Basic Crêpes
Whether you prefer pannekoek, pancakes, or crêpes, this simple recipe is flipping amazing!
12
5 min prep + 35 min cooking + 1 hr standing
1
Ingredients
- 4 eggs
- 2 cups (500 ml) all-purpose or cake flour
- 1/2 tsp (2ml) salt
- 2 cups (500ml) milk
- 1/4 cup (50ml) melted butter or vegetable oil
- Cooking spray
Method
Step 1
If using a mixer or whisk: Combine eggs and salt in a medium bowl. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in butter or oil.
Step 2
If using a blender or food processor: Combine all ingredients; process for about 1 minute. Scrape down sides; process for 15 seconds or until smooth.
Step 3
For both methods: Refrigerate batter for at least an hour to allow flour to expand and air bubbles to collapse. During this time, batter may thicken. Thin the batter, if necessary, by adding a little more milk or water.
Step 4
Heat an 8-inch (20 cm) non-stick skillet over medium-high heat until water droplets sizzle when sprinkled into pan. Spray pan lightly with cooking spray.
Step 5
Stir batter. Pour about 3 tbsp (45 mL) batter into pan all at once. Quickly tilt and rotate pan to coat bottom with batter.
Step 6
Cook until bottom is slightly browned, about 45 seconds. Turn crêpe over with spatula. Cook 15 seconds longer. Repeat with remaining batter. Add more cooking spray to skillet if crêpes stick.
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Servings
Total cooking time
Difficulty level
Variations
- Simple and Sweet: Sprinkle warm crêpe with fresh lemon juice and granulated sugar; roll up and eat.
- For Kids: Spread with peanut butter and top with sliced banana or jam; roll up.
- Fast and Fabulous: Fill crêpe with vanilla ice cream or frozen yoghurt; roll up. Top with sweetened chopped fruit or fruit sauce thickened slightly with cornstarch.
- Savoury: Fill crêpe with sautéed chopped ham, red pepper and onion. Sprinkle with shredded Cheddar cheese. Roll up and heat in oven or microwave.
Tips
- Ensure pan temperature is correct – just hot enough to sizzle water.
- Crêpe batter should be the consistency of heavy cream.
- To refrigerate cooked crêpes, wrap stacked crêpes well in foil or plastic wrap. Refrigerate for up to 3 days. Let stand 1 hour at room temperature before serving.
- To freeze cooked crêpes, separate crêpes with layers of waxed paper. Place in airtight container. Freeze up to 4 months. To avoid tearing, thaw completely before unwrapping and separating.
- Filled crêpes can be frozen, but as crêpes absorb liquid easily, they could become soggy. For better results, it is recommended to select a filling which consists of foods that normally freeze well.