Simple Crepe Recipe
Crepe is an extremely thin pancake commonly made from wheat flour. Crepe makes both sweet and savory dishes. Crepe recipe with sweet filling is often eaten for breakfast or dessert and savory filling crepe for lunch or dinner. ‘Crepe recipe‘ is very easy, simple and requires basic ingredients used in the kitchen every day. It doesn’t require tedious preparation to make delicious crepes in minutes. The best part about making crepe is that it can be made in advance to consume later. Frozen crepes last for several weeks.
Crepe recipe ingredients
Regular flour – 1 cup
Eggs – 2
Milk – 1 cup
Unsalted butter – 2 tablespoon
A pinch of salt
Crepe Recipe Instructions
1. Put all the ingredients in a blender and blend at high speed till all the ingredients are mixed well and there are no lumps in the batter. Otherwise whisk flour and eggs in a large bowl. Add milk, melted butter and salt gradually and whisk until batter is smooth and there are no lumps.
2. Heat a flat non-stick pan or griddle over medium heat and pour a ladle of batter on the pan. Lower the heat and swirl or tilt the pan to spread the batter evenly on the pan. Cook it for a minute on medium heat. Use non-stick spray or little butter if using a regular griddle to avoid crepe sticking to the pan.
3. Flip the crepe with a spatula and cook the other side for 30 seconds because the other side takes lesser time to cook. Once cooked transfer crepe to a plate.
4. Repeat the same process for rest of the batter. This recipe makes 10 crepes.
Crepe can be served with fruits, chocolate or maple syrup. Crepes with sliced fresh fruits especially strawberries, mangoes or banana and honey make an excellent breakfast option. Also, whipped cream, strawberry sauce, blueberry sauce, nutella and ice cream go very well with crepe.
People on vegan diet can enjoy crepe as well. Crepe recipe remains the same however the ingredients are different.
Vegan crepe recipe
Soy flour or regular flour – 1 cup
Soy milk – 1 and a half cup
Olive oil – 2 tablespoon
Baking soda – 1 teaspoon
A pinch of salt
Add a dash of cinnamon or orange zest to the batter to enhance the flavor of crepes. Savory crepes can be served with mashed potatoes, cheese, mushroom, eggs, ham, chicken, sea food or sauteed vegetables and they are great for lunch or even dinner especially after a long day.
Crepe can be made in advance and kept in freezer for several weeks. Place sheet of waxed paper between crepes and keep them in an air tight container in the freezer to use later. Thaw frozen crepes and re heat them when required.
Crepe batter is not as thick as pancake batter however it often gets thick towards last few ladles. If required, add some water to obtain the thin consistency batter. ‘Crepe recipe’ is very simple and allows a lot of experimenting. Add lemon zest, cinnamon, nutmeg or herbs like parsley to enhance the flavor. Use soy flour or buckwheat flour to make crepe healthier.