Soft, buttery, delicious and versatile – crêpe can be made sweet or savoury and can be served for any meal. So, what are crêpes? These are a traditional recipe from the French Brittany region. They are the European version of the American pancakes – thinner and more delicate but they taste just like pancakes minus the fluffiness.
You only need a few simple ingredients to make a true French crêpe. The batter is similar to pancakes using milk, eggs, and white wheat flour.
What are the tricks on how to make a perfectly thin and crispy French crêpe? The pan you use makes a big difference. Use a non-stick crêpe pan for best results, or a pancake griddle.
Spreading the crêpe batter requires practice as you need to perfectly tilt the pan in a round circle movement to spread the batter evenly around the pan.
Let’s get started in making the basic batter:
• 2 eggs
• ¼ cup melted butter
• 2 ½ tablespoon sugar
• ½ cup all-purpose flour
• ½ cup milk
• ⅛ cup water
• ½ teaspoon vanilla
• A pinch of salt
- Whisk all the ingredients together except the flour. Add in the flour a little at a time as you continue whisking.
- Let the crêpe batter rest for 10 minutes. After that, give it a quick whisk again before using.
- Grease a non-stick skillet with unsalted butter and heat over medium high heat. Pour about 2 to 3 tablespoons of batter into the pan and tip the pan from side to side so the batter spreads evenly around the pan.
- Cook each side of the crêpe for 30 seconds before loosening the crêpe with a large spatula. If it lifts, the crêpe is ready to be flipped. If it doesn’t, then let it cook a little longer. Gently flip the crêpe and cook the other side for 10 to 15 seconds before removing.
Savoury, sweet, fruit-filled, veggie-filled or meaty fillings can be now added to your crêpes to turn it to a dessert or a meal. This way, you can enjoy your crêpes all day long, every day.