Easy Crepes

How to make easy crepes:

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  Pre-heat an 11-inch non-stick skillet over low heat. In a large bowl, beat together the eggs and flour until a thick, smooth paste forms. This crucial first step helps prevent lumps.
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  Gradually add milk to the thick paste, beating continuously over low speed (or whisking by hand) until the mixture completely smooths out. Once smooth, beat in the remaining ingredients: canola oil, granulated sugar, and salt. Ensure everything is well combined into a thin, pourable batter.
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  Once your skillet is pre-heated, pour approximately 1/4 cup of batter into the center. Immediately and quickly tilt and shake the pan side to side in a circular motion to allow the batter to spread evenly across the entire surface, forming a very thin layer. This fast motion is key for thin crepes.
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  Cook the crepe for about 1-2 minutes, or until the edges begin to slightly crisp and pull away from the pan, and the surface looks set. Carefully slide your spatula under the crepe and flip it over. Cook for an additional 30-45 seconds on the second side until lightly golden, then remove from the pan.
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  Stack the finished crepes on a plate to keep them warm. Repeat the process with the remaining batter. These crepes are delicious served plain, or filled with your favorite sweet or savory ingredients. This recipe yields approximately 22 perfect crepes.

Using a Blender: While our recipe focuses on a no-blender method, you can certainly use one for convenience. Simply combine all the ingredients in your blender in any order and blend until the mixture is completely smooth. This is especially quick for single batches.

Batch Size: This recipe is incredibly versatile. It can easily be doubled, tripled, or even quadrupled to cater to a large crowd, a family gathering, or a banquet. Just ensure you have enough skillet space to cook efficiently.

To Freeze Crepes: Freezing crepes is a fantastic way to prepare ahead! To prevent them from sticking together, roll or fold each individual crepe into fours. Store them in freezer-safe zip-top bags. For an even more convenient option, I often fill my crepes with cheese, layer them between parchment paper or butter, and then freeze them in disposable foil pans, ready for baking straight from the freezer.

Nutrition per serving

Absolutely! Freezing crepes is a fantastic way to save time and enjoy them later. To prevent them from sticking together in the freezer, it’s best to either roll each individual crepe or fold them into quarters. Once folded, place them in freezer-safe zip-top bags, making sure to remove as much air as possible before sealing. They can last for up to 2-3 months. For an added layer of convenience, I often pre-fill my crepes with cheese or other stable fillings, layer them with parchment paper (or a thin layer of butter between each to prevent freezer burn and sticking), and then freeze them in disposable foil pans. This way, they’re ready to be baked directly from the freezer, making for a super quick meal or dessert.

Plain, unfilled crepes are best stored stacked at room temperature. Wrap them tightly in plastic wrap or place them in an airtight bag to prevent them from drying out. They will remain fresh for up to 24 hours this way. It’s crucial not to refrigerate plain crepes, as they tend to become stiff and stick together, making them difficult to separate without tearing. However, if your crepes are already filled or individually rolled and wrapped, then it is perfectly safe (and recommended) to refrigerate them. This distinction is important for maintaining their delicate texture and preventing spoilage of fillings.

After making hundreds of crepes over the years, I’ve perfected a tried-and-true technique for achieving a lump-free batter without the need for a blender. The secret lies in the order of mixing. Always begin by combining your eggs and flour first, beating them thoroughly until they form a thick, smooth paste. This initial paste ensures that the flour is fully hydrated and all lumps are broken down before more liquid is introduced. Then, gradually add the milk while continuing to beat or whisk on low speed. Once the milk is fully incorporated and the mixture is smooth, you can add the remaining ingredients. This method works wonders, yielding a consistently silky-smooth batter every time.

