Learn how to prepare Crepes from scratch! These delicate crepes are thin, buttery and distinctly delicious. This is the only recipe you will ever need!
Be sure to fill them with our popular pie filling for amazing blueberry and chantilly whipped cream crepes or even a little Nutella!
Table of Contents
Recipe details
I love these crepes because they can be used to make a sweet dessert or a savory dish. This is the perfect recipe for everyday meals and special occasions.
- taste: These crepes have a slightly buttery and sweet taste. They also taste a bit egg-like because of the amount of eggs in them.
- texture: Thin and flat, these crepes are delicate but still springy to the touch. They are perfect for folding and rolling with sweet or savory fillings.
- time: This recipe will take about an hour and 15 minutes from start to finish
- lightness: Crepes may look intimidating, but with this detailed recipe, make and fold crepes like an expert.
what do you need
Ingredient notes
- Boiling water- This ingredient is what gives crepes their light and delicate texture.
- Eggs- These provide structure to the crepes and tie all the other ingredients together. They also add a little flavor that works with both the sweet and savory filling.
Additions and replacements
- Add fresh fruit- Diced strawberries, raspberries, blueberries and sliced bananas are delicious additions and fillings to crepes.
- Fill them- Jams, pie fillings, Nutella, chocolate and honey are all great fillings for crepes. You can also fill them with savory ingredients like in chicken crepes and these mushrooms.
- add sugar powder- These crepes can be sprinkled with powdered sugar after they finish cooking for an added sweetness.
- Make them gluten-free Using gluten-free baking flour instead of flour for any purpose will make them more allergen-friendly.
How to make crepes
- Prepare the batter– All you have to do is add the eggs, milk, corn oil, vanilla, sugar and salt to the mixture blender. Then measure your flour by spooning it into your measuring cup and aligning it with the back of a knife (this is super important). Now add it to the blender and sauté it a few times.
- Add boiling water– Now boil a glass of water and quickly add to the crepe batter and mix again in a few pulses. Let the batter rest At room temperature for at least 30 minutes or for a few hours in the refrigerator. Do not skip this step. It is important to let the gluten relax and absorb the fluids.
- Compliments the pan– You can lubricate the mold by melting butter and brushing to the bottom of the mold. Or just add a tablespoon of butter and let it melt.
- Cook your crepes– Now heat yours Teflon pan For a medium-low heat, pour in 1/4 cup of the batter with a ladle. Then tilt and rotate the pan quickly to ensure that the batter covers the entire bottom of the pan. Cook for 3-4 minutes, then turn with a Thin spatula And cook for another 2 minutes.
Professional type: The best way to make crepes is to know when they are ready to make. Once the top loses its luster and you start to see bubbles appear underneath, it’s probably time to flip over. Look for dry edges, then run along the sides of the pan with a thin rubber spatula, sliding it underneath and inverted.
How to fold crepes
There is more than one way to fold a crepe, but the most popular is Suzette style. God Pocket folding method and Tuck and roll method Are also often used. Here’s how to make them:
Suzette Fold
- Also known as the triangle fold, Suzette folding is done by folding the crepe in half and then folding it in half again so that a simple triangle shape is completed. that’s it!
Tuck and roll method
- For the tuck and roll method, you want Take one side and bring it to the center, then take the opposite side and bring it to the center as well. Then start from the end closest to you and Roll the crepe Nice and tight like a burrito!
Pocket folding
- To the folded crepes in the pocket I added some finely sliced strawberries and whipped cream. To fold the crepe, Bring the left and right sides of the crepe toward the center. Then bring the bottom of the crepe over the whipped cream and berries and fold it gently again so that the side is sewn down.
Recipes tips
- Use boiling water– Adding hot water to the crepes gives them a lighter and more delicate texture.
- Put the batter down- Allowing the batter to rest for at least 30 minutes allows the gluten to relax as the flour absorbs the liquids.
- No fancy crepe pan is needed– Each Teflon pan will work great for making crepes. I personally like to use Gotham pans.
- Butter the pan often- Some people add butter to the pan between each crepe, but I find that butter every 3-4 crepes works equally well. Be sure to use a heat-resistant brush.
