Sweet or savory, stuffed or plain, crêpes are always a good idea!
Crêpes, My Love
Hello, friends. Wouldn’t you like some crêpes today? I’ve got you covered.
Personally, I am a huge fan of them. In most situations, Andrey and I will choose crêpes over pancakes or waffles. Why am I saying this? I believe you know my love for crêpes. If you have not been reading this blog for a while, I will happily give you some evidence.
Sweet crêpes? Sure. I have these Crêpes Suzette.
Crêpe cakes are my another love. I’ve got a plenty of ideas such as this Mascarpone Apricot Lavender Crepe Cake, Lemon Rainbow Crepe Cake, Red Velvet Crêpe Cake, or my favorite Dulce de Leche Irish Cream Crêpe Cake.
I am a huge fan of savory crêpes, and I regularly make some for lunch or dinner. There are a few ideas for you such as Butternut Squash Chicken Buckwheat Crêpes, Ground Beef Stuffed Crêpes, or my recent creation Mushroom Chicken Crêpe Cannelloni.
But today we are enjoying just some delicious crêpes. I thought that would make some sense to post the recipe for crêpes without stuffings and assembling being involved.
There’s the thing. Making crêpes is a fascinating process. First of all, I do not have a specific recipe. When I make the batter, I fully rely on my intuition. Dry and wet ingredients are not something constant here. Certainly, there are some approximate proportions, but normally I would adjust the batter for a couple of times adding more of either flour or liquid before I get the perfect one. As the matter of fact, I might make my first few crêpes and then still alter the batter.
But the most fascinating thing about crêpes is that they are so different. I mean that. One batter – so many different patterns in one stack! Check the pictures if you don’t believe me. There are a few factors which affect their patterns from the temperature, the type of skillet, and greasing the skillet. Besides altering the batter, I often play with the heat occasionally decreasing and increasing it for the perfect results.
However, I have recorded the crêpe batter this time only for you, my friends. I am not saying this is an authentic recipe, but I am positive you will like it.
There are some things I’d like to mention.
- Most recipes suggest using milk only, but I love combining both milk and lukewarm water. This combination looks better to my taste.
- You can add either oil or butter in the batter, but I like how butter works here.
- I don’t like sweet butter, but I always add a tiny pinch of powdered sugar just to balance the taste.
- Adding 1 teaspoon of cornstarch will make crêpes more elastic which is good for making stuffed crêpes or a cake.
- For the best results, it’s recommended to refrigerate the batter for at least 15-20 minutes.
- The skillet should be quite hot, but you should be flexible about this to avoid burning.
- While making crêpes, you don’t need to grease your skillet often. I lightly butter it every 5-6 crêpes, but it depends on your skillet.
- A spatula is the best way to flip a crêpe, but I often first lose the edges with a butter knife.
- Experiment with the different kinds of flour. Buckwheat, oat or rye crêpes are so delicious. However, keep in mind that it’s important to incorporate wheat flour as well as without gluten your crêpes might turn soggy and underbaked.
- If you are going to serve crêpes sweet, you can infuse the butter with vanilla extract or citrus zest or even add some cocoa powder.
Finally, there’s the most important question. What do you put on crêpes? Almost everything, my friends. Cheese, ham, mushrooms, ground beef are just a few savory things to mention. Feeling extravagant? Try sour cream and smoked salmon or red caviar. Sweet cravings? Lemon and sugar, dulce de leche, honey, sweetened condensed milk, chocolate sauce, cinnamon sugar, and various fruit and berry preserves – these are just a couple of ideas. My favorite toppings are sweetened condensed milk and dulce de leche. And honey. And occasionally berry preserves especially the raspberry one. Gosh, it’s so hard to decide! I am always jealous of Andrey you can pick the only one topping (normally preserves) for his entire serving while I end up having every single crêpe with a different topping.
Life is hard, you know that.
What’s your favorite thing to put on crêpes?
- 3 large eggs
- 1 cup lukewarm water
- 2 and 1/2 cups of 2% milk
- 2 tbsp butter, melted
- 2 cups all-purpose flour, sifted
- a pinch of salt
- a little pinch of powdered sugar / sugar
- few drops of vanilla extract, optionally
- cooking spray/melted butter, for greasing
- To make the batter, sift the flour and add the powdered sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, melted butter. Let the batter stand at least 15 minutes in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding some water.
- The skillet should be hot enough. Slightly grease the skillet and add enough batter to thinly coat the base, and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
- Transfer to a plate and repeat with the remaining batter. Occasionally, when transferring crepes to a plate, I put a tiny slice of butter between them. That's optional, though.
- Serve with sweet or savory toppings or just plain.