Batter for sweet and savory crepes, the basic recipe for the perfect crepe dough to be used with delicious fillings like mascarpone and chocolate cream or to be made in a savory version like shrimp crepes! Crepes are very thin pancakes with a neutral flavor that are cooked in a non-stick pan or in a dedicated electric crepe maker, made with simple ingredients like eggs, flour, milk and a bit of butter which helps to prevent sticking during cooking.
The crepes are a typical recipe of French cuisine which has now conquered the whole world, excellent in all versions both savory and sweet with a round shape and a neutral flavor. To make them thin and spread evenly, a special tool like a crepe spreader is used or, in its absence, just pour a bit of the batter into the non-stick pan and rotate it so that the batter is distributed evenly over the entire surface and is only a few millimeters thick.
To achieve perfect crepes, the flour must be well blended with the other ingredients, and the less butter you use, the better. If you are making savory crepes, add a pinch of salt and then fill them with ham, cheese, fish, or vegetables. If making sweet crepes, use a pinch of sugar and enjoy them with jams, hazelnut cream, fruit, or any kind of sweet cream. Try my batter, and you’ll see what crepes!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 173.59 (Kcal)
- Carbohydrates 15.04 (g) of which sugars 1.92 (g)
- Proteins 7.90 (g)
- Fat 9.58 (g) of which saturated 5.38 (g)of which unsaturated 4.22 (g)
- Fibers 2.34 (g)
- Sodium 470.98 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/8 cup milk
- 1/3 cup flour
- 2 eggs
- 1 tbsp butter
- 1 pinch salt (or sugar)
Tools
Crepes are made with an electric crepe maker or with a non-stick pan.
Honestly, I often use the electric crepe maker, but since not everyone has one, I thought to show you how to make them with a simple non-stick pan.
- Crepe Pan
- Crepe Spreader for crepes
- Mixer
Recipe
To achieve a perfect dough, I recommend using an electric mixer.
Using an electric mixer, beat two eggs in a bowl, then add the sifted flour and continue mixing.
Add the previously melted butter, milk, a pinch of salt (or sugar), and mix all the ingredients well. The batter is ready, but before using it, store it in the fridge for at least 30 minutes.
After the resting time, you can proceed to cook the crepes. If you use an electric crepe maker, I recommend reading the product’s instructions for use. If you opt for a non-stick pan, proceed as follows:
– if you put butter in the batter as in my recipe, just pour a ladle of batter in the center of the pan and spread it with the dedicated tool or rotate the pan so that the batter is distributed evenly over the entire surface, forming the classic round crepe shape.
– you can also choose not to put butter in the batter. In this case, lightly rub the bottom of the pan with a bit of butter (this step is done only the first time), then proceed as indicated above.Note: perform this procedure very quickly, as the batter tends to cook fast. It only takes a few seconds per side. When you see that the crepe is golden on one side, flip it with a spatula and cook the other side as well.
Each time the crepes are ready, place them on a plate, stacking them on top of each other.
With a batter like this, perfect crepes are guaranteed! Now all that’s left to do is decide how to fill them; the neutral flavor is perfect for both sweet and savory crepes. Let your imagination run wild, and I’m sure you’ll create delicious dishes.
Storage and Tips
Storage: you can keep the batter in the fridge for up to one day. If you cook the crepes, you can store them ready in the fridge for 2-3 days or freeze them wrapped in plastic wrap for food.
Tips: you can decide to put butter in the batter or remove it and just butter the pan. You can eliminate salt or sugar for an even more neutral flavor to fill the crepes with savory or sweet recipes.
After resting in the fridge (at least 30 minutes), mix the batter well before use.
