Sweet or Savory Crepes – Easy Directions

Article by Emely

Sweet or Savory Crepes are one of the best crepes recipes ever prepared. Crêpes are perfect for breakfast, brunch, lunch, a light supper, or dessert. The batter can be made a day ahead, and even the crêpes can be made ahead, refrigerated, and then wrapped in foil and reheated in a 325°F oven. Change the flavor of the crêpe itself by substituting cornmeal, whole wheat, rye, or rice flour–all of which lend a slightly different flavor–for half of the flour. Adding a splash of flavored brandy, amaretto, Kirsch, or rose water is a nice addition to sweet crêpe batter too. Recipe makes 12 to 16 crepes (4 to 8 servings). Preparing time is about 40 minutes. Follow the easy directions carefully:

1 cup all-purpose flourPinch salt1 tablespoon sugar (optional)1 1/2 cups milk, plus more if needed2 eggs2 tablespoons butter, melted and cooled, plus unmelted butter for cooking
1. Whisk together all the ingredients except the unmelted butter until smooth; you can do this in a blender if you like. If the mixture isn’t quite pourable, add a little more milk. If time allows, let the batter rest in the refrigerator for at least an hour and up to 24 hours.
2. Heat the oven to 200°F. Put a nonstick or well seasoned 8 or 10 inch skillet over medium heat and wait a couple of minutes; add a small pat of butter. Stir the batter with a large spoon or ladle; add a couple tablespoons of the batter to the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan, then pour the excess batter back into that which remains.
3. When the top of the crêpe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become at all crisp.) Bear in mind that the first crêpe almost never works, even for professionals, so discard it if necessary; there is plenty of batter.
4. Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up. Stack the crêpes on a plate in the oven and fill and fold them all at once. Or better still, fill and fold each crêpe while it’s still in the pan and serve as they’re ready; if you want your filling warmed, keep the pan over low heat for a few minutes.
5. To fill and roll or fold crêpes: Put the filling in the center of the bottom third and start rolling at the end with the filling or fold the bottom third over the filling, fold in the sides, then fold the crêpe from the bottom up. Slide it onto a plate and serve.
Lighter, Fluffier Crêpes Recipe: Separate the eggs. Add the yolks to the batter as directed, then beat the whites until stiff but not dry; gently fold them into the batter. Cook the crêpes as directed; as they finish, don’t stack, but sprinkle each with about 1 teaspoon sugar (or to taste) and 1/8 teaspoon ground cinnamon. Run under a heated broiler until the sugar melts, about 1 minute. Serve immediately, with butter or freshly squeezed lemon juice.
Buckwheat Crêpes Recipe: Resting this batter for an hour does make a difference, but if you’re in a real hurry, reduce or skip this step: Substitute buckwheat flour for the white flour and add 1/4 cup white flour. Reduce the milk to ½ cup and add 1 cup water. Let the batter rest for at least an hour before cooking the crêpes.
Almond Crêpes Recipe: Substitute almond or other nut flour for half the white flour and almond milk for the regular milk, add 2 tablespoons amaretto, if you like, and use the sugar.
Chocolate Crêpes Recipe: Perfect for bananas quickly cooked with some butter and brown sugar: Add 1/4 cup cocoa powder and use the sugar.
Lots of fun preparing this easy crepes recipes.
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Emely’s SIMPLE CREPE RECIPE with step by step directions.

Quick and EASY CREPE RECIPE prepared in minutes.

Find INGREDIENTS FOR CREPES and directions with pictures.

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