How To Make Crepes Recipe -Easy Homemade Recipe
I like crepes very much and I eat them very fondly. The first time my friend served them to me was in a restaurant for breakfast. Since then I like crepes a lot and I have made them many times at home but homemade crepes are more delicious than outside ones because at home one is made with your own hands and the other is made with pure ingredients.
A comparison is often made between crepes and pancakes, so I will side with crepes, because if you serve them stuffed with sweets, they taste even more delicious. I mean pancakes would be good too people would love it but I love crepes more especially when they are made at home and with a recipe like the one I made.
How To Make Crepes Recipe -Easy Homemade Recipe
Equipment
- Mixing bowl
- Non-stick skillet or crepe pan
- Whisk or fork
- Spatula
Ingredients
- 150 g all purpose flour
- 25 g salt
- 3 eggs
- 250 g milk warmed
- 100 g butter
- 50 g water
- 100 g oil for the skillet
Instructions
- To make a smooth and slightly thick batter, combine the flour, salt, eggs, milk, melted butter, and water in a large basin.
- After 30 minutes of resting at room temperature, cover and refrigerate the batter for up to two days.
- When you’re ready to start cooking, place a 12 inch skillet on medium heat. Once heated, use a 100g oil brush.
- To ensure that the batter covers the whole surface of the skillet, pour about 100g of the batter into it and tilt it in a circular motion.
- Cook until the batter is almost set, then turn it over and continue cooking until the other side is golden brown. Depending on your skillet and stove top, the overall cooking time for each side will change. It could be necessary for you to change the temperature as you go.
- Add additional oil in between the crepes as necessary and repeat with the remaining batter. To keep warm, stack the cooked crepes on a fresh plate and cover with a cloth. Fill, fold, or roll the cooked crepes before serving them all at once.
Notes
Nutrition Facts
| Serving Size: 3 peopel | Per Serving: |
| Calories | 218 kcal |
| Carbohydrates | 20g |
| Protein | 8g |
| Fat | 15g |
| Sodium | 285 mg |
| Fiber | 3g |
RATING 4.9 (63)
Difference between Crepes Recipe and Pancakes
Crepes Recipe like pancakes are made with a simple better comprised of eggs, milk, flour and butter. The only difference between crepes and pancakes is the ratio of ingredients. Which creates a different texture once cooked. Crepes Recipe are very thin and flexible, making them perfect for sitting and feeling roles.
Ingredients For Crepes Recipe
Making crepes is so easy you don’t need any fancy ingredients, but you will need to make this easy homemade crepes recipe:
- All-Purpose Flour: The flour makes the crepes elastic and you can also use wheat flour if you want.
- Eggs: Eggs are used for three purposes in crepes, binding yeast and elasticity, The act as the glue that holds the inner structure together when they are cooked,They create some of the batter that makes the crepes just a touch helps to leaven and thus the crepes from into a flexible texture.
- Milk: Milk acts as a liquid in it, i used whole milk to make the crepe tasty and delicious but you can use milk as per your choice.
- Butter: Butter makes crepes more delicious and gives a nice flavor.
- Water: To keep the flour hydrated and the crepes soft, add a little extra water to the mixture.
- Salt: In order to prevent the crepes from tasting overly floury or pasty, salt helps give them flavor.
- Oil: To prevent them from sticking to the pan and to get a beautiful browning on the surface, oil is applied throughout the cooking process.
Savory Crepes
This recipe for homemade crepes has a neutral flavor that goes well with both savory and sweet fillings. You can add 50g vanilla extract and 100g granulated sugar to the batter to make the crepes a little sweeter and more desert-like
Filling Recipe For Crepes
The finest aspect of crepes is the variety of interesting fillings you may use! Search your cupboard and refrigerator for anything you might need to use up, create unique and enjoyable taste combinations, or try one of these crepe filling suggestions:
- Ham and cheese
- Lemon curd and whipped cream
- Yogurt and jam
- Spinach and goat cheese
- Peanut butter and chocolate chips
How to Serve Crepes
You can either fold or roll the interesting fillings you’ve selected for your crepes within the crepe. To fold the crepes, fold them in half to close, then fold them in half again to form a quarter-circle. Top half of the crepe with your toppings. Put your toppings in the center of the crepes, or slightly to one side, fold one side over them, and then roll the other side over them.
Store Leftover Crepes
If any leftovers exist! For extended storage, leftover crepes can be frozen. They also keep nicely in the refrigerator for easy access later in the week. Refrigerated crepes can be stored for four to five days in an airtight food storage container or a gallon-sized zip-top bag. A piece of parchment should be inserted between each crepe before freezing to prevent them from sticking together. Freeze frozen crepes for at least one night, or thaw them at room temperature for thirty to sixty minutes before heating them up in the microwave for a short while.
How to makes Crepes
One cup all purpose flour, 25g salt, two large eggs at room temperature, one cup room temperature milk, three tablespoons melted butter, and 50g cup water should all be combined in a big bowl. Mix the ingredients with a whisk until a smooth, pourable batter forms. The batter can be covered and refrigerated for up to two days, or it can be left to rest for thirty five minutes at room temperature. A nonstick 12 inch frying pan should be heated to medium heat. After the pan is hot, apply a thin layer of oil, about 100g. Transfer approximately 100g of batter to the center of the pan, and then quickly tilt the skillet in a circular motion to enable the batter to lightly coat the surface.
It could require some practice to get the batter to cover the surface evenly, but don’t worry—they still taste fantastic even if they’re not precisely formed! A pleasant game to play on a Saturday morning could result from it. It is time to turn the crepe over once the batter has mostly set. On the other side, flip the crepe and continue cooking until golden brown. Depending on your skillet and stove, cooking the crepe till golden brown on both sides will take a different amount of time, so you may need to experiment a little and adjust the heat periodically.
Place the completed crepes onto a platter and cover with a fresh cloth to keep them warm while you continue to cook. About six crepes can be made with this recipe. When they are all done, it’s time to eat and savor! Fillings should be placed in the center of the crepes or slightly to one side. Then, fold one side over the tops and roll to the other side. When folding the crepes, cover one side of the crepe with your fillings and fold to seal. Repeat folding in half to form a quarter-round. After the crepes are filled, rolled, or folded, you can add more toppings, such as maple syrup, whipped cream, or powdered sugar.
