A cross between a tortilla and a pancake, crepes can be served as fantastic breakfast fare with a bit of powdered sugar or yogurt. It can also make a savory lunch when served with some cheese, mustard and sliced meat. Crepes are French in origin, so people who love French food typically find them fascinating as well. Easy to make, crepes are versatile, delicious and classy as any French thing can be.

The variations in crepe recipes can vary, just like the options used to fill them. There really is no right or wrong way to cook crepes as long as you get the same butter-smelling, thin pancake-like result. All it really comes down to is everyone’s individual preference in crepe cooking.

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Making homemade crepes proves to be inexpensive while letting you enjoy a delicious and and easy-to-make food item.

Most people use a thin batter recipe to ensure that the crepe really ends up like a very thin pancake. Others tweak the original French recipe and make it their own. Proportions may vary and the individual cook can do the adjustments as they want. To fill in a crepe made too thin, one can just use more flour. A crepe that is too thick can be thinned out by adding a bit more milk.

Some people who make crepes allow the batter to rest for at least an hour, which can help in ensuring that all the ingredients are mixed thoroughly while also thinning the batter sufficiently. Even Paris creperie stalls have the batter left sitting out for extended periods of time.

Butter should not be applied liberally but only sparingly. You want only a light coating of it.

Another thing to remember is to make sure the frying pan is hot to ensure fast cooking of the crepe while leaving nice marks on it.

Preparation time should take around an hour, and the cooking time will be much shorter in just 4 minutes for both sides of the crepe.

 

 

The Recipe

 

Mix together in a large bowl around 1 ½ cups sifted all-purpose flour, equal parts whole milk and water (one cup each), a couple of eggs, a teaspoon of salt and a teaspoon of sugar. Leave the mixture for at least 30 minutes, but an hour is even better. You can also let the batter sit overnight in the fridge.

After the batter has been left to sit, heat a regular pan or a crepe pan over medium high heat setting. Melt a bit of unsalted butter in the pan. ensuring there’s just enough of it to make a light coating.

Scoop some batter into a measuring cup or ladle and pour it into the center of the cookware. Lift the pan to swirl the batter till you have a uniform-size circle. Cook one side for two minutes, then flip the crepe and allow to cook for another minute or two. You should get a crepe that’s slightly crispy around the edges while being nicely browned in the center. Remove the crepe from the pan and continue cooking the rest of the batter. You may want to add a bit more butter to the pan after cooking 3 crepes or so.

This recipe makes a batter that is quite runny and watery, which is intended so you don’t end up with heavy, thick crepes that take longer to cook. You can adjust the consistency if desired.

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Yet another crepe recipe requires that 1.5 cups of all-purpose flour be mixed with a tablespoon of sugar, ½ teaspoon of baking powder and ½ teaspoon of salt. Then, 2 cups of milk, 2 tablespoons of melted margarine or butter, half a teaspoon of vanilla, and two large eggs should be incorporated into the first mixture, whisking together till a smooth batter is created. Using a hand mixer facilitates easy mixing.

A light coating of butter is applied to the cooking pan preheated over medium heat. When the butter begins bubbling up, you are ready to cook the crepes.

Scoop a small amount of the batter onto the pan. Lift the pan and swirl the batter around to make it spread throughout the cooking surface of the cookware, creating a thin layer. Return the pan on the cooktop and wait until the edges of the crepe dry out, which will ony take a few minutes or less. Use a spatula to loosen the edges from the pan then carefully flip the crepe over to cook the other side, waiting till it’s golden brown. This will take a shorter time than cooking the first side.

Use a spatula to pry the crepe loose, transfer to a plate and start making another till you’ve used up all the batter.

 

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