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 recipes 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 Recipes
Classic French Crepes (Basic Crepes)
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.
Is crepe batter the same as pancake 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.
Do you put eggs in crepes?
Egg crêpes are made with beaten egg and a splash of milk or cream. The eggs and cream are beaten together before being cooked in a large, non-stick frying pan in a thin layer (just like you would do a crêpe). These easy crêpe recipe is gluten free, low carb and perfect for filling with savory fillings.
What are the most popular crepes?
Some of the most popular crepes for dinner include:
- Steak, Spinach, and Mushroom.
- Turkey and Pesto.
- Spinach and Cheese.
- Turkey, Mushroom, and Swiss.
- Tomatoes, Pesto, and Mozzarella.
- Spinach Artichoke, Chicken, and Cheese.
- Chicken, Bacon, Avocado, and Cheese.
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.
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 are my crepes falling apart?
When it soaks up water, it gets soft and loosens up, eventually unravelling into long strands. Letting your crepe batter hydrate means you can make paper-thin pancakes that won’t fall apart, but will also not be tough and chewy.
Do you need to flip crepes?
When it’s all bubbles on top and no liquid crepe batter – it’s time to flip! You can see it on my photos above. Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up.
Are Swedish pancakes and crepes the same?
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.
How many eggs do crepes need?
Crepe batter is an egg-rich batter.
The 20 recipes I reviewed have on average 2½ eggs per cup of flour. The eggs play two important roles in crepes: Eggs act as a leavener. They do this by trapping the air bubbles created by water expanding as the batter is heated.
What do you put with crepes?
Crepe Filling Ideas
- Nutella and diced strawberries.
- Sliced bananas and caramel sauce.
- Sweetened cream cheese or mascarpone and berry fruit compote (or try THIS whipped cheesecake topping!)
- Cannoli filling.
- Lemon curd.
- Sweetened whipped cream and fresh fruit (peaches, strawberries, blueberries, raspberries)
- Yogurt.
How do you fold crepes?
Whatever you wish to call it, this method creates a filled square pocket that is easy to eat.
- Place the crêpe with the best side facing down.
- Spoon the filling into the center of the crêpe.
- Fold both sides over the filling, then fold bottom and top.
- Turn the folded crêpe over and set it on the serving dish.