Crepes are incredibly versatile, easy to make, great for meal prep, and you can fill them with a wide range of sweet or savory ingredients.
I believe making crepes is a skill. For being a simple recipe, there is a fair amount of balance that goes into the process. You need to have the right consistency to the batter, so it spreads evenly, and the right heat so it will cook correctly.
Choose the Right Pan for Your Crepes
Michael Symon prefers cast iron pans. There isn’t a non-stick coating to these pans, so it is advised to make sure you oil the pan between crepes to prevent them from sticking.
Non-stick pans are more forgiving for beginners and home cooks.
A standard size is seven to eight inches, but you can use an 8-inch skillet for small, breakfast crepes and a 12-inch skillet for large, savory crepes.
Food & Wine
Crepe Pan Recommendations
- AMZN AFF Links for pans
Sweet Fillings
- Fresh fruits: Sliced strawberries, bananas, blueberries, raspberries, or a combination of fruits.
- Nutella: A delicious chocolate-hazelnut spread.
- Whipped cream: Light and fluffy whipped cream adds a creamy texture to the crepes.
- Jam or preserves: Choose your favorite flavor, such as strawberry, raspberry, or apricot.
- Lemon and sugar: Squeeze fresh lemon juice over the crepe and sprinkle with granulated sugar.
- Caramelized apples: Sauté sliced apples in butter and brown sugar until tender and golden.
- Nut butters: Peanut butter, almond butter, or cashew butter can be spread on the crepes.
- Chocolate sauce: Drizzle melted chocolate or chocolate sauce over the crepes.
- Honey or maple syrup: For a touch of natural sweetness.
Savory Fillings
- Ham and cheese: Use thinly sliced ham and your favorite cheese, such as Swiss, cheddar, or Gruyere.
- Smoked salmon and cream cheese: Spread a layer of cream cheese on the crepe and top with smoked salmon.
- Chicken and mushrooms: Sauté diced chicken and mushrooms together and season with herbs and spices.
- Ratatouille: A mixture of sautéed zucchini, eggplant, bell peppers, onions, and tomatoes.
- Pesto and mozzarella: Squeeze fresh lemon juice over the crepe and sprinkle with granulated sugar.
- Scrambled eggs and bacon: Cook scrambled eggs and crispy bacon and use them as a filling.
- Goat cheese and roasted vegetables: Combine roasted vegetables like bell peppers, zucchini, and eggplant with creamy goat cheese.
Basic Crepes
This basic crepe recipe is your blank canvas of tastiness. There are so many sweet and savory options.
Equipment
- 1 Blender
- 1 10 inch Skillet
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ tea salt
- 2 T butter melted
Instructions
- In a large mixing bowl, whisk together the flour and salt.
- In a separate bowl, beat the eggs. Then add the milk, water, and melted butter. Mix well.
- Gradually pour the wet ingredients into the dry ingredients while whisking continuously. Whisk until the batter is smooth and there are no lumps.
- Let the batter rest for about 15-30 minutes. This allows the flour to fully hydrate and results in a smoother texture for the crepes.
- Heat a non-stick skillet or crepe pan over medium heat. Grease the pan lightly with butter or oil.
- Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter thinly and evenly.
- Cook the crepe for about 1-2 minutes, or until the edges start to turn golden brown. Use a spatula to carefully flip the crepe and cook for an additional 1-2 minutes on the other side.
- Remove the crepe from the pan and repeat the process with the remaining batter, greasing the pan as needed. Stir the batter well before pouring each crepe.
- Stack the cooked crepes on a plate.
- Serve the crepes warm with your favorite fillings and toppings, such as fresh fruits, whipped cream, Nutella, or maple syrup.
Notes
Crepes freeze well, but it is advised to have a sheet of parchment paper between each one, so they can be separated when unfrozen.