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Simple German Crepe Recipe
Making crepes is relatively simple. There are only two things you need to be careful of - making sure the batter isn't lumpy and is of the right consistency and not overcooking them. When I make crepes, I use a blender, which pretty much guarantees non-lumpy batter. Cooking, unfortunately, just takes practice, but it's not that difficult really.
My recipe for crepes is as basic as it can get. Also, because it doesn't call for sugar, you can have savoury or sweet fillings (I prefer sweet most of the time). The other great thing is you there really is an unlimited number of choices for what you put in your crepe. All it comes down to is your imagination. Many people use jams and jellies, but I've included a couple of other ideas at the end after the crepe recipe. I usually choose my filling depending on how much time I have (and how lazy I'm feeling).
These are a big favourite around my place on a Sunday morning, so I hope you enjoy them as much as we do.
Basic Crepe Recipe
- 1 cup flour
- 2 eggs
- 1 cup skim milk (With higher fat percent milk, substitute with 1/2 cup water and 1/2 cup milk.)
- 1/4 tsp salt
- 2 tbsp butter, melted
Put all ingredients into a blender and mix on a low speed to stir. Once combined, blend on a medium speed until there are no lumps. The batter should be quite runny.
Heat a lightly oiled/buttered frying pan or griddle over a medium high heat.
Using a ladle or 1/4 cup measure, pour some batter into the centre of the pan. Tilt the pan with a circular motion so the batter covers the entire pan.
Cook the crepe until the bottom is lightly brown and the top is bubbling (about 2 minutes). Carefully loosen from the pan and flip.
Cook the other side and place on an oven-proof plate to keep warm in the oven on low heat.
Keep making crepes until you have enough to serve and then fill and fold.
Depending on the size of your frying pan, this should make 8 crepes.
Crepe Filling Suggestions
My favourite filling is apple cinnamon. You can make this while making the crepes. Peel and finely chop an apple. In a separate frying pan, melt 1 tbsp of butter and then fry the apple with a pinch of cinnamon and nutmeg and 1 tbsp of icing sugar until the apple pieces are soft. Place spoonfuls in the centre of the crepes and roll or fold. (If you don't want to make your own apple filling, you can "cheat" by using warmed ready-made pie filling.)
In the summer, I like to use fresh fruit, such as sliced peaches or raspberries, with fresh cream and a sprinkle of icing sugar. If I'm making the crepes for dessert, I'll often have melted semi-sweet chocolate available too.
Finally, a simple way to dress up the crepes is by adding melted butter, some brown sugar and cinnamon and a squeeze of lemon. Sorry, this is to taste, so you're on your own for the recipe!