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 best 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 Best Basic Crepe Recipe
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.
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.
What is the best flour to use for crepe?
Why are my crepes so dry?
What is more important is that the cooking is done quickly, so that the pancake remains moist. 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.
What should I put in my crepe?
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.
What is the most popular crepe in France?
What do French people have on crepes?
Crêpes are usually eaten with different kinds of toppings such as Nutella, banana, confiture, a sprinkling of sugar & lemons. If you want to do it the French way, try the Crêpe Suzette (with a sauce made of caramelized butter, sugar and orange juice, and Grand Marnier!
Why do my crepes have crispy edges?
If the crepes were crisp then it is likely that the frying pan was too hot and the crepe was cooked for too long. The frying pan should not be so hot that the batter starts to set as soon as it hits the pan, instead you should be able to tilt the pan so that the batter forms a thin layer over the base of 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.
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.