Ultimate Crepes
These heavenly crepes are delightfully thin and boast a feathery crisp edge. You can fold them or roll them, and they can be served both sweet and savory; the possibilities are endless. And thanks to the blender, they’re effortless and flawless every time.
This article was written for the Arizona Republic.
Here’s what you need for these quick and easy crepes
- Butter. Much of the flavor in crepes comes from butter, and we use melted butter to form the batter. You can use salted or unsalted, but when using salted butter, reduce salt to 1/4 teaspoon. Pro tip: Once the butter is melted, let it cool for a few minutes before using; hot butter will scramble the eggs.
- Flour. Choose your favorite all-purpose flour for these crepes.
- Milk. When making crepes, I prefer whole milk for its richness, but you may also use 2%.
- Eggs. Eggs provide structure to the batter. For the best results, use room temperature eggs since they incorporate better.
- Sugar and salt. Sugar adds subtle sweetness to the batter, and it’s used even when making savory crepes. Salt balances the sweetness of the sugar while elevating the other flavors.
- Vanilla. Pure vanilla extract adds a luxurious nuance to the batter. When making savory crepes, omit the vanilla.
A few tips for the best results
Let the batter rest before cooking. Once you’ve prepared the batter, let it rest for at least 30 minutes (and up to 48 hours). Why? This allows the gluten to rest and the bubbles to settle, which prevents the crepes from tearing when flipping.
Smooth batter makes the best crepes. The best crepe batter is smooth and thin, but not runny. When the batter is too thin, the crepes tear easily when flipping. When the batter is too thick, it’s impossible to swirl and coat the bottom of the pan. Crepes should be fluffy and light, not thick and rubbery. When using a blender (and the ratio of ingredients below), a smooth, thin batter is guaranteed every time.
The size of your pan determines the size of your crepes. The flat base of your skillet will be the size of your crepes. For skillets with a base of 8.5 inches (which is typically a 10.5-inch skillet), you need 1/4 cup of batter per crepe. The goal is to coat the bottom of the pan with a thin layer of batter – thin but not paper-thin – so adjust accordingly.
Reheat your crepes carefully. Since crepes are made by working in batches, it’s common to reheat them before serving. To reheat, stack the crepes on a microwave-safe plate and reheat on HIGH for 10 seconds. Do not cover the crepes will plastic wrap; the plastic will cause the crepes to steam and get soggy.
How should you fold your crepes?
There are no rules here, so have some fun! Here are the classic variations.
- Fold in half. Fold in half as if folding an omelet. Fill before folding, or top after folding.
- Fold into triangles. Fold the crepe half, then fold in half again, creating a triangle. Fill before folding, or top after folding.
- Roll up. Top the crepe with desired fillings and gently roll up.
What should you add to your crepes?
These crepes can be served with a variety of sweet and savory fillings and toppings, so consider serving them for breakfast, brunch, and dessert. Here are some sweet and savory ideas to consider.
Sweet fillings:
- Nutella and strawberries
- Cream cheese or mascarpone with sliced peaches or berries
- Whipped cream (inside and on top) and mixed berries
- Fruit preserves with powdered sugar on top
- Bananas and peanut butter with cocoa powder or Nutella drizzled on top
- Lemon pudding or lemon curd with lemon zest on top
- Ricotta or cottage cheese with maple syrup on top
- Blueberry, cherry or apple pie filling, with whipped cream and/or powdered sugar on top
Savory fillings:
- Smoked salmon and cream cheese
- Sautéed spinach and feta
- Sautéed onions and bell peppers
- Scrambled eggs and bacon or ham, add cheese if desired
- Fresh mozzarella, sliced tomatoes, and fresh basil with balsamic glaze on top
- Mushrooms, spinach and parmesan with crushed red pepper flakes on top
- Breakfast sausage with maple syrup on top
- Pesto and cottage cheese with pine nuts on top
How should you store leftover crepes?
Crepes are clearly fabulous when they’re fresh and warm, but they also store very well. Layer leftover crepes between pieces of parchment paper or wax paper and refrigerate for up to 4 days or freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat crepes in a dry skillet or in the microwave.
Ultimate Crepes
Ingredients
- 2 cups milk, preferably whole milk or 2%
- 1 1/2 cups all-purpose flour
- 4 large eggs, room temperature
- 3 tablespoons butter, melted and cooled slightly
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt, or 1/4 teaspoon if using salted butter
- Fillings and toppings of choice, I used mascarpone, strawberries, and mini semisweet chocolate chips
Instructions
- In a blender, combine the milk, flour, eggs, melted butter, granulated sugar, vanilla extract, and salt. Puree for 15 to 20 seconds, or until the batter is smooth. If you don’t have a blender, whisk until smooth.
- Refrigerate the batter for at least 30 minutes, and up to 48 hours.
- Place a 10.5-inch nonstick skillet over medium-low heat to preheat (the base of pan should be about 8 to 8.5 inches; adjust the batter accordingly if your pan is bigger or smaller).
- Pour about 1/4 cup of the batter into the pan and immediately tilt the pan from side to side to coat the bottom of the pan with an even, flat circle.