Homemade Crepes are one of the most versatile and loved preparations in cuisine, perfect for creating rich first courses or delightful desserts. This recipe will allow you to obtain thin, elastic, and resilient crêpes, ideal for being filled with cheeses, vegetables, or sweet creams. Thanks to the use of type 1 flour, your Homemade Crepes will have a more rustic and authentic flavor, ensuring a professional result that will capture all your guests.
If you love crepes, try the crepes with stracchino cheese and pesto, the eggless crepes, the chickpea flour crepes or those with Nutella.
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OTHER RECIPES WITH CREPES
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Crepes
- 3 Eggs
- 250 ml Milk
- 150 g type 1 flour
- 20 g Butter (melted)
- 1 pinch Salt
Preparation of Homemade Crepes
To start, focus on the liquid base: in a container, work the eggs together with milk, salt, and very soft butter. Begin incorporating the type 1 flour by stirring vigorously. For a flawless result, I recommend using a hand whisk or, for total security against lumps, an immersion blender. This technical step is fundamental to obtaining a smooth, homogeneous batter of the right density, which will allow the crepes not to break during cooking.
The second secret for perfect crepes lies in temperature and movement: heat a lightly greased non-stick pan. Pour a small amount of batter in the center and, with a rapid wrist movement, rotate the pan so that the mixture spreads thinly and evenly over the entire surface. Speed at this stage ensures that thickness is uniform, preventing the crepe from being too thick or rubbery.
Once the mixture is spread, wait a few moments until the edges start to peel off on their own. As soon as the surface of the crepe has dried, flip it with the help of a spatula and finish cooking on the other side for a few more minutes. This step requires medium heat: the heat must be constant to allow the formation of those typical golden veins without burning the butter contained in the batter.
If you want to prepare a dessert-only variant, you can slightly modify the aroma of the batter by adding some vanilla extract or ground cinnamon and a pinch of sugar. This slight variation will make your crepes the perfect shell to hold jams, chocolate spreads, or sautéed fresh fruit, turning them into an elegant and irresistible dessert.
Tips for a Perfect Result
Resting the Batter: If you have time, let the batter rest in the fridge for 30 minutes. This will allow the gluten to relax, making the crepes even more elastic.
Pan at the Right Temperature: The pan should be hot but not smoking. If it’s too cold, the batter won’t grip well; if it’s too hot, it will set before you can spread it.
Fat for Cooking: Use a piece of paper towel soaked in oil or butter to grease the pan between each crepe, so you avoid excess fat.
Creative Variations
Whole Wheat Crepes: Replace type 1 flour with whole wheat flour for an even more pronounced taste and higher fiber content.
Colored Version: Add boiled and blended spinach to the batter to get scenic green crepes, perfect for a spring lunch.
Lactose-Free: You can use a plant-based milk (such as unsweetened soy or oat milk) and replace the butter with seed oil.
Storage and Planning
In the Fridge: Cooked crepes can be stacked (preferably separated by parchment paper) and stored in the fridge for 2 days covered with plastic wrap.
Advanced Preparation: You can prepare the batter the night before to cook it in the morning or for lunch, keeping its freshness intact.
Freezing: They can be frozen once cooked. When needed, just heat them for a few seconds in a pan or microwave to make them elastic again.
Now It’s Your Turn!
Homemade Crepes are the wild card that every cooking enthusiast should know. With just one basic recipe, the possibilities are endless! How do you prefer to fill them? Do you go for the savory version with vegetables, or can’t resist a chocolate cream heart? Write it in the comments; I’m curious to read your creations!
FAQ (Questions and Answers)
Why does the first crepe always turn out bad?
It’s completely normal! It helps stabilize the pan’s temperature and properly distribute the first layer of grease. Don’t get discouraged and continue with the second one.
Can I use all-purpose flour?
Yes, all-purpose flour works fine, but type 1 flour gives a slightly more structured and flavorful consistency.
How thin should they be?
Ideally, they should be almost veiled. The less batter you use (with proper rotation), the more elegant and pleasant they will be on the palate.
