Basic Crêpe (Sweet or Savoury)

With this basic crêpes recipe you will be able to make both sweet and savoury crêpes in no time. The only ingredients you will need are: eggs, flour, milk and butter and a non-stick frying pan or a crêpes pan if you are planning on making these a lot.

As the recipe doesn’t call for sugar and salt it is up to you to either add one of these ingredients or keep your crêpes basic. If you are planning on making Nutella, Honey, or Jam crêpes I suggest you don’t add any sugar to the dough as these ingredients are already sweet enough.

The beauty of these crêpes is that you can choose your own filling and that you can choose the shape you like best (triangle, roll, little sachet etc.)

Some fillings I love are: Peaches & Cream, Apple & Cinnamon with cooked apples and Spinach & Brie

Prep Time: 10 Minutes (+ 30 Minutes Rest Time)

Cooking Time: 15 Minutes

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Ingredients for 8 Crêpes:

  • Eggs - 3

  • Whole Milk - 500 ml

  • All purpose Flour - 250 g

  • Butter for greasing the pan

How to:

As this is the basic recipe for both sweet and savoury crêpes it does not call for either sugar or salt but based on what you are planning to make you can add either sugar or salt (not adding anything is also ok since you will be topping your crêpes either with something sweet or savoury).

  1. Start preparing the crêpes by breaking the eggs into a bowl and mix with a fork or whisk.

  2. Add the milk and keep mixing until the eggs and milk are blended together.

  3. Now you will be adding the flour. You can sieve the flour before adding it in order to avoid lumps and keep whisking vigorously. You will keep mixing until the mixture is lump free and homogenous. You can also use a mixer.

  4. Now cover the bowl with cling film and refrigerate it for 30 Minutes - this step is very important.

  5. Once the 30 Minutes have passed take the mixture out of the fridge and stir it a bit.

  6. Heat up a non stick pan and grease it with a bit of butter. Take some kitchen paper and spread the butter evenly on the pan in order for the entire pan to be greased up.

  7. Once the pan is hot (medium heat) you can pour the first ladle of mixture rotating the pan and making sure that the mixture is evenly distributed (you can also use a crêpes dough spreader if you have one as this will make your life easier).

  8. After around one minute you will already notice that the crêpe is cooking and getting slightly brown. With a palette turn the crêpe gently and cook on the other side for another minute. It is common for the first crêpe to not turn out perfectly and this is normal as the pan might not be hot enough or there is too much/too little grease.

  9. Once the first crêpe is cooked place it on a plate and repeat from step 6 for the next ones. You should also be passing the kitchen paper with the butter after every crêpes.

  10. Once they are all done you can fill them in whichever shape you prefer.

You can leave the crêpes in the fridge for around 2 days (covered with cling film so that they don’t dry up)

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Crêpe Suzette

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Lemon and Ricotta Spaghetti