I like crepes – there is something special about the texture. They differ from other pancakes by not having baking powder or baking soda – eggs provide the only rising. I sometimes use them in place of tortillas. This recipe makes 24 x 18 cm crepes, or up to 32 smaller ones. Crepes freeze well which is why I also make a big batch. People often suggest freezing the crepes separately, but I just stack 12 or so together, cover in cling wrap and sling in the freezer. They keep for up to 4 months in the freezer. Just defrost gently or the crepes will stick together. Serve crepes stacked, folded, rolled or loosely draped.
Crepes - French Style Pancakes
Ingredients
Ingredients for crepe batter
- 4 eggs 1
- 2 1/2 cups milk or a mix of milk and water
- 2 cups plain white flour sifted
- 1/4 teaspoon salt
- 2 tablespoons of melted butter or margarine
- [Optional] 4 egg yolks - these make the recipe a more classic French style but I don't bother
- [Optional] 2 tablespoons of sugar and 2 tablespoons of liqueur - if you want a desert crepe
Ingredients for cooking crepes
- Extra oil or melted butter for cooking
Instructions
Instructions for preparing crepe batter in a blender
- Add all ingredients to a blender
- Blend for 1 minute at top speed
- Turn off and scrape down the sides
- Blend for another few seconds
- Leave to stand in the fridge for at least an hour
- If too thick then thin down with extra milk or water
Instructions for preparing crepe batter in a mixer
- Beat eggs (and extra yolks if using) and milk in a large bowl
- Slowly add four and salt (and sugar if using) and keep beating
- Beat in butter
- Leave to stand in the fridge for at least an hour
- If too thick then thin down with extra milk or water
Instructions for cooking crepes
- Cook crepes in a frying pan (I use an 18 cm crepe pan). Heat until dropped water bounces, sputters, and disappears. Lightly grease.
- I use 1/4 cup of mixture per crepe. Lift pan off the heat, pour in batter and spread evenly over the pan.
- Cook for 1/2 to 1 min on the first side until lightly browned.
- Turn over (or flip) when reverse loses its shine .
- Cook the second side for 15-20 seconds - it won't brown as well as the first side.
- Keep crepes warm by placing inside a folded tea towel or paper towel.
- Repeat with remaining batter, lightly greasing between batches if necessary.
Notes
(1) You can substitute 1/4 cup of skim milk powder for one egg if you're worried about cholesterol. If you're very worried then substitute 1/2 cup of skim milk powder for 2 eggs, but don't replace more than that.