//Easy To Make Crepes

Easy To Make Crepes

Easy to make Crepes take less than 5 minutes to throw together and less than 15 minutes to have on your table!

Just like pancakes, Crepes are extremely versatile and easy to make! Including a few tips and tricks to get you delicate, soft and buttery French Crepes every single time! Make them for breakfast, brunch, lunch, dinner or dessert!

A simple, foolproof recipe you’ve seen before in our Strawberries and Cream with Orange Liqueur recipe.

3 crepes with lemon slices and caster sugar | cafedelites.com

3 crepes with lemon slices and caster sugar | cafedelites.com

WHAT ARE CREPES?

Similar to American pancakes, French crepes may have the familiar flavour, but they are different in size and texture. Crepes are thinner, softer and delicate. The batter is watery when compared to pancake batter, containing no leavening agents which prevents them from getting fluffy.

If you have never made them before, you may have heard that they are either too difficult to make or too delicate to deal with, but they are so easy!

After making them once, you will perfect your homemade crepes making every time after!

Rolled up crepes on a plate with confectioners sugar | cafedelites.com

Rolled up crepes on a plate with confectioners sugar | cafedelites.com

HOW TO MAKE PERFECT CREPES

All you need to make Crepes at home is flour, eggs, milk and butter (or oil).  The usual recipes consist of 4 eggs, 1 cup milk and 1 cup of flour. Not a fan of a strong egg taste, I find these recipes are too strong. Through the years, we have been able to reduce the amount of eggs, swapping 2 of those out for extra milk and fats (butter/oil).

I also find the more eggs in the recipe, they turn out rubbery with an almost chewy texture.

If you love SOFT and delicate crepes, this recipe is definitely for you!

In our recipe, we include two methods for mixing your batter together:

WHISK the DRY ingredients together first. Make a well in the centre and  add the wet ingredients. Whisk until lump free and smooth.
BLEND all ingredients together in less than 10 seconds.
REST your batter to rest while your pan heats up to let the ingredients settle into each other, while letting the gluten rest. I find 5-10 minutes is plenty of time.

You want a runny batter so that it runs freely around the base of your pan, evenly covering it when swirling it around.

How To Make Crepes in a non stick pan | cafedelites.com

How To Make Crepes in a non stick pan | cafedelites.com

COOK in a lightly greased nonstick pan over medium heat.

  • For an 8 inch pan, you will need about 3 tablespoons of crepe batter (about 50 ml)
  • A 10 inch pan needs about 1/4 cup of batter (about 60 mL)
  • For a 12 inch pan, you need just over 1/3 cup of batter (about 80-90 mL)

You want just enough of batter to create a thin crepe!

Add batter while swirling the pan: Use one hand to pour the batter in, while the other hand swirls the pan. Work quickly to ensure the batter spreads evenly over the base and around the edges of the pan.

FOR SOFT CREPES

Use butter as your grease to make them super soft while cooking. Let cook until the surface has set and the underside is slightly golden, about 1 minute. Gently flip and cook until set, about 30 seconds to 1 minute.

FOR CRISP EDGES

Using oil as your grease helps get those edges nice and crispy! Cook until the edges are starting to brown and crisp slightly, about 1 1/2 – 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots.

Flipping crepes in a nonstick pan with a metal spatula | cafedelites.com

Flipping crepes in a nonstick pan with a metal spatula | cafedelites.com

CAN I MAKE CREPES GLUTEN FREE?

Yes, crepes can be made gluten free. Use your regular gluten free flour, or buckwheat flour instead. They are slightly more delicate, but taste the same.

SUBSTITUTIONS

MILK:  Almond milk, soy milk, oat milk, rice milk or goats milk can be used to make them. You can also swap milk out for water if you prefer, but the flavour will be altered.

FLOUR: Wholemeal and whole wheat flours can be used. They will have a nutty taste and will not be as delicate. The finer the flour, the softer the crepes.

BUTTER: Oil can be used instead.

Holding a crepe on the top of a stack | cafedelites.com

Holding a crepe on the top of a stack | cafedelites.com

MORE CREPE RECIPES

Nutella S’mores Crepes
Strawberry Cheesecake Crepes
Jam Donut Crepes

3 crepes with lemon slices and caster sugar | cafedelites.com3 crepes with lemon slices and caster sugar | cafedelites.com

Easy to make Crepes take less than 5 minutes to throw together and less than 15 minutes to have on your table! Just like pancakes, crepes are extremely versatile and easy to make! Including a few tips and tricks to get you delicate, soft and buttery French Crepes every single time! Make them for breakfast, brunch, lunch, dinner or dessert!

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Prep: 5 mins

Cook: 15 mins

REST TIME: 5 mins

Total: 25 mins

Serves: 10 crepes

Ingredients

FOR CREPES

  • 5 oz (150g) all purpose flour, (1 cup)
  • 2 heaping tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/4 cup milk, (310ml | 10 1/2fl oz)
  • 2 large egg
  • 4 tablespoons melted butter, (or oil)
  • 1 teaspoon pure vanilla extract

FOR COOKING

  • 1 tablespoon softened butter

Instructions

FOR CREPES

  • Whisk together flour, salt and sugar in a large bowl.

  • Make a well in the centre and pour in milk, eggs and slightly cooled melted butter. Whisk wet ingredients first before folding into the dry ingredients.

  • Whisk until batter is smooth. Batter should be runny/watery. Add in 1-2 tablespoons extra milk, if needed.

COOK CREPES

  • Lightly grease pan with a layer of butter with a butter soaked paper towel or silicone brush.

  • Give the batter a light mix to move settled ingredients around before pouring out each crepe.

  • Pour about 1/4 cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter if needed.

  • Place pan back on the heat.

FOR SOFT CREPES

  • Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute.

  • Gently flip crepe and cook until set, about 30 seconds to 1 minute.

  • Repeat until all the batter is used up, mixing batter before pouring out each crepe.

FOR CRISP EDGES

  • Cook crepes until the edges are starting to brown and crisp slightly, about 1 1/2 – 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots.

  • Repeat until all the batter is used up, mixing batter before pouring out each crepe.

  • Stack cooked crepes on a plate.

  • Serve warm.

Notes

LEMON SUGAR CREPES

Place one crepe flat on serving plate. On one half of crepe, sprinkle 1 teaspoon of vanilla or caster sugar, then fold over in half. Fold over one more time into quarters (see images in post). Top with another teaspoon of sugar. Repeat with remaining crepes.
Serve with fresh lemon wedges or thick slices to squeeze juice over crepes before eating, and whipped cream.

If serving crepes later, microwave stack until warm, about 30 seconds.

MAKE AHEAD

Make crepes ahead of time and store layered with a sheet of parchment paper between each crepe. Wrap with cling wrap and store in an air-tight container. This prevents them from drying out.

Refrigerate for up to 3 days, and warm (in batches) in the microwave before serving. They don’t need long! Only about 10-15 seconds per batch of three crepes.

FREEZE CREPES

Once they have cooled completely to room temperature, wrap in a freezer bag and store in an air-tight container. Freeze for up to 2 months. When ready to serve, defrost in the refrigerator or at room temperature, then warm them in the microwave.

Nutrition

Calories: 137kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Fiber: 1g | Sugar: 2g