The key to exceptionally thin crepes is a delicate balance: a smooth, runny batter combined with the correct proportions of milk, flour, and eggs, alongside a specific cooking technique. The batter needs just enough strengthening ingredients to hold its shape without being too thick. If your batter is too dense, it won’t spread quickly or evenly in the skillet, resulting in thick, heavy, and often “eggy” crepes. Conversely, if your batter lacks sufficient binding ingredients, it will tear easily and won’t set properly during cooking. This specific crepe batter recipe is perfectly balanced, offering excellent consistency that’s easy to work with. Additionally, mastering the quick tilting and shaking motion of your pan as soon as the batter is poured is an equally crucial tip for achieving that signature thinness and even spread.

The primary difference between savory and sweet crepes lies in the batter’s sugar content and, naturally, their fillings. Savory crepes are designed to complement hearty fillings like cooked meats (e.g., ground beef, chicken), sautéed vegetables (mushrooms, cabbage), or various cheeses (like cottage cheese or farmer’s cheese). For savory crepes, you simply omit the sugar from the batter, creating a neutral base. Sweet crepes, on the other hand, have sugar added to the batter and are typically filled with sweet ingredients such such as fresh fruit, chocolate hazelnut spread (Nutella), jams, whipped cream, or sweet cheese fillings (like sweetened cottage cheese). The slight sweetness in the crepe batter enhances the overall dessert experience.

Preventing crepes from sticking or tearing is crucial for successful crepe making. Crepes can easily tear if they are flipped over too soon, before they have fully set, or if the batter itself is imbalanced, lacking sufficient binding ingredients like flour or eggs. It’s important to always cook crepes over low to medium-low heat to ensure they cook through gently without browning too quickly or becoming brittle. Wait patiently until the edges of the crepe begin to crisp slightly and gently pull away from the pan. At this point, carefully run your spatula around the entire circumference of the crepe to loosen it completely, then confidently lift and flip it over. A well-seasoned or good quality non-stick skillet also plays a significant role in preventing sticking.

If you’re using a high-quality non-stick skillet, then generally, no, you do not need to oil the pan for every single crepe. The canola oil in the batter itself, combined with the non-stick surface, usually provides enough lubrication. However, it is absolutely crucial to properly pre-heat your skillet before adding the first batch of batter. If the pan isn’t hot enough, your crepe might dry out prematurely before you can effectively spread and flip it, leading to sticking. I personally dedicate specific non-stick skillets for crepe making, and I strongly recommend using black-coated non-stick pans for the best results, as this is the only type I use and trust for consistent performance.

Yes, a blender can certainly be used to make crepe batter, and it’s particularly convenient for ensuring a super smooth, lump-free consistency with minimal effort. However, if you’re making large quantities of crepes – which is often my situation when preparing for events – you’d likely have to blend the ingredients in multiple batches. This can sometimes be more of a hassle than simply mixing by hand with my specific technique. But for a single batch or if you prioritize speed and convenience above all else, a blender is undoubtedly the easiest and fastest way to achieve a perfect batter.

Oh, the possibilities with stuffed crepes are truly endless! Crepes are incredibly versatile and can accommodate a vast array of sweet or savory fillings, making them perfect for any meal or occasion. From breakfast to dinner, a well-filled crepe is always a delight. Here is a list of some delicious stuffed crepe ideas, including some of my personal favorites, to inspire your culinary creations:

• Sweet Cottage Cheese Crepes: A classic Ukrainian filling, often sweetened with sugar and a touch of vanilla or lemon zest.
• Savory Cabbage and Mushroom Crepes: A hearty and flavorful option, perfect for a satisfying lunch or light dinner.
• Stuffed Chicken Crepes: Creamy chicken fillings, often mixed with herbs or vegetables, for a more substantial meal.
• Cream Cheese Filled Crepes: A rich and tangy sweet filling, often enhanced with berries or fruit preserves.
• Fresh Fruit and Whipped Cream: A light and refreshing dessert, especially with seasonal berries.
• Nutella and Banana: A decadent and popular combination for a sweet treat.
• Ham and Cheese: A simple yet satisfying savory option for breakfast or brunch.
• Spinach and Feta: A Mediterranean-inspired savory filling that’s both healthy and delicious.