Basic crepes recipe, a simple recipe to prepare, the base for many other sweet and savory recipes. The original recipe calls for whole milk, but I use semi-skimmed milk. They are just as good and a little lighter.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Basic Crepes Ingredients
- 2 cups all-purpose flour
- 2 cups semi-skimmed milk
- 3 eggs
- 3 tbsps butter (more for greasing the pan)
Tools
- 1 Bowl
- 1 Pan
Crepes Preparation
Let’s see how to prepare the crepes.
First, melt the butter in a small pan and let it cool slightly. Take a bowl, add the eggs, and beat with a fork or a hand whisk. Add the milk, then the melted butter and mix well. Finally, gradually add the sifted flour, mix well with a spoon, then use the hand whisk and beat well until it becomes a smooth and homogeneous batter. It should be rather liquid. Cover with plastic wrap and let it rest in the refrigerator for about 30 minutes. After the time has passed, cook the crepes. Take a non-stick pan with an 18/20 cm diameter, grease with butter, take the batter with a ladle and pour it in the center, rotating the pan to spread the batter. Cook on both sides for about 1 minute per side, you will see it detach from the pan. Be careful not to burn them as they cook quickly. Remove from the pan with a spatula, place on a flat plate, and continue with the rest of the batter. I recommend not filling the ladle for the first crepe because there are bigger and smaller ones, so you’ll understand how much batter you need.
Notes
The recipe does not include the addition of salt or sugar to have a neutral taste that can be used in both savory and sweet recipes, but if you want, you can add a little. The batter can be kept in the refrigerator covered with plastic wrap for up to 12 hours, while the cooked crepes can be stored for 2/3 days always in the refrigerator covered with plastic.
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