These classic crepes are light, delicate, and versatile, perfect for both sweet and savory fillings. The batter comes together quickly with just a few simple ingredients, and the result is a stack of thin, golden-brown crepes ready to be filled with your favorite ingredients.
Full Recipe:
Ingredients
- Plain Flour: 250g
Provides the structure and base for the crepe batter. - Eggs: 3, at room temperature
Adds richness and helps bind the ingredients together. - Whole Milk: 500ml
Whole milk gives the crepes a rich flavor and smooth texture. Semi-skimmed milk can be used as a lighter alternative, but avoid skimmed milk as it may result in less tender crepes. - Melted Butter: 20g
Adds flavor and keeps the crepes from sticking to the pan during cooking. - Caster Sugar: 3 tablespoons
Sweetens the crepes slightly, making them perfect for desserts. - Vanilla Extract: 1/8 teaspoon
Adds a subtle vanilla flavor, enhancing the overall taste of the crepes. - Salt: A pinch
Balances the sweetness and enhances the flavors of the crepes. - Vegetable Oil: For frying
Used to lightly grease the pan, ensuring the crepes cook evenly without sticking.
Instructions
Step 1: Prepare the Batter
- Mix the Dry Ingredients: In a large mixing bowl, sift together the 250g of plain flour, 3 tablespoons of caster sugar, and a pinch of salt. This will help to evenly distribute the dry ingredients and remove any lumps from the flour.
Sifting the dry ingredients ensures a smooth and lump-free batter, which is crucial for making thin crepes. - Whisk the Eggs: In a separate bowl, crack the 3 eggs and whisk them until they are well beaten. This step helps to ensure that the eggs are evenly incorporated into the batter.
Beating the eggs first makes it easier to mix them into the batter, resulting in a smoother texture. - Combine the Wet Ingredients: Gradually add the 500ml of milk, 20g of melted butter, and 1/8 teaspoon of vanilla extract to the beaten eggs, whisking constantly. This mixture should be smooth and well combined.
Adding the milk gradually prevents lumps from forming in the batter. - Create the Batter: Slowly pour the wet ingredients into the dry ingredients, whisking continuously until you have a smooth, lump-free batter. If the batter seems too thick, you can add a little more milk until it reaches the consistency of heavy cream.
A smooth batter ensures that the crepes will cook evenly and have a delicate texture. - Rest the Batter: Let the batter rest for at least 30 minutes at room temperature. This allows the flour to fully hydrate and the gluten to relax, resulting in tender crepes.
Resting the batter is a crucial step that helps prevent the crepes from being tough.
Step 2: Cook the Crepes
- Heat the Pan: Heat a non-stick crepe pan or a large skillet over medium heat. Lightly grease the pan with a small amount of vegetable oil using a brush or a paper towel.
Using a non-stick pan and lightly greasing it ensures that the crepes will cook evenly and won’t stick. - Cook the Crepes: Pour about 1/4 cup of batter into the center of the pan, tilting and swirling the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown.
Swirling the pan ensures that the batter spreads out thinly and evenly, resulting in perfectly cooked crepes. - Flip the Crepe: Carefully flip the crepe using a spatula and cook the other side for about 30 seconds, or until golden brown. Remove the crepe from the pan and place it on a plate. Repeat with the remaining batter, stacking the crepes as you go.
Flipping the crepes carefully ensures they don’t tear, keeping them intact for filling and serving.
Step 3: Serve the Crepes
- Serve Immediately: Crepes are best served warm. You can fill them with sweet options like Nutella, fresh berries, whipped cream, or jam. For savory crepes, consider fillings like ham, cheese, sautéed vegetables, or smoked salmon.
Serving the crepes warm makes them more pliable and easier to fill and fold. - Garnish: For an extra touch, sprinkle powdered sugar over the sweet crepes or garnish with fresh herbs for savory versions.
Garnishing adds visual appeal and enhances the overall presentation of the dish.
Nutritional Information (Per Serving)
- Calories: Approximately 150-200 calories per crepe (depending on fillings)
- Protein: 5-6g
- Fat: 7-8g
- Carbohydrates: 18-20g
- Fiber: 1g
Tips for Success
- Ensure Even Heat: Maintaining a consistent medium heat is key to cooking crepes evenly without burning them.
- Rest the Batter: Allowing the batter to rest is crucial for achieving the best texture. Don’t skip this step!
- Use a Non-Stick Pan: A good non-stick pan will make flipping the crepes easier and prevent them from sticking.
- Experiment with Fillings: The beauty of crepes is their versatility. Try different combinations of fillings to find your favorite.
Frequently Asked Questions
- Can I make the batter ahead of time?
- Yes, you can make the batter up to 24 hours in advance. Store it in the refrigerator and give it a good stir before using.
- How do I store leftover crepes?
- Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or microwave before serving.
- Can I freeze crepes?
- Yes, cooked crepes can be frozen. Place parchment paper between each crepe and store them in a freezer bag for up to 2 months. Reheat in a pan or microwave directly from frozen.
Conclusion
These classic crepes are a wonderful base for a variety of dishes. Whether you prefer sweet or savory fillings, the delicate texture and subtle flavor of these crepes make them the perfect canvas for your culinary creativity. Enjoy them as a quick breakfast, a light lunch, or a decadent dessert.