Crêpes are one of the most loved and versatile dishes in cooking. I often use this batter for sweet crepes, filling them with jam or hazelnut cream, but it’s equally perfect for making savory cannelloni with mushrooms or sauce.
This is not just a recipe, but a technical guide. I will show you the fundamental tricks for a batter without lumps, perfectly elastic, and that doesn’t break in the pan. The secret lies in the order of adding the ingredients and resting time.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Stovetop
- Cuisine: European
- Seasonality: All seasons
Ingredients for 20 crepes 7 – 8 inches in diameter
This recipe is intentionally Simple and Neutral: It does not include the addition of butter in the batter to guarantee you maximum versatility and lightness. It’s perfect for both sweet and savory fillings. In particular, it’s ideal for stuffed cannelloni (with mushrooms or sauce) because its lightness doesn’t weigh down the dish and allows the filling to stand out. The melted butter is used only to grease the pan before cooking.
- 3 Eggs
- 1 Egg yolk
- 200 g All-purpose flour
- 1 pinch Salt
- 500 ml Milk (whole or semi-skimmed)
- to taste Butter
Tools
- 1 Bowl large
- 1 Whisk
- 1 Sieve fine mesh
- Plastic wrap
- 1 Crepe pan at least 7 – 8 inches
- 1 Brush kitchen
- 1 Ladle
Preparation
In a large bowl, beat the whole eggs and the egg yolk with a pinch of salt. Gradually add the sifted flour, mixing with a whisk to avoid lumps.
Sifting the flour and adding it gradually prevents lumps and helps achieve a smooth batter.
Gradually pour in the milk, continuously stirring. You should obtain a fluid but not watery batter.
If you have an immersion blender, you can use it to mix everything better and speed up the process.
Pass the mixture through a fine mesh sieve to eliminate any remaining lumps.
This step makes a difference in obtaining smooth and perfect crepes.
Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes (even 1 hour).
Resting allows the flour to fully hydrate, making the crepes more elastic and easier to cook.Heat a non-stick pan (recommended diameter: 8 inches) over medium/high flame. Lightly grease it with melted butter, using a brush. Alternatively, you can use a piece of butter with a paper towel.
Pour a ladle of batter, remove the pan from the heat, and rotate it to distribute the batter. Return to the heat and cook for about 1 minute per side.
When the edges start to lift and the center firms, it’s time to flip it!Don’t be discouraged if the first crêpe isn’t perfect! It will likely be a test to figure out the right amount of batter or the pan’s temperature. With the following ones, you’ll start getting the hang of it and make perfect crêpes.
Continue this way until you finish the batter, greasing the pan every 2-3 crepes. Stack the crepes on a plate and cover them with a clean cloth to keep them soft.
Useful Tips
Always use a well-heated pan: if the batter doesn’t sizzle as soon as it touches the surface, it’s still too cold.
Keep the melted butter in a separate bowl to brush easily between crepes.
If you want a lighter version, you can use plant-based milk (oat or soy) and grease with seed oil.
Variations
Whole wheat crepes: replace half of the flour with whole wheat flour.
Sweet crepes: add 1 tablespoon of sugar and a pinch of vanilla to the batter.
Savory crepes: you can add a pinch of pepper or some chopped herbs (like parsley or chives) to the batter.
FAQ – Basic Sweet and Savory Crepes Batter
Can I make the batter the night before?
Absolutely! In fact, it improves: cover it well and keep it in the fridge until ready to use
Can crepes be frozen?
Yes! Place a sheet of parchment paper between each crepe, then wrap them in plastic wrap. They can be kept for up to 2 months.
How many crepes do I get with this recipe?
With an 8-inch pan, you’ll get about 18-20 thin crepes.
With this basic recipe, you can never go wrong: once prepared, you can use it for countless variations and save yourself in many situations. Unexpected guests? Stuff with ham and cheese. Craving something sweet? Use hazelnut cream or homemade jam.
Prepare them in advance and keep them ready in the fridge or freeze them to always have them at hand. Trust me, once you’ve tried them, you’ll never go back!
