Here is a new recipe in How to Make: Crepes, a basic recipe you can use for various preparations. I love them, both in sweet and savory versions. For perfect results, take a look at the tips at the bottom.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 10 crepes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 eggs (medium)
- 1 cup milk
- 1 1/4 cups all-purpose flour
- 2 pinches fine salt
Preparation
Place the eggs in a bowl and beat them well with a whisk.
Gradually add the flour, mixing with a whisk until you get a fluid, smooth, and homogeneous batter.
Gradually add the room temperature milk, continuing to mix with the whisk, and add the fine salt.
The batter should be smooth, without lumps, and slightly liquid.
Grease a non-stick pan with a diameter of 7 inches with spray butter (pan release spray).
Heat it over high heat.
Take a ladle of batter (equivalent to about 1.2 oz) and pour it into the hot pan.
With these amounts, you will get 10 crepes.
Quickly swirl the pan to evenly spread the batter.
Slightly lower the heat during cooking.
As soon as the edges start to lift, it will only take a few seconds, flip the crepe with a spatula or peel it off with your hands.
Let it cook for a few seconds on the other side as well.
Tips/advice
In this version, I added salt to the batter; for sweet crepes, just add sugar.
If the batter is too thick, you can add a little more milk; if it is too runny, you can reheat it by adding a little flour.
If you want, you can let the batter rest in the fridge for about 30 minutes, covering it with plastic wrap. I usually prepare them on the spot, and the result is still excellent.
I recommend using spray butter to grease the pan the first time, as you only need a little to prevent sticking, and this will not make them greasy.
Quickly swirl the pan, starting as you pour the ladle of batter, otherwise it will harden and you won’t be able to spread it evenly.
You must heat the pan very well before pouring the batter.
If you liked How to Make: Crepes, try other crepe recipes:
Beetroot, buckwheat, and avocado hummus
Baked crepes with ham, bresaola, zucchini, and emmental
Crepe rolls with mushroom sauce and mortadella
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