Basic Crepes Recipe | How to make Homemade Crepes | Kitchenstagram
These homemade crepes are incredibly thin, delicate and feature buttery crisp edges. Made easily with a blender and a regular skillet- no special pans needed- they’re perfect for sweet or savory fillings and toppings. Using basic ingredients, this French-style pancake recipe is versatile and ideal for any occasion. Whether for breakfast or dessert, these crepes are sure to impress with their simplicity and irresistible flavour. Whip up a batch and enjoy their endless possibilities.
What are Crepes?
Crepes are thin, delicate, French-style pancakes made without any leavening agents. When prepared properly, they’re almost paper thin, with irresistibly buttery and crisp edges. A versatile and elegant dish, crepes are commonly served at restaurants, catered events and even at wedding receptions. Though often enjoyed for breakfast or brunch, crepes are equally welcome as a savory dinner or a sweet dessert option.
The basic crepe batter typically consists of flour, liquid (milk/water), eggs and a pinch of salt. Traditionally they’re cooked in a specialized crepe pan, but a regular skillet works perfectly in a home kitchen.
Originating in 13th century France, crepes are considered the European counterpart to American pancakes, but they are thinner, softer and more delicate. Historically, savory crepes were made using buckwheat flour, a style known as galette bretonne and filled with hearty ingredients like ham, cheese or seafood. Sweet crepes, on the other hand, are often made with regular flour and filled with delightful options like whipped cream, berries, Nutella or jam.
Crepes are beloved worldwide for their versatility, making them suitable for every meal of the day. Whether you prefer sweet or savory fillings, this timeless dish can be customized to satisfy any cravings, offering a perfect balance of simplicity and indulgence.
Why you’ll love Crepes?
Crepes are a favourite because they’re incredible versatile and fun to eat.
Whether rolled or folded, they can be stuffed and topped with anything- from sweet options like Nutella, whipped cream and berries to savory fillings like cheese and ham.
Their adaptability means endless flavour combinations, making every bite exciting.
Perfect for any meal or craving, crepes let you experiment and enjoy a delicious variety every time.
Ingredients needed for Crepes:
This crepe recipe relies on a delicate balance of ingredients, so substitutions aren’t recommended. Each component plays a vital role in achieving the perfect texture and flavour.
All-purpose Flour: This provides the overall structure of the crepes. All-purpose flour works perfectly for this basic recipe, offering just the right balance of strength and lightness.
Milk: As the liquid base, milk ensures a smooth and pourable batter. Whole milk gives a richer result, but you can use any milk- dairy or non-dairy- based on your preference.
Eggs: Eggs are crucial as they act as a binder, holding the batter together and creating the crepes’ signature structure. Ensure your eggs are fresh for the best results.
Salt: Adding salt prevents the crepes from tasting bland, enhancing their flavour profile. Don’t skip this small but essential ingredient.
Unsalted Butter: Butter adds richness and helps achieve the perfect texture. Use melted butter in the batter and keep extra on hand for greasing the skillet. Let the butter cool slightly before mixing it in to avoid scrambling the eggs.
Crepe filling:
Crepes are a versatile dish that can be filled with sweet or savoury delights, making them perfect for any meal or occasion. Here are some popular filling ideas,
Sweet Fillings:
Cream cheese and fresh fruits or fruit compote is a classic combination.
Ricotta or Mascarpone with berries, a creamy and fruity delight, perfect with fresh or lightly sweetened berries.
Serve with vanilla ice cream for a cozy treat.
Serve with marshmallow fluff and drizzle of chocolate sauce for a s’mores-inspired dessert.
Serve with Nutella or peanut butter for a decadent and rich choice.
Serve with caramelized banana and vanilla ice cream for indulgence.
Drizzle maple syrup, pancake syrup or Liquid Date jaggery or Nolen Gur for a decadent taste.
Savory Fillings:
Eggs and sautéed veggies for a hearty breakfast choice.
Ham & cheese, a simple yet satisfying classic.
Fill with cheese and tomato, perfect for brunch.
Chicken & cheese, a savory option with a burst of flavour.
Can I make Crepes ahead of time?
Making crepes can be a bit time consuming, but you can also prepare them ahead of time and store them for later use. For convenience, you can prepare the crepe batter the night before. Simply cover it and refrigerate overnight. This way you can cook fresh crepes the next morning without the hassle of making the batter. If you prefer you can cook the crepes in advance as well. Extra crepes can easily be stored for later, so don’t worry about making too many.
Storage Tips:
Refrigeration : First allow the crepes to cool completely to prevent condensation. Layer each crepe between sheets of parchment paper to prevent sticking. Wrap the entire stack in plastic wrap and place it in an airtight container to keep them fresh. Crepes stored this way will stay fresh for up to 3 days.
Reheating: When ready to reheat, microwave them in batches with the parchment paper intact. Heat for 15-20 seconds at a time to avoid overheating, which can make the crepes soggy.
Freezing: For longer storage, you can freeze the crepes. Once the crepes have cooled, layer each crepe between sheets of parchment paper and wrap the entire stack in plastic wrap. Place the wrapped stack in a freezer-safe container. Frozen crepes can be stored for up to 2 months. To serve thaw them in the fridge or at room temperature and reheat in the microwave before serving.
Ingredients:
1 cup All-Purpose Flour
1 cup Whole Milk
2 nos. Egg
2 tbsp Butter, melted
A pinch of Salt
Preparation:
- Step 1: In a large mixing bowl whisk together milk, eggs and melted butter until well combined.
- Step 2: Then sift flour and salt and blend again until well combined. Refrigerate for at least 30 minutes or overnight.
- Step 3: Heat a skillet and lightly grease with butter. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle.
- Step 4: Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
- Step 5: Serve with your favorite toppings. Fresh fruit, jams, Nutella, whipped topping and nuts or with drizzle of maple syrup or liquid Date Jaggery. Enjoy!!
Pro Tips:
To achieve the best crepes, chilling the batter is essential. Let it rest in the refrigerator for at least 30-60 minutes or up to a day. This resting period allows the flour to fully hydrate and enhances the flavour of the batter. Additionally, resting gives the gluten time to relax, resulting in crepes with light and airy texture.
For those signature thin, delicate crepes, with buttery, crisp edges, don’t skip buttering the pan between each crepe. This step ensures your crepes are evenly cooked and irresistibly delicious.
To achieve ultra-thin crepes, pour the batter into the center of the hot pan. Immediately lift and twirl the pan, letting the batter spread evenly to the edges. This technique, while simple, makes a big difference in texture.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2