The basic crepe recipe is very simple and quick. A crepe is a type of thin pancake made with milk, eggs and flour — soft and not crispy — cooked on a hot, round surface. As this is a neutral base, you can fill them with sweet or savory fillings. Crepes can be served as an appetizer, finger food, first course or dessert.
They are quick to cook and inexpensive. When filling them, use your imagination and follow your taste. You can range from cheese to fresh fruit, to jam, or cleverly combine any leftovers you have in the kitchen!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 10 crepes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs (medium, room temperature)
- 1 1/4 cups all-purpose flour
- 1 1/2 cups milk
- 1 pinch salt
- as needed butter (for the pan)
Tools
- 1 Crepe pan 7 in
- 1 Bowl
- 1 Hand whisk
- 1 Ladle
- 1 Sieve
Steps
Preparing the basic crepe batter is child’s play.
Beat the eggs with a hand whisk and add the milk and a pinch of salt while continuing to whisk.
Sift the flour and add it to the egg-and-milk mixture little by little, stirring with the whisk to avoid lumps. If lumps form, sift the batter.
Mix until you obtain a smooth, fluid batter.
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes.
After resting, heat a nonstick pan, grease it with a knob of butter and then blot off the excess fat with a piece of paper towel.Pour a ladleful of batter and tilt and rotate the pan to distribute it evenly. Let cook for about 30 seconds over medium-low heat.
Flip the crepe with a spatula and continue cooking on the other side. It should be lightly golden.
Continue until all the batter is used, remembering to grease the pan with butter from time to time, and stack the crepes on top of each other so they stay warm.
