CREPES RECIPE – Page 2

Directions for Making Crepes

Now that we have our ingredients ready, let’s dive into the process of making crepes:

Mix the Batter: In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring to combine. Add the salt and melted butter, and beat until smooth.
Preheat the Pan: Heat a lightly oiled griddle or frying pan over medium-high heat. The pan is ready when a drop of water sizzles on the surface.
Cook the Crepes: Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Flip the Crepes: Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Consistency of the Batter: The batter should be thin, similar to heavy cream. If it’s too thick, add a bit more milk or water.
Resting the Batter: Allowing the batter to rest for at least 30 minutes can help the gluten relax and result in more tender crepes.
Pan Temperature: Make sure your pan is hot enough before adding the batter, but not too hot. Medium-high heat is usually perfect.
Oil the Pan: Use a paper towel to lightly oil the pan before cooking each crepe to prevent sticking.

Crepes are incredibly versatile and can be adapted in many ways:

Sweet Crepes: Add a tablespoon of sugar and a teaspoon of vanilla extract to the batter for sweet crepes. Fill with Nutella, fresh fruit, whipped cream, or jam.
Savory Crepes: Add a teaspoon of herbs or spices to the batter. Fill with cheese, ham, sautéed vegetables, or scrambled eggs.
Gluten-Free Crepes: Substitute the all-purpose flour with a gluten-free flour blend.
Dairy-Free Crepes: Use almond milk or any plant-based milk and replace the butter with coconut oil or a similar substitute.

To make crepes, you’ll need the following kitchen equipment:

If you have leftover crepes, they can be stored and reheated easily:

Storing: Place a piece of parchment paper between each crepe to prevent sticking. Wrap the stack of crepes tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
Freezing: Crepes can also be frozen. Wrap the stack in plastic wrap and then in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: To reheat, place the crepes in a single layer on a baking sheet and warm in a 350°F (175°C) oven for about 5 minutes, or heat individually in a microwave for about 20 seconds each.

Crepes pair wonderfully with a variety of foods and drinks:

Sweet Crepes: Serve with a fresh fruit salad, a dollop of whipped cream, and a drizzle of chocolate sauce. Pair with a mimosa or a cup of coffee.
Savory Crepes: Serve with a side salad or roasted vegetables. Pair with a glass of white wine or a sparkling water with a twist of lemon.