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 crepes 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 Crepes 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.
How do I make crepes?
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.
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.
Can I use 2 percent milk instead of whole milk for crepes?
Dilute the milkfat
The result is a flavorful crepe that’s light and tender—using all water lacks body, texture, and taste. You can use just milk, but the extra fat will make the texture heavier and denser. I recommended using 2% milkfat if going that route.
Why do my crepes taste eggy?
According to Ruhlman, the ratio for these ingredients is 8 : 8: 4 (that is 8 oz of eggs or about 4 eggs, 8 fl oz of milk or 1 cup, and 4 oz of AP flour or scant 1 cup). However, I find that this ratio gives me crepes that are a bit too eggy for my taste, so I add more milk and less eggs to my crepe batter.
How do you swirl crepes?
What do you flip crepes with?
To flip the crepe, use the metal spatula and pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan.
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.
What should I put in my crepe?
Crepes + fruit is always a winning combination. Berries do really well since they’re soft and fit into the crepes easily. Bananas are a favorite with my kids. You could use soft stone fruit in the summer, stew apples and pears in the fall, and use pomegranates and citrus in the winter.
What are the different types of crepes?
Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. Crêpes can also be flambéed, such as in crêpes Suzette.
What is the difference between crepes and Swedish pancakes?
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.