What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 basic crepe recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Basic Crepe Recipe
What is the secret of a good crepe?
5 tips for making perfect crêpes
- Refrigerate the batter for at least one hour. Gluten, a cross-linked chain of two proteins, forms when wheat flour and water are agitated. …
- Use a heavy bottomed stainless steel pan. …
- Slowly heat the pan to the desired temp. …
- Over butter the first crêpe. …
- Don’t flip it too early.
What makes a crepe different from a pancake?
Unlike pancakes, crêpes are much thinner because they aren’t made with baking powder, as are pancakes. Since they are thinner, they tend to be a tad crispier as well. This makes the crêpe an excellent vehicle for practically any filling or topping you like, sweet or savory.
How is crepe batter made?
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat.
What is the best flour to use for crepe?
Whole-wheat flour is the top-recommended flour for crepe making.
Why are my crepes so dry?
Cooked too slowly, they tend to dry out. Another cause of thin, dry results is using a batter that is too thin. No matter what the recipe says, you should adjust the consistency of your batter to one resembling double cream.
Why do my crepes turn out rubbery?
There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow.
Is pancake batter the same as crepe batter?
The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.
Are crepes and Swedish pancakes the same thing?
What is the difference between a crepe and a Swedish pancake? Visually it can be difficult to tell the difference, but once you take a bite it’s very apparent. Crepes are more dense and chewy due to more flour, less eggs and no butter. Swedish pancakes are lighter and fluffier by using less flour, more eggs and butter.
What tools do you need for crepes?
An eight-inch nonstick skillet or crepe pan, 1/4 cup dry measuring cup, and a rubber spatula are the only things needed to cook beautiful crepes. But a blender and whisk ensure a smooth batter.
Do you put baking powder in crepes?
It works like a magic! Baking powder = million little holes! Rest crepe batter for at least 10-15 minutes, or even overnight. That way, crepe batter spreads better on the skillet and crepes don’t tear easily.
Do you have to add butter to crepes?
Fat. Butter is ideal—it will keep the crepes from sticking and add amazing flavour. Use a pastry brush or paper towel to coat the pan very lightly with melted butter. Too much butter can result in greasy crepes that are crispy, dark brown and not as pliable as you’d like.