This is my time tested recipe for basic crepes. Because I make them so often at home, I became somewhat of a crepe expert in my family, and mind you, being an expert in crepes does not amount to many privileges here, except for the privilege of making lots of crepes and practicing flipping them (the crepes) on a frying pan. I literally could flip them with my eyes closed. Crepes and I go back together long ways. You see, I grew up eating crepes on a weekly basis: my mom would usually cook them during the weekend, and my sister and I would eat them for breakfast, almost always with home-made sour cherry preserves. The sour cherry preserves were prepared by our parents during summer, with cherries from huge sour cherry trees in our garden. My sister and I would pit the cherries. In one of my earlier posts, with a tart cherry pie recipe, I talk about my cherry tree childhood memories.
By the way, this is the 8th day of NaBloPoMo. And, yes, making crepes is easy. In fact, the only “hard” part is using the right frying pan and a little bit of practice to flip the crepes. If you never made crepes, I highly recommend using non-stick pan, which will virtually guarantee that crepes won’t stick to the pan. I personally like to use stainless steel frying pan, as it results in a much better crepe texture, but using stainless steel will require some practice (as far as how hot you need to get that pan to make sure crepes won’t stick). With non-stick, it’s easier.
The below crepe batter recipe and tutorial describe how to make crepes batter from scratch, without lumps, how to get just the right batter thickness. For crepes, the less thick the batter is, the better. If the batter is not thick enough, though, you will end up with crepes that will be very hard to flip to the other side – they will be too thin. So, it’s a fine balance: just how thick the crepe batter should be. Below I provide precise measurements that I use for my crepe batter that always result in amazing crepes that are slightly sweet, soft, easy to flip and easily moldable in various shapes (pockets, tubes, etc., more recipes to come!). One of my most favorite ways to serve crepes as a dessert is crepes with agave-ricotta cheese filling, topped with pears roasted in honey.
How to make crepes in a regular frying pan, from scratch
Prep time: 20 min
Cook time: 1 hour
- 2 cups milk
- 1 1/3 cup flour
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
1) Mix all those ingredients in a large bowl and whisk the mixture until lumps dissolve.
2) Heat frying pan until very hot (on high heat on stove top), spray it with oil spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladle-ful, or less. It also depends on the diameter of your skillet. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don’t coat it too thickly.
3) Let this thin layer of crepe batter cook for 1,2 or 3 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first time as the pan heats up even more), then flip the crepe to the other side and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side. To flip the crepe, pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it’s time to flip the crepe? When you pour the batter, it will be wet in the frying pan but gradually bubbles will be forming and batter will start to dry. When it’s all bubbles and no liquid batter – it’s time to flip! You can see it on my photos below.
4) Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up. When you cook crepes, your frying pan is always on high heat. This will minimize sticking.
5) As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack. Sometimes I like to brush each crepe with softened butter and then top it with the next one. Deliciousness!
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