Common questions
The main difference between crepes and pancakes is that the pancake batter has a leavening substance, like baking powder or baking soda. This means the pancakes are airy and thick, while the crepes are thin and laid out flat.
This can happen for one of two reasons. Either you put too much flour in the batter or the pan heat was too low. Try raising the heat to see if the next one comes out less rubbery. But if this is the batter, you will need to dilute it with a second and thinner serving of batter or start over.
One of the main reasons your crepe came out crispy is because the heat was too high. Eventually they cook too fast and dry out. Lower the heat and allow the pan to cool to the right temperature before adding the crepe batter back inside.
Submission suggestions
These crepes are varied enough to be served with so many different fillings, toppings and desserts.
Prepare them in advance
forwardA: If you want to prepare the batter ahead of time, you can keep the uncooked batter in the fridge up to a day (24 hours) in advance.
storageA: The best way to store homemade crepes is by stacking them on a plate, covering with cling film and refrigerating for about a week. Crepes can be heated in two ways. You can Soften them in the microwave for about 10 seconds per crepe, or heat them in a pan with butter.
freeze: After the crepes are cooked and cooled, lay them between sheets of wax paper or parchment paper. Then carefully transfer the stack to a ziplock bag and keep in the freezer for up to 4 months. Thaw at room temperature before serving.
More sweet dishes!
See how to make them here:
Full recipe instructions
How to make crepes
Learn How to make crepes from scratch! These delicate crepes are thin, buttery and distinctly delicious. This is the only recipe you will ever need!
print penis Grade
Dishes: 25 Crepes
Calories: 99JNF
Instructions
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Mix everything in a blender– In a blender, add 6 large eggs, 2 cups milk, 1/4 cup corn oil, 1/2 teaspoon vanilla extract, 1/4 cup granulated sugar, a pinch of salt, and 2 cups flour (in a spoon and aligned with a knife).
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Now run the blender on low speed and slowly add 1 cup of boiling water. Boiling water helps to make the crepes especially light and delicate.
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Once you have added the hot water, turn off the blender, pour the crepe batter into a large bowl. Let it rest for at least 30 minutes at room temperature to let the gluten relax as the flour absorbs the liquids.
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Butter your panTo bring 9-inch non-stick frying pan Over medium heat and brush a little melted butter without salt on top. If your pastry brush is not heat-resistant, simply place 1/2 tablespoon of butter and rotate it until completely dissolved.
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Then use a ladle to pour About 1/4 cup of the crepe batter into the pan. Tilt and rotate your pan to spread the batter as evenly as possible.
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After about 2-3 minutes, scrape the edges of the crepe with a Thin spatula And turn the crepe over and cook for another 1-2 minutes.
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Transfer the finished crepe to a plate and continue to do so with the rest of the batter. You should get about 35 crepes from this recipe.
How to fold crepe suzette
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To the folded suzette crepe I added a thin layer of homemade strawberry jam. To fold it, all you have to do is fold it in half and then fold it in half again so that you finish with a simple triangle shape. that’s it!
Tuck and roll method
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In the tak & roll method, you want to take one side, bring it to the center and then take the opposite side and bring it to the center as well. Then start from the end closest to you and roll the crepe nice and tight like a burrito!
Pocket folding
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To the folded crepes in the pocket I added some finely sliced strawberries and whipped cream. To fold the crepe, bring the left and right sides of the crepe toward the center. Then bring the bottom of the crepe over the whipped cream and berries and fold it gently again so that the side is sewn down.
Remarks
Crepe storage
The best way to store homemade crepes is by stacking them on a plate, covering with cling film and refrigerating for about a week. Filling variations
diet
Calories: 99JNF | Carbohydrates: 11P | protein: 3P | Oil: 5P | Saturated fat: 1P | Cholesterol: 44Mg | sodium: 24Mg | potassium: 51Mg | fiber: 1P | Sugar: 3P | vitamin: 117IU | calcium: 29Mg | iron: 1Mg
Hi, I’m Dina, so glad you visited! I believe life is too short for bad coffee and boring meals. With my easy-to-follow, step-by-step recipes, you will be amazed at how quickly a healthy and tasty meal can come together. I hope you find something you enjoy!
