to the edges as you twist the pan and then set but not to hot to create uneven thickness as it cooks. Too little heat will make your crepes rubbery.
- Grease the pan with butter. This helps to prevent sticking and gives a nice flavor. Use a paper towel to coat the pan very lightly if the crepes start to stick. You don’t have to butter between each crepe, only that pan indicates it needs more grease.
- The first crepe is a discard, consider it a warm-up for you to judge where the heat should be and when to turn the crepe.
- Pour the batter into the pan, lift up that pan and twist your wrist to spread the batter around to the edges to coat the whole pan evenly.
- Flip the crepe with the edges are set and papery put before there is any color on the pancake.
- After you turn the crepe, remove then pancake as soon as the backside has set.
- Stack the cooked crepes on a plate or baking sheet and cover the stack with a kitchen towel to each warm.
- If you want to freeze your crepes, place parchment between each crepe and wrap the stack tightly in plastic wrap. You can refrigerate cooked crepes for 4 days or freeze crepes for up to one month. Thaw frozen crepes in the refrigerator and then warm the stack in the microwave for 30 seconds.
A basic crepe recipe that is perfect for sweet or savory fillings. Customize according to what you want to fill them with. This version tastes great to eat on its own.
- 2 eggs
- 1 cup milk
- 1 tablespoon butter, melted
- 2 teaspoons lemon zest
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon vanilla (leave out if making savory crepes)
- Place all ingredients in a blender and blender for 60 seconds or until the batter is smooth.
- Let the batter rest for 30 minutes at room temperature so the gluten can relax.
- Preheat a crepe pan over medium-high heat. With a paper towel spread a thin layer of butter over the bottom of the pan.
- Measure 1-/4 – 1/3 cup of batter into the pan. Lift the pan and tilt and swirl the batter so it spreads across the bottom of the pan.
- Return the pan to the burner and cook until the edges become paper and the center is almost set.
- Using a thin spatula, gently flip the crepe to the other side. Cook for 30 seconds more and remove the crepe from the pan and rest on a plate or baking sheet.
- Wipe any residue from the pan with the paper towel.
- Repeat with the remaining batter.
- Serve the crepes with butter and a dusting of powdered sugar to garnish. Offer fruit and syrup on the side.
If you want to make savory crepes, omit the vanilla, and add 1 teaspoon fresh minced parsley or chives. Add 1/2 cup black pepper and 1 tablespoon parmesan cheese.
You can prepare the batter one day ahead and refrigerate the batter until you are ready to cook. Check the consistency, you may need to add 1 tablespoon milk or water to thin the batter out.
Keywords: crepes, savory crepes, sweet crepes