Hello, readers! Austin Carter welcomes you all to Beyond the Bayou Blog bringing you your favorite dishes each and every day. Have you guys ever tried velvety Crepes which are always ready to be a part of your breakfast, snacks, brunch, desserts or whatever you want them to be?
Well, for now, I don’t know about you guys, but I must say I have spent my entire childhood trying different versions of this amazing recipe. Whether they are savory and served with Creamy Pesto Sauce or Sweet and served with my favorite Caramel Apple Butter Ice Cream, I am always up for them whenever they are made in my home.
My mother used to style them in different shapes just to make me feel a bit creative about them. But the triangular one has always been my favorite. No worries! You will get to know about the different shapes, fillings, and variations of this recipe in this article. All you need to do is just stick down to your seats and read the entire blog so that you do not miss something interesting. Let’s begin!
How Are Crepes Different from Pancakes?
Crepes, similar to pancakes, use a basic batter made from flour, eggs, milk, and butter. The key contrast lies in the ingredient proportions, resulting in distinct textures after cooking. Crepes are extremely thin and flexible, ideal for filling, folding, and rolling. Their subtle taste complements sweet and savory fillings. In contrast, American pancakes are thick, fluffy, more akin to cake, and typically topped with sweet condiments.
Overview: How To Make Crepes?
I’m excited to share my go-to crepes recipe with you! To start, melt 3 tablespoons of butter and let it cool for 5 minutes. Then, blend it with flour, sugar, salt, milk, water, eggs, and vanilla until smooth. Chill the batter for at least 30 minutes.
When you’re ready to cook, use the leftover butter to grease your skillet. Pour in a thin layer of batter, cook for a minute or two, then flip and cook the other side briefly. Repeat until you’ve used all the batter.
Now for the fun part—filling your crepes! I like to keep it simple with berries and whipped cream, but you can get creative with sweet or savory fillings. Serve warm and top with your favorite sauces or toppings like melted chocolate or powdered sugar.
Whether you’re making these for breakfast or dessert, these crepes are sure to impress! Enjoy!
Crepes Recipe
Equipment
- Skillet (8-inch or larger)
- Blender or food processor (or large mixing bowl and whisk)
- Spatula
- Large Plate
- Parchment paper (optional)
Ingredients
- 3 Tablespoons 43g unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan
- 1 cup 125g all-purpose flour (spooned & leveled)
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup 180ml whole milk, at room temperature*
- 1/2 cup 120ml water, at room temperature
- 2 large eggs at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Melt 3 tablespoons of butter, cool for 5 minutes.
- Blend cooled butter with flour, sugar, salt, milk, water, eggs, and vanilla until smooth.
- Chill batter for 30–60 minutes.
- Grease skillet with reserved butter, pour in batter, cook until set (1–2 mins per side).
- Repeat with remaining batter, buttering skillet between crepes.
- Fill crepes with desired ingredients, fold, and serve warm or at room temperature.
Nutrition
Here Are Some Pro-Tips!
- Mix Batter Smoothly: Mix some of the liquid with the flour first to avoid lumps in your crepe batter.
- Rest the Batter: Let the batter rest for 20-30 minutes before cooking for soft, buttery, and delicious crepes. You can refrigerate it for up to 2 days.
- Butter the Pan: Use butter instead of oil to add a delicious flavor and prevent sticking.
- Control Heat: Cook on medium to medium-high heat evenly across the pan to avoid hot spots.
- Measure Batter: Use a measuring cup for consistent crepe thickness with each pour.
- Flip with Care: Use a rubber spatula to gently flip and remove the crepes from the pan, starting by loosening the edges first.
Consider These Filling Options!
The joy of crepes lies in filling them with various ingredients! Raid your fridge and pantry for leftovers and get creative with flavor combinations. Here are some filling ideas for crepes:
- Yogurt and jam
- Ham and cheese
- Lemon curd and whipped cream
- Nutella and berries
- Spinach with goat cheese or Swiss cheese
- Peanut butter with chocolate chips
Variations That Are a Must-Try!
- Make gluten-free crêpes: Substitute traditional all-purpose flour with a 1:1 gluten-free all-purpose flour blend.
- Make vegan crêpes: Use a flax egg instead of a traditional egg and plant-based butter for vegan-friendly crepes.
- Add spices: Enhance the batter with a touch of your preferred warming spice like ground cinnamon, cardamom, ginger, or pumpkin pie spice.
- Add fresh herbs: Incorporate finely chopped fresh herbs such as chives, basil, dill, rosemary, or tarragon into the batter for extra flavor.
What to Serve with These Crepes?
Store Them for Later!
- To store crepes, stack them with parchment or wax paper between each to prevent sticking.
- Store in an airtight container or large zip-top bag in the fridge for up to 3-4 days.
- For longer storage, freeze them with paper, in an airtight freezer bag or container for 2-3 months.
- To use stored crepes, thaw in the fridge overnight or at room temperature for a few hours.
- Reheat briefly in a skillet or microwave before serving.
What Are Some Popular Ways to Fold Crepes?
- Fold in half: A beginner-friendly method! Fold the crepe in half, like an omelet. Add fillings before folding or on top after folding.
- Make triangles: A classy presentation! Fold in half gently, then fold in half again to form triangles. Stack them for serving and add fillings before or after folding.
- Roll the crepes: A playful way to add more filling! Spread the filling evenly on top of the crepe, leaving a small border. Fold one side towards the center, then fold the other side over the first to create a burrito shape. Add extra toppings if desired after rolling.
What Is the Secret of A Good Crepe?
The secret to a good crepe lies in a smooth batter without lumps, a rested batter for optimal texture, buttering the pan for flavor and preventing sticking, controlling heat for even cooking, measuring batter for consistent thickness, flipping with care, and storing cooked crepes properly to keep them moist and delicious.
