Easy crepes recipe - With video and instructions
Here is an easy crepes recipe with instruction and my own video. It is a very simple crepes recipe that uses common ingredients that almost everybody has them at home. It can be done in less then 30 minutes. This is the best crepes recipe in my family!
My mom taught me to make crepes when I was a little girl and I’ve been made them ever since. I make them on weeknights when, after dinner, my family wants a treat. I make them for potlucks or for picnics, and often for the kids in the neighborhood, and sometimes I make them for unexpected guests that I like to treat.
In my country, Romania, almost everybody makes crepes so it is no mystery. Since I moved in US, Minnesota, I got a lot of compliments on my easy crepes recipe . Because many people ask me how I make them, I decided to write down the recipe, completed with full instructions, tips, and my own video.
Before you read further, there are few things that you need to know:
- crepes are thin, so consistency of the batter is very important.
- the batter has to be quickly spread in the pan.
- do not panic if your first one is not perfect. You’ll make the second one much better.
- crepes can be filled with many things: jam or ice cream to make desserts, cream cheese or caviar to make an appetizer. And many more...
- watch the video before getting the recipe so you have a better understanding of how easy is to make crepes.
My mom's easy crepes recipe
2 TBS Sugar
1 pinch Salt
1 cup Flour
1 cup Milk
2 TBS Oil
You will also need:
- mixing bowl
- a nonstick pan (I used an 8” one)
- a paper towel
- a 1/4th measuring cup
- a plate
- strawberry jam or any other fruit jam
- powder sugar or chocolate syrup
How to make the batter for crepes
Step 1. In a mixing bowl, combine sugar, salt and eggs. Mix well until the sugar has almost dissolved.
Hint: For a puffy and soft texture, try not to dissolve quite all the sugar.
Step 2. Add 3 TBS of flour (or a third of the whole quantity) to the mixture. Mix well, until the flour is all incorporated.
Hint: Your goal is to avoid having clumps of flour in the batter. The best way to do it is to make the batter thicker at first, by incorporating more flour and the thin it with the milk.
Another hint: If more than 3 TBS are added then the mixture becomes too thick and lose control lose control over consistency.
Step 3. Add 1/3rd of the milk to the mixture and mix well.
Step 4. Repeat Step 2 and 3.
Step 5. Repeat Step 2 and 3, this time adding all the remaining flour and milk.
Hint: Watch the video to get a sense of how thin the batter should be: not completely liquid but it should be able to flow and hold together.
Step 6. While mixing, slowly incorporate 1 TBS of oil.
It is good to know that...
...for crepes that are used as appetizers, with salty fillings, cut down the sugar to 1 teaspoon.
...if you don’t want to use milk, then you can substitute it for water, using slightly less than milk. Carbonated water works the best.
How to cook the crepes
Step 1. Heat the skillet over medium to high heat until it feels very hot when you place your hand over it. (Do not touch the pan, keep your hand above it.)
The pan needs to be very hot. That helps to hold the shape and the consistency of the crepe.
Step 2. Pour few drops of the remaining oil in the pan and then, using a paper towel, spread the oil all over the surface, wiping off the excess.
Hint: If the oil gets a little smoky then the pan is too hot and you’ll need to turn down the heat a bit or you’ll burn the crepe.
Step 3. Fill up an 1/4th measuring cup with crepes batter. Get closer to the pan. With the pan on one hand and the measuring cup in the other, quickly pour the batter in the pan, while rotating the pan so the crepes mix covers the whole bottom.
Step 4. After 30 to 45 seconds, using a spatula, flip the crepe on the other side.
Hint: You will know when the crepe is almost done, by watching the its edges become crispier.
Step 5: Wait 30 more seconds and then slide the crepe from the pan to a plate.
Step 6. Repeat the above steps until all batter is gone.
Hint: While you wait for the crepes to cook, remember to mix the batter from time to time. The flour has the tendency to settle on the bottom of the bowl but you want it to keep it well combined. If you forget to do so, and the remaining paste becomes too thick, feel free to add a little milk.
Step 7. Fill up the crepes with the desired filling. Rolle them or fold them.