Crepes are a delicious thin pancake that originated in France; their delicate texture and ability to complement a wide range of savory and sweet ingredients make them a popular breakfast option.

This recipe is perfect for any time of day, which is one of the primary reasons it has won the hearts of people around the world. 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.

Ingredients

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

All-purpose flour and whole wheat flour are ideal for this recipe. 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, consider trying 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.

When the batter is poured onto the hot pan, move the pan to a non-heated stove burner until the batter spreads outwards. Then, return the pan to the heat. This technique ensures that the crepes cook evenly and prevents certain areas from overcooking.

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 refrigerate the batter overnight. This extra step yields a thinner, crispier crepe. Choosing the right tool for making crepes is essential. A non-stick skillet is ideal, but if you don’t have one, you can use extra butter to prevent the batter from sticking to the pan.

The key is to pour the batter in a circular motion to ensure it spreads evenly across the surface. To help you achieve the best results, move the pan off the heat and onto the next stoveplate which will be cooler than the one that is heated up. This keeps the batter from cooking immediately and gives you time to tilt the pan as needed. And, you don’t need a fancy crepe pan to make delicious crepes.

Cook the batter on medium-low heat to achieve perfectly set crepes that are lightly golden. When it comes to selecting toppings, consider trying something different. Try Date syrup instead of Maple syrup or different types of honey in place of the usual kind. Different fruits can complement the flavours of the crepes such as pomegranate arils, blueberries, and cherries make excellent toppings.

What to Serve with Crepes?

Crepes are wonderful because they perfectly balance simplicity and elegance. They are also highly versatile, as they can be filled with sweet or savory ingredients, toppings, and sides. Consider using honey, maple syrup, chocolate spread, powdered sugar, or jam to enhance the crepes, various ingredients like whipped cream, caramelized apples or pears, bananas, and fresh berries can add more flavour to the overall dish.

To fully enjoy this experience, consider serving crepes with sides like vanilla ice cream, Greek yogurt, cappuccino, sparkling wine, or a mimosa cocktail. For savory crepes, popular fillings are cheese and egg, spinach and ricotta, mushrooms and Gruyère, 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.

Crepes

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Servings:

Calories: 292kcal

Author: thetastejournal.com

Prep Time 5

Cook Time 20

Total Time 25

Ingredients

Dry ingredients

▢ 1 cup All-purpose flour
▢ 1 tsp Brown sugar
▢ ½ tsp Cardamom powder – Optional

Wet ingredients

▢ 1 Large Egg
▢ 1 tsp Vanilla essence
▢ 1⅓ cup Milk – Warm
▢ 3 Tbsp Butter – Melted

Cooking the crepe

▢ 6 Tbsp Butter – or a neutral cooking oil

Instructions

Make the batter: Prepare a large steel bowl, and add flour, warm milk, vanilla essence and brown sugar. Stir to mix the ingredients. Add the melted butter last and mix. Whisk the egg in a small bowl and pour it into the crepes batter and stir to mix all the ingredients.
Cook the crepes on butter: Melt a teaspoon of butter on a preheat pan on medium low heat. Use a ladle to scoop the crepes batter and pour the batter in the center of the pan. Then, use the ladle to swirl the batter whilst thinly spreading it outwards. *Take note that the pan must be moved to a non-heated stove when the crepe batter is poured on the pan until the batter is completely spread outwards, then move the pan back onto the heat. This is to ensure the even cooking of the crepes.
Cook the crepes: Cook the crepes for two minutes. The edges will begin to lift and the rest will begin to turn golden brown. Then, flip the crepes and cook for thirty seconds more. Transfer the cooked crepes and continue to cook the rest of the crepes. Once the crepes are done, add toppings like strawberries, pomegranate seeds and honey. Serve the crepes immediately.