I make crepes for lots of different recipes. I just love the lightness of these little pancakes, and they’re so versatile. They can be made as a sweet or savory dish. I have made them for breakfast, brunches, lunch, dinner, and dessert. I will share a number of crepe recipes throughout my blog in the near and distant future, so wanted to get the #1 ingredient shared here first.
Don’t be afraid of crepes, they are not that hard to make, they are just a bit time consuming, but totally worth the extra effort.
You can make your crepes ahead of time and wrap them in plastic wrap and
store in a zip top bag. They will keep up to a week in the refrigerator
and up to 2 months in the freezer. Allow to thaw to room temperature
before trying to separate them.
Here’s my basic crepe recipe, enjoy!
- 3 large egg
- 1 1/4 cups milk
- 3/4 cup all purpose flour, sifted
- 1 Tbsp. sugar
- 1/2 tsp. salt
- melted butter
In a large mixer or blender, combine all ingredients except butter and mix until smooth and free of lumps. Refrigerate for at least an hour, or overnight.
When ready to make your crepes, heat a crepe pan or non-stick pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle of batter into the middle of the pan, quickly swirling it around the pan so it covers the bottom of the pan. Cook for about 1 minutes, until the bottom is lightly browned and the batter is set.
Using an offset spatula, or a spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.
Remove to a plate while you repeat with the remaining batter. You can put a piece of waxed paper in between each crepe to keep them from sticking together.