Crepes

Did you know that crepes are considered a thin type of pancake? They were invented in France in the late 13th century and used wheat flour. The fascinating thing about crepes is that they are blank canvases; you can fill them in with whatever you desire.

One of the things that I love most about crepes is that the batter does not use much sugar. The sweet stuff comes from the toppings; you can use different types of honey, molasses, and syrups. Compared to other sweet treats, you can customize the toppings according to your preference.

Ingredients

All-purpose flour, brown sugar, milk, butter, eggs, vanilla extract.

Four types of flour are pretty popular for making crepes. All-purpose flour and whole wheat flour are top choices for individuals who need an accessible kind of flour that is suited for everyday use. Both flours are sold at most supermarkets. The key difference between All-purpose flour and Whole Wheat flour is that the latter has slightly more nutrition and fibre, resulting in a nutty-tasting crepe. On the other hand, if you’re looking for gluten-free flour, two options include Buckwheat flour and Almond flour.

Instructions

Start by gathering the all-purpose flour, brown sugar and vanilla extract. Remove the egg from the fridge and allow it rest for five minutes until it reaches room temperature. Warm up the milk in the microwave. In a small bowl, melt the butter in the microwave.

Prepare a large steel bowl and add the flour, warm milk, vanilla essence and brown sugar. Stir the ingredients until they are completely mixed together. Crack an egg into a bowl and then whisk the egg. Pour the whisked egg into the crepes batter and stir well to mix. Add the melted butter into the batter as the last step.

Preheat a pan on medium-low heat and melt a teaspoon of butter. Use a ladle to scoop about sixty millilitres of batter and pour it into the centre of the pan. Then, use the ladle to swirl the batter and thinly spread it outwards. 

Please note that when the batter is poured on the pan, it must be moved to a non-heated stove plate until the batter is completely spread outwards, then moved back to the heat. This ensures the even cooking of the crepes.

Cook the first side for two minutes. The edge will begin to brown and lift, and the bottom will turn golden brown. Then, use a spatula to flip the crepes and cook for thirty seconds more. Once they’re done, move them to a plate.

Add the toppings like strawberries, pomegranate seeds and honey. Serve immediately to enjoy the freshly made warm crepes with crispy edges.

Expert Tips

When making crepes, some people choose to rest the batter overnight in the fridge. Apparently it creates a thinner and more crispier crepe. If you’re looking for that type of perfection, you can go ahead and do so.

Choosing the right tool to make crepes is essential. A non-stick skillet is ideal. However, if you don’t have one, you can always use extra butter to ensure that the batter does not stick to the pan. Now, onto the fun part: pouring the batter into the pan. This requires a little practice, especially if you’re a novice. Your first attempt may not be perfect, but it will get easier. The key is moving the batter in a circular motion to ensure that it spreads across the surface in an even fashion.

To ensure you get it right, move the pan off the heat and onto the next stove plate when you pour the batter. This step will ensure that the batter does not immediately start to cook, so you will have time to tilt the pan. You don’t need a fancy crepe pan to make the best crepes.

Cook the batter on medium-low heat to ensure a perfect set of crepes. This step will ensure that the crepes are lightly golden. When choosing the right toppings, consider taking an alternative route. For example, you could select date syrup instead of maple syrup. Or try a different type of honey with a variety of unusual fruits. Consider pomegranate seeds, blueberries and cherries as great toppings.

What to Serve with Crepes?

Crepes are incredible because they strike the perfect balance between simplicity and elegance. They are also versatile because they can be paired with sweet or savoury fillings, toppings, or sides. To indulge your sweet cravings, use honey, Maple syrup, chocolate spread, powdered sugar, or jam.

Several ingredients, such as whipped cream, caramelized apple or pear, banana, and fresh berries like strawberries, blueberries, blackberries, or raspberries, can be used. While having sweet Crepes, it is a must to have sides to fully enjoy the experience, like adding vanilla ice cream, Greek yogurt, Cappuccino, sparkling wine, or a mimosa cocktail. The fillings used are cheese and egg, spinach and Ricotta, mushroom and Gruyere, smoked salmon and dill cream cheese, chicken and pesto, Roasted vegetables, and honey.

How to store and reheat Crepes?

To store the crepes, allow them to cool completely. Then, stack them into an airtight container with parchment paper between each crepe to prevent them from sticking together. Store the crepes in the fridge for two to three days. Reheating the refrigerated crepes can be done on a stove or microwave. On the stove, set the temperature to low heat and reheat for two minutes, then flip over and reheat for thirty seconds. In the microwave, reheat the crepes for less than a minute on maximum heat.