Crepe Recipe
Originating from Brittany, a region in northwestern France, crepes have a long-standing history dating back to the 13th century. They were first made using buckwheat flour, a staple ingredient in the region. Over time, as wheat flour became more accessible, crepes evolved into the versatile dish we know today.
Equipment
- A mixing bowl
- A whisk or blender
- A non-stick frying pan or crepe pan
- A ladle or measuring cup
- A spatula
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk
- 2 tablespoons (30ml) melted butter or vegetable oil
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional, for sweet crepes)
- 1/2 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
- Prepare the Batter:In a mixing bowl, whisk together the flour, eggs, and salt. Gradually add the milk while whisking to prevent lumps.
- Stir in the melted butter, and if making sweet crepes, add the sugar and vanilla extract.
- Alternatively, you can blend all ingredients in a blender for a smoother consistency. Let the batter rest for 10-15 minutes (optional, but it helps the texture).
- Heat the Pan:Place your non-stick pan over medium heat and lightly grease it with butter or oil. Use a paper towel to remove any excess grease.
- Cook the Crepes:Pour about 1/4 cup of batter into the pan, tilting it in a circular motion to spread the batter thinly and evenly.
- Cook for 1-2 minutes until the edges begin to lift, and the bottom is lightly golden. Flip the crepe with a spatula and cook the other side for 30 seconds to 1 minute.
- Repeat:Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed. Stack the crepes to keep them warm.
- Serve and Enjoy:For sweet crepes, try filling them with Nutella, fresh fruits, whipped cream, or jam. For savory options, use ham, cheese, or sautéed vegetables. Roll, fold, or stack the crepes as desired.