Delicious, light, and impressive! Crepes are the perfect dish for a light supper or a lazy Sunday brunch. These delicate, thin pancakes can be paired with subtly-flavored, sweet or savory filling. Crepes can be stuffed, stacked, or served with a sauce. They are equally delicious when filled with savory ham and cheese or sweet and tangy fruit.
Crepe batter can be made with a variety of flours to give unique flavors and textures. The wonderful thing about crepes is that they seem intricate and time consuming to make, but in reality they are quick and easy!
Serve sweet or savory crepes for breakfast, brunch, lunch, dinner, or dessert. Your loved ones will be wowed when you serve them a warm and exquisite plate of crepes.
Crepe Making Tips:
There are plenty of recipes for crepe batter available. The best way to know which one you like the best is to experiment. Try different crepe batter recipes until you find one that has the perfect texture and taste for your palate.
Some people prefer crepes that have an eggy texture, while others enjoy crepes that have a slightly bready feel. Whatever batter recipe you choose, there are certain steps you need to follow to create consistently delicious and delicate crepes every time.
Add ingredients at the right temperature. The milk and butter called for in your crepe recipe should be added warm. Gently warm them together in the microwave. The eggs should be at room temperature. If you don’t have time to bring the eggs up to room temperature overnight or all day on the counter, place them in a bowl of warm water and let them sit for one hour. Remove them from the water and add them to your crepe batter.
Use a blender to mix your crepes. To give your crepes a light and delicate texture, use a blender to prepare the batter. Place all the ingredients in the blender according to your recipe. Blend on low speed until all of the ingredients are incorporated.
Some recipes will call for you to blend on a higher speed for a few minutes to ensure that the batter is evenly mixed.
Strain your crepe batter. After all of the ingredients are incorporated into your crepe batter, strain it through a metal strainer or fine sieve. The goal is to remove any lumps so that your crepes have an even texture.
Let your crepe batter rest. Once you have strained your crepe batter, let it sit covered, in the refrigerator for at least an hour. It could even sit all day or overnight, up to 8 hours before you plan to make your crepes. This time-out gives your crepe batter a deeper flavor and helps the batter come together. Your batter should have the consistency of heavy cream after resting. Before cooking your crepes, quickly whisk the batter to incorporate any ingredients that have settled.
The Pan. Pick a pan with a heavy bottom that will heat evenly. A crepe pan or an eight-inch skillet is the perfect size. Some prefer to use a non-stick pan to be sure the crepes flip easily, others think that they do not look as nice when prepared in a non-stick pan. Use whatever pan is easiest for you and gives you consistent results.
The Spatula. Use a spatula with a rubber head to flip your crepes. Choose one that can safely handle high temperatures.
Use too much butter the first time. Before cooking your first crepe, bring your pan up to temperature and then add enough butter to coat the bottom and sides of the pan. After your first crepe is cooked, you will only need to add a bit of butter to the pan after every five crepes.
Plan to throw away first crepe. The first crepe is often a throw-away. Use it to figure out if the pan is at the right temperature and if the batter is the right consistency.
Work quickly. Crepes cook up very quickly in the pan. They need your full attention! Plan to stay by the crepe pan, carefully adding batter and flipping, until all of the batter has been used or you have made enough crepes to serve your guests.
Add the batter using a ladle that holds ¼ cup. Then, give the pan a swirl to distribute the batter evenly over the bottom of the pan. When you think it the first side is done, give the pan a gentle shake. If the crepe is free from the pan, it is ready to flip. It should be golden and the batter should not look glossy. Cook it for 30 seconds on the second side, or until golden. and take it out of the pan.
Serving and Storing
Make Ahead. You can make your crepes in advance. Layer cooked crepes with waxed paper and place them in an airtight container or zip top bag in the refrigerator. They will be good for up to four days. When you are ready to enjoy your crepes, reheat them in the microwave on low for 20 seconds and serve them with warm sauce and/or filling.
Serving. Pair your crepes with sweet or savory filling and/or sauce. You could prepare your filling and sauce before or after you cook the crepes, depending on how you want to serve them and when your guests are coming. You can serve your crepes stacked or folded and drizzled with sauce or stuffed and rolled.
Take the time to make this delicate dish look beautiful! If your crepe tears as you fill it, don’t worry, just cover the tear with extra sauce or a slice of fruit.
Flavorings for Main Course Crepes
Raspberry Crepes with Creamy Orange Syrup
Two Wheat Crepes with Blueberry Sauce
Italian Strawberry Dessert Crepes
Holed House Ruffled Crepes Isabel
Asparagus Crepes with Mushroom Dill Sauce
California Goat Cheese Crepes with Sweet Onion Sauce
Herb Crepes with Goat’s Cheese Stuffing
South of the Border Crepe Stack