Crepe making is easy once you get the hang of it. Use the easy crepe recipe below to get started.
Sunday morning chez nous
We frequently have a crepe feast for Sunday morning breakfast. With a little organization, I can make two dozen crepes in less than 40 minutes.
As soon as I wake up in the morning, I mix up the batter (using the crepe recipe below) and let it sit a bit. To cook the crepes, I use two crepe pans and set the table, chop fruit, and get out our favorite spreads as I'm cooking.
Pour the batter, swirl a pan, chop a bannana, flip a crepe, get out the glasses, etc. It's actually fun to get a sort of rhythm going. Of course, this works fine until your kid comes up and wants to flip a few himself. Then the rhythm changes.
Crepe Fillings
There are fancier recipes, but you can keep it simple by letting everyone add whatever they wish. Here are some suggestions:
I usually load the table up with choices. That adds to the fun!
To roll or to fold, that is the question:
Some people roll their crepes up after spreading their favorite filling, others fold in half, than
quarters, than eighths. Some people can even get passionate about their preferred method. At the very least
it can make for some lively discussions.
How to Make Crepes
Follow these tips using the crepe recipe below:
- Make the batter and let it sit for an hour or so. Then stir it again and add a bit more milk if you think it needs it.
- Use a non-stick pan and heat it well before adding any batter. You might like to invest in special crepe making pans. They are 10 inches in diameter and have low sides. Or go all the way and buy an electric crepe maker. I get great results though on the stove top with my two pans.
- I like to cook them on medium high heat. This gets them done quickly but avoids burning. How much heat you use depends upon your rhythm.
- You might want to use a small amount of butter to cook each crepe for added flavor. I cut up several tablespoons of butter into small pieces and use one piece for each crepe I cook. Place it in the hot pan, and as it sizzles, use a paper towel to coat the bottom of the pan evenly. However, if you are using a good non-stick pan with my crepe recipe and the right heat, you shouldn't need anything to keep the batter from sticking.
- Use a ladle to pour the batter into the pan and swirl the pan with the other hand. You'll learn as you go how far to fill up the ladle so that the batter just covers the bottom of the pan.
- Wait until the crepe has nearly cooked through before flipping - this will save you considerable mess from flying crepe batter. The second side only needs to cook for 15 seconds or so.
- If you stack the crepes as you go and eat them right after you finish cooking the last one, they will stay warm enough.
For even more complete directions see the article How to Make Crepes.
Basic Crepe Recipe
Here's a basic crepe recipe that works well for crepes you eat with sweet fillings. Multiply it by the
number of people you want to fill up less one. For example if you want enough crepes for five people,
multiply the recipe by four. I like to use an electric whisk to make crepe batter.
- 1 large egg
- pinch of salt
- 1/2 cup flour
- 1/2 cup plus 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 tablespoon oil
Whisk the egg with the salt. Pour the flour on top, about half of the milk and all the other ingredients. As you whisk the batter, add in the rest of the milk. Continue whisking until all is blended and smooth.
At this point you have to decide if you should add more milk. The batter should be pourable but not too liquid. It's a feeling thing. You'll get it.
Allow the batter to sit for an hour.
Follow the tips above for cooking the crepes.
Makes about 5 10-inch crepes.
Related Pages . . .
For something quite different you might like to try making
Breton Galettes, a speciality of the Bretagne region made from buckwheat flour. You might also like
learning more about
Chandeleur, France's crepe eating holiday.
See More Crepe Recipes
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