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A basic crepe recipe fit for any filling and presentation. With a soft and tender texture it pairs well with anything and everything. Cook it a little longer and you can make them crispy too!
So its 1st Feb which means, we are 2 weeks out for Valentines day. There are mixed feeling about this day as it can get highly commercial and the sentiment itself is lost in the process but you can never go wrong in making something for your loved one especially if its food. This easy peasy crepe recipe is for all those ninjas who are familiar in the kitchen but want to impress someone.
There is a base recipe which can be turned into a sweet or savory batter depending on what you are serving the crepes with. It is not demanding as you mainly need flour, eggs, milk, melted butter and a pinch of salt. To achieve a smooth and silky crepe batter you MUST whisk the milk into the batter I stages. This is pressure point number one. It is very difficult to remove the lumps out later. Hence a little effort in the beginning will go a long way. I like adding my flour in 4 stages but it is completely up to you. Once the batter is ready it is important that you let it rest for 30mins at least. You can leave the batter in the fridge for unto 12 hours, making it the night before is a great idea as you can wake up to freshly made crepes in the morning.
Before we get into cooking let us talk about flavors and how to turn this batter into a sweet or savory crepe. With the above ingredients you now have the foundation of an almost perfect crepe, if you were to make them sweet you can add the following flavors and serve with the ideas mentioned below:
- Sugar: sweeten the batter with 1-2 tsp of castor sugar or soft brown sugar and leave to rest accordingly. You can serve this with whipped cream, fresh fruit.
- Vanilla: a little bit can go a long way and adds a beautiful floral note to the aroma as well as the taste. You can serve this with maple syrup, peanut butter, jam.
- Orange/lemon/lime zest: it perfumes the batter and adds a layer of freshness to the crepe. You can serve this with honey and yogurt.
- Cinnamon power: 1/2 tsp can add an earthy tone to the batter. You can serve this with Nutella/melted chocolate.
Basically you can add anything you like but be mindful of how much you are adding to the batter. While if you were to make it savory:
- Dry Herbs: 1/2 tsp of thyme, oregano or rosemary are great additions. You can serve it with a fried egg, cheese, ham, mushrooms, bacon, etc.
- Fresh Herbs: 2 tbsp of fresh parsley, coriander, mint, dill, tarragon, moringa, chopped up finely will not only add a vibrant green color but also add a robust flavor that pairs well with cream cheese, smoked salmon etc.
- Paprika: 1/4 tsp adds a hint of heat to the batter. You can serve this with baked beans, sausages, hash browns, etc.
You see my hand model here is my Dad, he doesn’t cook much but he sure knows how to spoil my Mum by making these Crepes for her. She loves to eat them with yogurt, raspberry jam, butter and maple syrup.
The next pressure point is cookie the crepes, while it is rather to make the batter, the cooking can get intimidating but fret not as the more you make them, the more confident you will get. It is best to start with a non stick sauté pan. You do not need a crepe pan but a flat non stick pan will do the job. A little butter brushed on the pan helps with flavor, color and ensuring that it doesn’t stick. I like using a 1/4 cup measure worth of batter but that’s cause I am using a 9 inch sauté pan. Anything smaller and 1/4cup batter will yield very thick crepes and anything larger will be difficult to maneuver and might tear upon flipping. I am mentioning all these points so it is easy for you to achieve perfection in the first go. I usually cook my crepes on medium to high heat but if you aren’t comfortable then you can cook them on medium.
I start by holding the now hot pan at an angle above the heat and pouring the batter onto one side and letting gravity allow it to drip onto the other side, as that happens I begin swirling the pan around to ensure the batter has covered every inch of the sauté pan, I place it back on the heat and allow that to cook for 30-40 seconds until the sides are coming away from the pan and I can flip it over. It should have a light golden color. Cook further for 30 seconds on the other side and you are done. Now its important to mention that if you like your crepes crispy you need to cook them for over 60 seconds on the first side and another 45 seconds on the other side. And as they cool it will get crisp. Once cooked serve immediately with the desired toppings.
Let us quickly talk about substitutes:
Flour: I have made this recipe with buckwheat flour (great for savory and GF options), self raising flour, spelt flour, gluten free flour mix, whole wheat flour and oat flour.
Eggs: A traditional crepe requires you to have eggs in them, if you want an eggless option click here.
Milk: Almond milk, oat milk, soya milk, skimmed milk work well.
Butter: I have used melted vegan butter and vegetable which works well.
Corn flour: if you don’t have it, leave it out.
This is a great breakfast for valentines day, or any day for that matter. If the batter is made with a whisk by hand you can get away with making the crepes without resting (even though I would recommend resting for 30 mins at least). You can make the batter I the blender however it must rest before using as it can get over worked in the blender. It stores really well once cooked in zip lock bags for up to 4-5 days in the fridge and 1 month in the freezer. When you are ready to use them, heat it up for 10-15 seconds in the microwave or over a sauté pan and serve. They are best eaten whilst still warm with a cup of tea on the side. Once you make these crepes you will never want to buy them from outside again. Happy Cooking!
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- Large mixing bowl
- Sauté pan
- Flat spatula
- 115 gm Flour
- 15 gm Corn flour
- Pinch of salt
- 2 eggs
- 260 ml Milk
- 25 ml Butter melted
- In a bowl add the egg and flour, whisk well. If making sweet or savory add the flavorings as suggested above.
- Gradually pour in the milk and whisk well. Add little at a time to ensure no lumps.
- Once the batter is smooth add the melted butter stir and set in the fridge for 30 mins to 2 hours.
- In a non stick sauté pan brush a little butter and pour 1/4 cup of the batter onto one side, keeping the pan off the heat swirl it around until it coats the bottom of the pan. Cook until it leaves the sides around 45 seconds and flip. Cook for 30 second on medium heat. If you like them crisp cook on low heat for longer.
- Serve warm with fillings and accompaniments of your choice.
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