The sweet and savory crepes are incredibly simple and quick to make, especially because, in this case, the milk, flour, and eggs are blended together without any additional steps. It is a very versatile basic recipe that we can use in both sweet and savory versions because the ingredients do not change; they are always the same, only the fillings vary. Moreover, we can also keep a stock in the freezer, so it’s available for a last-minute situation when we don’t know what to serve.
If you like crepes, then you must try the sweet version, specially prepared for carnival:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 crepes
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All Seasons
Ingredients
- 1 cup flour
- 1 cup milk
- 2 whole eggs
- to taste extra virgin olive oil
Tools
- 1 Immersion blender
- 1 Container
- 1 Plastic wrap
- 1 Pan
- 1 Brush
- 1 Plate
How to Prepare Sweet and Savory Crepes
First, pour the milk into a jug or a tall, narrow container, and add the eggs and flour.
Blend with an immersion blender, but if you don’t have one, you can use a traditional blender. Blend for a few minutes until you get a smooth and homogeneous mixture. After this simple operation, pour it into a bowl, cover it with plastic wrap, and let it rest in the refrigerator for 1 hour.
Now place a non-stick pan (8.5/9.5 inches in diameter) or a crepe pan on medium heat and brush it with extra virgin olive oil. Pour a scant ladle of mixture in the center of the pan, and rotate it clockwise or counterclockwise so that it covers every part with the mixture.
Let it cook for about a minute on one side, then turn it with a spatula, preferably silicone, and cook it for another scant minute (definitely much less than the first side). As you cook them, place them on a plate one on top of the other.
Now that your sweet and savory crepes are ready, decide whether to use them for a sweet or savory dish.
Tips and Storage
To prepare crepes for use in sweet or savory versions, I never use butter but extra virgin olive oil, and I must say they come out delicious just the same.
You can store them for at least two days in the refrigerator or freeze them if you want to prepare in advance for a planned event.
However, remember to always thaw them in the refrigerator, slowly, and never at room temperature.
