This Basic Crepe Recipe yields a smooth, thin batter which is easy to work with. Add the optional sugar to the batter when serving dessert crepes; leave out the sugar if you want a plain crepe to use with a savory meat, poultry or seafood filling.
In Morocco, crepes are often served in Ramadan or at tea time. For easy dessert crepes, try spreading the crepes with Nutella or chocolate sauce; brushing the crepes with melted butter and adding a sprinkle of granulated sugar; or adding jam or a citrus filling such as this easy Orange Dessert Sauce.
What's your favorite way to serve crepes? Share your suggestions here.
Prep Time: 10 minutes
Cook Time: 20 minutes
Standing time for the batter: 30 minutes
Total Time: 1 hour
Yield: approx. 18 6" crepes
Ingredients:
- 4 large eggs
- 2 cups (1/2 liter) milk
- 1 3/4 cups (215 g) flour
- 1/2 teaspoon salt
- 5 tablespoons melted butter or vegetable oil
- 2 to 4 tablespoons sugar (optional, for dessert crepes)
- 1 teaspoon vanilla (optional, for dessert crepes)
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- 1 tablespoon butter (approx.), for greasing the pan
Preparation:
Blend all ingredients in a blender or food processor to make a smooth and creamy batter. Allow the batter to stand, covered, for at least 30 minutes, or longer in the fridge.
Heat a small non-stick pan (about 6" in diameter) over medium heat for a minute or two. Add a tiny dab of butter, swirling the pan to distribute the butter. The butter shouldn't coat the pan – a few bubbling spots of butter is adequate.
To make a traditionally thin crepe, you'll want only a very thin layer of batter. Hold the pan with one hand while adding a small amount of batter (approx. two tablespoons) with the other. Quickly tilt and rotate the pan to swirl the batter and spread it as evenly and thinly as possible around the pan.
Cook the crepe for about half a minute, or until the bottom is lightly browned, then turn the crepe. Cook the other side briefly to brown it as well, and transfer the crepe to a towel or plate.
Repeat the process, buttering the pan first, then adding batter and swirling the pan to distribute it. You can stack the cooked crepes as you remove them from the pan.
Fill the crepes as desired, or wrap cooled crepes in plastic and store in the fridge. Leftover crepes can be reheated briefly in a microwave oven.
