Easy Classic Crepes
Valentine’s is just around the corner and what better way to kick of the day than with a special morning treat? Whether you’re team savory or love things a little sweet, these Easy Classic Crepes are the perfect base for all of your favorite toppings.
A good recipe for crepe batter can be your canvas to all sorts of recipes. From celebrating them in their purest form filled with fresh berries or with a sweet and tangy burst of citrus with Crepes Suzette, these are easy and delicious to serve for breakfast, brunch, or an easy dinner.
What Are Crepes?
Crepes are a traditional French pancake with origins dating back to Roman times. These Easy Classic Crepes follow a pretty traditional recipe of flour, eggs, salt, and milk. Some recipes call for melted butter while this one utilizes olive oil.
They can be prepared with both sweet and savory fillings. The savory crepes are often made with buckwheat or other non-wheat flours while the sweet crepes are made with flour.
Crepes are traditionally served on the Christian holiday Candlemas in France and also used to celebrate the transition of winter to spring. The golden color and round shape of the crepes symbolize the sun and circle of life.
Ingredients
With just a few simple ingredients, these basic crepes come together with complete ease. They take pantry staples and give you a whole new possibility of flavors to play with. They’re perfect for an entree, dessert, savory lunch, and everything in between.
- Flour – There’s no need to purchase any special flour for this crepe recipe. Basic all-purpose flour works just fine.
- Eggs – Makes these crepes light, airy, and thin.
- Olive Oil – Gives a little richness and moisture to the finished crepes.
- Salt – Just a pinch is all that’s needed to season these crepes.
- Milk – Creates a thin batter and adds flavor. For the most flavor and richness use whole milk.
How to Make Easy Classic Crepes
Once you discover how easy and delicious it is to make homemade crepes, you will have fun experimenting with different flavor combinations. Make the batter the night before, allowing the glutens in the flour to relax, for the best flavor and texture.
Time needed: 23 hours
Light, airy, and delicate crepes are delicious on their own but the ideal canvas for numerous sweet and savory fillings.
- Mix
Add your flour, oil, salt, and eggs to a bowl and whisk to combine.
- Drizzle
Pour in a little milk at a time and continue whisking until you have a thin batter.
- Refrigerate
Cover your crepe batter and allow it to refrigerate overnight.
- Heat
Heat a medium skillet or crepe pan over medium high heat. Add oil and make sure the pan is fully coated.
- Batter
Pour a ladleful of batter into the hot skillet and swirl it around to make sure it entirely coats the bottom of the skillet. Allow the first side to cook for 1-2 minutes before flipping. You will begin to see it bubble slightly. Flip it and cook the second side another 1-2 minutes until golden.
- Stack
Transfer the finished crepe to a plate and continue with the rest of the batter.
- Fill
Add your favorite fillings or simply fold into triangles, sprinkle with powdered sugar, and top with berries.
Sweet and Savory Fillings for Classic Crepes
The possibilities on how to fill your crepes are limitless! You can either add the filling to the center of your crepes and roll them or fold them into a triangle in the classic French crepe style common throughout France, especially the Brittany region.
- Whipped Cream and Berries
- Crepes Suzette
- Nutella
- Jam
- Peanut Butter or Nut Butters
- Cream Cheese
- Sauteed Mushrooms
- Artichokes
- Sauteed Spinach
- Ricotta
- Grilled Chicken
Tools
All you need is a whisk and a bowl to create this basic French crepe batter. When it comes to cooking the crepes you can use a crepe pan, but you can also use a good nonstick skillet or stainless steel pan. You want one that is around 10″ for easy flipping.
Storage
Not only can you make the crepe batter ahead of time but you can also make crepes ahead of time. Stack them up on a plate with paper or parchment paper in between each one to wick away moisture. Tightly wrap the plate in plastic wrap and they will keep in the refrigerator for 2-3 days.
Top Tip for Easy Classic Crepes
When mixing your batter, create a well in your flour and add your eggs, oil, and salt. Whisk this portion together before streaming in your milk. This will give you a smooth, lump free batter.
In addition, for the best flavor and texture, allow your batter to refrigerate overnight. this will allow the glutens to relax and the flavors to marry.
Easy Classic Crepes
Equipment
- 1 mixing bowl
- 1 whisk
- 1 skillet, nonstick or crepe pan
Ingredients
- 3/4 cup flour
- 2 eggs large
- 2 tbsp olive oil
- pinch of salt
- 1 cup milk
Instructions
- Add your flour to a bowl and create a well. Add the eggs, oil, and salt to the well. Mix until just combined.
- Drizzle in the milk, whisking the entire time, until completely incorporated. The batter will be thin.
- Cover the bowl with plastic wrap and allow it to refrigerate overnight.
- Heat a skillet over medium-high. Add oil and make sure the entire pan is coated, using a paper towel.
- Pour a ladleful of batter into the hot skillet. Swirl the skillet in a circular motion to coat the entire bottom. Allow the first side to cook for 1-2 minutes before flipping.
- Flip the crepe and allow the second side to cook for another 1-2 minutes until golden brown.
- Transfer to a plate and continue with the rest of the batter.
- Serve with your favorite fillings and enjoy!
