Today we’re making perfect crepes, fat-free with only three ingredients: eggs, flour, and milk. Both sweet and savory versions need a pinch of salt. The sweet version can be enriched with vanilla and a little sugar, one teaspoon per egg at most, while the savory version can be enriched with herbs, even cooked and blended, or with pepper and Parmesan. The most important thing is to make them light, without fats, so that you can fill them with a rich filling, and make them without lumps. Sometimes I see people adding flour last, which should definitely be avoided to have a smooth, lump-free batter. I absolutely love crepes, and I’ve learned to make them quickly with few and simple ingredients, eggs, flour, and milk, since I was a child. I could make them without even measuring the ingredients, just adjusting based on the batter’s consistency. As I said, the recipe requires flour, but those who are gluten intolerant can replace wheat flour with chickpea or rice flour, and those who are lactose intolerant can also use water. They can also be made without eggs, though they might be a bit bland; I love them according to the classic recipe, with eggs, flour, milk, and a bit of salt, making them perfect for both sweet and savory dishes. I adore crepes, especially with Nutella or jam, but they’re very versatile for preparing appetizing appetizers or delicious main courses like crepe cannelloni with meat sauce or spinach and ricotta crepe rolls. To make them, we don’t need much: a bowl, a spoon, a ladle, and a crepe pan, ideally 8-9 inches in diameter. The right crepe pan allows us to prepare them quickly and without difficulty. So let’s see how to make them for the holidays, with all the tips to avoid lumps and have soft and tasty crepes. To cook the crepes, I used the gas stove Indesit PAA 642 IX/I, which I really enjoy using. Read my review.
- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 10 Minutes
- Portions: 8 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Crepes
- 2 eggs
- 6 tablespoons Flour (about 7 oz)
- 10.5 oz milk or more for thinner crepes
- butter for the pan
- 1 pinch salt
Tools for Making Crepes
- 1 Bowl
- 1 Spoon
- 1 Ladle
- 1 Crepe Pan
Steps for Making Crepes
In the bowl, we put eggs and flour, and start mixing. Gradually add the milk to obtain a smooth, lump-free batter. Incorporate all the milk gradually and finally add the salt and mix well. Never add the flour last, as the mixture is too liquid and it’s very likely that lumps will form. This is why we mix the flour with the eggs first and then add the milk little by little.
Lightly grease the pan with a little butter, wiping it off with a paper towel, so the crepes don’t stick and no extra fat needs to be added to the mixture.
Once the crepe pan is hot, pour half a ladle of the mixture into it, lifting and tilting the pan so the batter covers the entire base. When it starts to lift from the edge, use a spatula to flip it to the other side. Flip multiple times until perfectly cooked and remove from the heat.
Wipe the surface of the crepe pan with a paper towel to keep it clean and lightly greased.
Continue cooking the second crepe and so on until you make at least 8 crepes. If you want to make more, increase the amounts proportionally. With this amount, you get about 8, or 4 per egg, so just add 1 more egg and proportionately increase the other ingredients to make 4 additional crepes at a time.
