These thin French pancakes are surprisingly fun to make, once you get the hang of it! Here’s how to make basic crepes, and a few ideas on to enjoy them.
Have you made crepes? These thin French pancakes are addicting-ly fun to make, once you get the hang of it! They’re also extraordinarily versatile — they can be eaten as an entree, stuffed with anything from cheese to vegetables to meat, or as a dessert, topped with fruit, whipped cream, and of course, the ever popular Nutella! Here’s our basic crepe recipe.
We’ve deemed this week Crepe Week, and we have both a savory and sweet recipe to share with you! Making basic crepes can be tough if you’ve never done it before, so expect to scrap your first one or two! But once you get the hang of it, it’s a breeze!
The main idea for basic crepes is to create a paper thin pancakes that you cook in a skillet. The batter is made of the usual suspects: flour, eggs, milk and oil. In this recipe, we’ve used some whole wheat flour to get a more robust, nutty taste. Once you’ve mixed up the batter, you heat a small skillet and pour in about 1/4 of the batter. Roll around the skillet to make sure the entire bottom is coated, then cook it quickly, just about 30 seconds. Then flip the crepe (we’ve found using chopsticks makes that easy!) and cook for another 15 seconds. Remove the crepe to a covered plate and then keep on cooking!
- 1/4 cup all purpose flour
- 1/4 cup whole wheat flour (or buckwheat flour)
- 1/4 teaspoon kosher salt
- 2 eggs
- 3/4 cup milk
- 1 1/2 tablespoons grapeseed or vegetable oil
- 8-inch skillet and chopstick, for cooking
- In a medium bowl, stir together 1/4 cup all-purpose flour, 1/4 cup whole wheat flour, and 1/4 teaspoon kosher salt. Vigorously whisk in 2 eggs, 3/4 cups milk, and 1 1/2 tablespoons oil until smooth.
- Assemble your crepe making station with an 8-inch skillet, plate, a towel or piece of wax paper, chopstick, bowl of batter, and 1/4 cup measure.
- Cook the crepes: Heat an 8-inch skillet to medium low heat and lightly oil it with a paper towel. Pour in just under 1/4 cup batter and rotate the pan so that the batter covers the pan (see the video above). Wait for about 30 seconds until the crepe cooked. Use the chopstick to loosen the edges of the crepe, then flip it and cook for another 15 seconds on the other side. Place the cooked crepe on the plate, and cover with a towel. (Tip: If you’ve never cooked crepes before, you may need to scrap one or two before you get the hang of it. You also may need to reduce the heat mid-way through the cooking, and/or oil the skillet again.)
You can read full article and recipes here : https://www.acouplecooks.com/basic-crepes/