Sweet or savory crepes, how delicious!!! Crepes are perfect for making casseroles or cakes filled with cold cuts, cheeses, and béchamel, like the savory crepe cake.
Easy, quick, and practical, in just a few minutes the mixture of flour, eggs and milk will be well mixed and ready to be cooked.
In the basic recipe, neither salt nor sugar is added, so the crepe batter remains neutral.
But if you prefer, feel free to adjust them to your taste.
Crepes are a versatile and always appreciated dish: we can choose the filling we prefer, sweet or savory.
The classic batter we propose is indeed neutral.
Very versatile, they can serve as a first course or second, but also be served as a dessert, depending on whether they are filled with sweet or savory ingredients.
Let’s see in detail how to make crepes, exquisite and extremely versatile.
They are made by mixing eggs with milk and flour; to have a smooth batter completely free of lumps, start with the dry ingredients, then sift the flour into a large bowl, make a well in the center and add the lightly beaten eggs, start mixing with a whisk, then continue adding milk while whisking, in no time you’ll have a perfectly smooth batter!!!
Let the batter rest for at least 30 minutes in a cool place or in the fridge, this step is necessary because the flour will release all the starch for softer and better crepes.
Pour it, one ladle at a time, into a hot, lightly buttered or oiled pan: remove it from the heat and pour a small ladle of batter, quickly rotate it to coat the entire pan, and immediately put it back on medium heat for golden crepes.
For once, with just one recipe, we’ve got everyone to agree.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12 crepes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 84.30 (Kcal)
- Carbohydrates 8.63 (g) of which sugars 1.35 (g)
- Proteins 3.21 (g)
- Fat 4.34 (g) of which saturated 1.31 (g)of which unsaturated 2.90 (g)
- Fibers 0.23 (g)
- Sodium 110.96 (mg)
Indicative values for a portion of 40 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 for Sweet or Savory Crepes
- 2 eggs
- 1 1/4 cups milk
- 1 cup all-purpose flour
- as needed olive oil (or butter for greasing the pan)
- 1 pinch salt
Tools
- Bowl
- Pan dm 22
- Sieve
- Spatula
- Whisk
Steps for Sweet or Savory Crepes
In a large bowl, sift the flour (crucial to avoid lumps).
Then, in a second bowl, beat the eggs and mix them with a hand whisk.
Gradually incorporate flour and milk and mix with the hand whisk.
Dilute the mixture by gradually adding milk and continuing to mix until you have a fluid batter completely free of lumps.
“If lumps have formed, blend everything for a few seconds with a hand blender!”
Cover with cling film and store for at least 30 minutes at room temperature (if you prefer, in the fridge in the less cold upper area).
Take the batter again, mix again with the whisk, and proceed to cooking. Heat a 20-22 cm (8-9 inch) nonstick pan on medium heat.
Grease the pan with a little oil, using a piece of kitchen paper, and let it heat well. Pour in a small ladle of batter and immediately rotate the pan to distribute it evenly.
“If you want, you can grease the pan using butter instead of oil.”
As soon as the crepe has solidified and its edges lift easily, flip it to the other side and complete the cooking for another 30-40 seconds.
(It’s easy to know when it’s time to flip the crepe because it will easily detach from the bottom).
Continue this way until all the batter is used up, greasing the pan lightly with kitchen paper every 3/4 crepes.
The crepes are ready to be filled, fold them as you like: into a half-moon, bundle, package, fan, or roll. With these amounts, you will get 12 cooked in a 22 cm (8-9 inch) pan.
-
Tips
Tips
You can let the crepe batter rest for up to 24 hours in the refrigerator, covered with cling film.
Depending on what you will use them for and the topping, you can decide whether to make them smaller or larger.
If you liked this recipe, click on many stars, thank you so much.
I’ll be waiting for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
or on my page: https://www.facebook.com/gustoamoreefantasie
FAQ (Questions and Answers)
Can they be frozen?
You can also freeze them, just place a sheet of parchment paper between each crepe to always have them ready.
What should I do if lumps form in the batter?
If your mixture is lumpy, you can pass the batter through a fine-mesh sieve, pressing it with a spoon.
