Homemade Crepes – Learn how to make crepes from scratch! Serve these with your favorite fruit preserves, Nutella, or simply dust them with powdered sugar!
This truly is my favorite dessert ever! As a child my mom used to make this for us almost every weekend. She taught us from a very early age how to make these. So I’ve really been making these for as long as I can remember.
There’s absolutely no need to be scared of making them! They really are easy to make, and the best part is that you can fill them with anything you like. To this day I still make these at least once a week.
WHAT ARE CREPES
A crepe is a type of a very thin pancake. Crepes are very popular throughout Europe, especially France. They can be made either savory or sweet.
My favorite filling is nutella, or just any plain old jam, raspberry, strawberry, blueberry, apricot, whatever you have in your fridge. Another way these crepes are served, is with a cheese filling inside usually made from ricotta, eggs, sugar, sour cream and raisins and folded into squares then baked for a few minutes.
For today I’m sticking with the awesome Saskatoon blueberry jam. But stick around for the next post, and you’ll see what I’m talking about with my new favorite maple ricotta crepes, which really is my version of a Canadian/Romanian crepe.
But these crepes are also very versatile, they could even be made savory and filled with chicken, or mushrooms or anything you can imagine. No matter which way you make them, they are simply delicious.
HOW TO MAKE CREPES
I think most people are probably afraid of making the batter, which to be honest I’ve always made it with no recipe. Since we were little my mom had ingrained the ingredients that go into making the batter into our heads; flour, sugar, eggs, milk. Those are the main ingredients, then of course you can throw in a bit of vanilla extract, some salt to enhance the flavors and sometimes even a bit of butter.
And as far as consistency, all you really have to remember is that it needs to have the consistency of heavy cream, completely different from the American pancakes where you have a nice thick batter, the crepe batter consistency is quite thin.
HOW TO FRY CREPES
To actually make these you could use a crepe pan. To tell you the truth, I’ve only recently started using a crepe pan because my hubby bought me one. Up until now bI’ve just been using a regular frying pan.
My pan is 11 inches which makes for pretty big crepes, but even an 8 inch frying pan would work just as well. The only thing you have to take into consideration is how much batter to add to the pan based on your pan size. For my 11 inch pan I add a full ladle of the batter, and for a smaller pan you need just a bit less. This is something you’ll have to play around with and figure out on your own.
After making each crepe you can add a bit more butter to the pan, but I find it easier to just spray my pan with some cooking spray instead. After you add a ladle of the crepe batter to the pan you have to quickly rotate the pan around to spread the batter evenly over the entire surface of the pan.
Trust me it will get easier as you do this more and more. The crepe is done on the first side when you see the edges starting to brown a bit, and the crepe should easily slide around in the pan, at which point you can easily flip it over and cook for another minute or so.
Once done with all your crepes, you can finally enjoy the fruits of your labor and trust me you will enjoy these.
USE A BLENDER FOR BETTER CREPES
My mom never used a blender, she actually always used a mixer. However, I’ve found that a blender is much better to get that perfect consistency for crepe batter. You can also use a whisk and whisk it all by hand, but if you have a blender, use it.
When making the crepe batter, remember that this is a thin batter, it should have the consistency of heavy cream. When you spread it in the pan, it should spread easily. If you find it’s too thick and it isn’t spreading, add a few more tablespoons of water to thin it out.
Always let your batter rest for a few minutes in order to produce light and delicate crepes. I usually wait about half hour before starting to make them. If you plan ahead, you can even refrigerate it overnight.
MAKING CREPES TAKES PRACTICE
If at first you don’t succeed, try ty again. This is so true when it comes to making crepes! Practice really is key. The best way to learn how to make crepes is to make them. The first crepe is always the hardest, so don’t give up if your first one breaks. By the time you use up all the batter, you will have it mastered. The next thing you’ll know is you’ll be flipping crepes like a pro.
LOOKING FOR MORE EUROPEAN DESSERTS? TRY THESE:
How To Make Crepes
- 2 eggs
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups milk
- 1 cup all-purpose flour
- 1 tbsp butter unsalted, melted
- oil for frying
- Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
- In the meantime heat a non stick frying pan with a 1/2 tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
- Pour 3/4 of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side it will also be able to slide it around and flip it over.
- Repeat steps until you've prepared all the crepes.
- When you're done use your favorite jam and spread about a tsp of jam per crepe, then roll the crepe and enjoy!
- This recipe will yield approximately 8 crepes.
- I also make these quite often with lactose free milk, and they turn out just as great.
- Try these Maple Ricotta Stuffed Crepes!
- You can fill these with nutella, jams, preserves, ricotta, etc.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.