Crepes are a delicious treat that so many people enjoy. They are so versatile because they can be both sweet and savory and can include almost anything.
I love making crepes for many reasons. First of all, they are incredibly easy to make. All you need is just a handful of ingredients, a whisk, and a non stick pan. You can also use a crepe maker but it’s certainly not necessary.
Crepes are so easy to make you can hardly go wrong! There are only a few tips on how to make your crepes perfect.
- Smooth out all lumps: When whisking, make sure that there are no lumps of flour in your mixture. The smoother the batter, the better your crepes will be
- Use carbonated water: Yes- you can substitute carbonated water with extra milk but the end result will not give you a light textured crepe. Adding more milk instead of carbonated water will result in a denser crepe.
- Use a non stick pan: The butter will add a slight flavor but if your pan sticks- you will quickly learn what a messy crepe looks like
By now you’re probably wondering- what is the secret to perfect crepes? The answers is 2 things- letting the batter rest and using carbonated water. Since you are using flour, letting the batter rest lets the gluten in the flour relax resulting in a a more chewy texture. If you don’t allow the batter to rest, chances are, your crepes will turn out to be tender and will crack when folded. The carbonated water also helps with texture. It creates a more airy and light crepe instead of thick and dense crepe. Trust me on this!
- 1 egg
- 3/4 cup whole milk (175ml)
- 3/4 cups all-purpose flour (114g)
- 1 teaspoon vanilla extract
- 1 tsp oil
- 1/2 cup seltzer water (100ml)
- 1 tablespoon melted butter (used when coat the skillet)
- In a medium sized mixing bowl, add egg, sugar, pinch of salt, milk, vanilla extract and oil. Using a whisk, mix together until all of the ingredients are mixed.
- Next add the flour, one table spoon at a time. Whisk the mixture well after every couple tablespoons, making sure that there are no lumps of flour left.
- Lastly, add in your carbonated water slowly while continuing to whisk. The crepe mixture should not be thick.
- Let the mixture rest at room temperature for 30 minutes to 1 hour.
- Melt one table spoon of butter in a small bowl. Use this to coat the skillet very lightly before each crepe
- In a small non-stick skillet over medium-low heat, Drop about 1/4 cup of batter evenly onto pan. Quickly swirly the pan so that it is evenly coated and your crepes don’t have holes.
- Cook for 2 minutes on one side and flip. Cook 1 minute on the second side.
- Place cooked crepes on a dish and cover with a towel. This will prevent crepes from drying so that you can easily fold them.
- Repeat the same process with the remaining of the batter.
To assemble, spread your favorite spread on the crepe. Add the desired toppings and fold. Commonly used toppings for sweet crepes include spreads (chocolate spread, nut butters, jams, jellies), fruit of any kinds, candies, chopped nuts of any kinds, coconut flakes, cookie crumbs, mini chocolate chips, and so much more. Don’t forget to top your crepe with powdered sugar or whipped cream and drizzle with your favorite syrup! Enjoy!