Crepes – French Style Pancakes

21 Feb 2001   | French · Pancakes · Vegetarian

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.
 

Steven Thomas

Crepes - French Style Pancakes

Print Recipe
Ingredients Method Notes

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

Method
 

Instructions for preparing crepe batter in a blender
  1. Add all ingredients to a blender
  2. Blend for 1 minute at top speed
  3. Turn off and scrape down the sides
  4. Blend for another few seconds
  5. Leave to stand in the fridge for at least an hour
  6. If too thick then thin down with extra milk or water
Instructions for preparing crepe batter in a mixer
  1. Beat eggs (and extra yolks if using) and milk in a large bowl
  2. Slowly add four and salt (and sugar if using) and keep beating
  3. Beat in butter
  4. Leave to stand in the fridge for at least an hour
  5. If too thick then thin down with extra milk or water
Instructions for cooking crepes
  1. Cook crepes in a frying pan (I use an 18 cm crepe pan). Heat until dropped water bounces, sputters, and disappears. Lightly grease.
  2. I use 1/4 cup of mixture per crepe. Lift pan off the heat, pour in batter and spread evenly over the pan.
  3. Cook for 1/2 to 1 min on the first side until lightly browned.
  4. Turn over (or flip) when reverse loses its shine .
  5. Cook the second side for 15-20 seconds - it won't brown as well as the first side.
  6. Keep crepes warm by placing inside a folded tea towel or paper towel.
  7. 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.

Leave a Reply

Recipe Rating