Homemade crepes – or crespelle, as they are called in Italy – are a simple, inexpensive, and incredibly versatile recipe. You only need a few ingredients: milk, eggs, and flour, to get a velvety batter that can be filled in countless ways, both sweet and savory.
I often make them when I crave a quick dessert: just a little Nutella or jam and they become a delicious snack. But they’re also great with vegetables, salmon, or ricotta, for a light and tasty savory dish.
Fun fact: It is said that crepes were created in the 5th century to feed some French pilgrims who arrived in Rome for the Feast of Candlemas. They were so appreciated that they spread to France, where the famous Crepe Suzette was also born, made with butter, sugar, and orange juice.
Ready to make them with me?
See you soon, Susy
On the blog, you can also find similar recipes that I recommend trying:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 58.07 (Kcal)
- Carbohydrates 8.08 (g) of which sugars 1.31 (g)
- Proteins 2.93 (g)
- Fat 1.73 (g) of which saturated 0.92 (g)of which unsaturated 0.80 (g)
- Fibers 0.29 (g)
- Sodium 42.17 (mg)
Indicative values for a portion of 1 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 about 8 homemade crepes
- 1 1/4 cups milk
- 2 eggs
- 1 cup all-purpose flour
- 1 pinch salt
- as needed butter (for the pan)
Useful tools
- Pan for crepes 7-8 inches
- Bowl
- Whisk
- Plastic wrap
- Ladle
- Kitchen spatula
Preparation of homemade crepes
In a bowl, beat the eggs with a whisk. Gradually add the flour and milk, alternating them, until you get a smooth and lump-free batter. Cover the bowl with plastic wrap and let the batter rest in the fridge for about 15 minutes.
Heat a non-stick pan well and grease it with a little butter. Pour a ladle of batter in the center and immediately tilt the pan to distribute it evenly. Cook for about 1 minute, until the edges start to lift, then flip the crepe with a spatula and cook for a few seconds on the other side. Continue the same way until all the batter is used.
Ideas for filling homemade crepes
Sweet: Nutella, jam or preserves, pastry cream, ricotta, and chocolate chips, fresh fruit and cream.
Savory: Ham and cheese, spinach and ricotta, smoked salmon and robiola, sautéed mushrooms, grilled zucchini.
Storage
Crepes can be stored in the refrigerator for about 3 days, well covered with plastic wrap. If you want to freeze them, separate them with parchment paper sheets: they will be ready to heat up when needed.
Crepes can be stored in the refrigerator for about 3 days, well covered with plastic wrap. If you want to freeze them, separate them with parchment paper sheets: they will be ready to heat up when needed.
