Easy Crepe Recipe
If you ever wanted to know how to make an easy crepe recipe, you have come to the right place! Over the years I have always looked up various ways to make crepes. I wanted to make them thin and soft like how we use to have them as kids. But I have never found that one ‘go to’ recipe and my technique was never the best. Lately, I have experimented with the ingredients and techniques of how to make them perfect. So, now I am sharing with you my easy crepe recipe with some quick tips on how to make them perfect!
About this recipe
In Serbia we just refer to these as pancakes, we do not have a word for ‘crepes’ we just simply call them ‘palacinka’. Also, we do not traditionally make the American style pancakes which are much thicker and fluffier in texture. In Serbia when you ask for some pancakes this means a serving of some thin & delicate crepes packed with delicious fillings such as Jam, Nutella and even crushed walnuts.
The fun thing about crepes is that you can make them as a sweet or savory dish. You can, fill it with eggs, spinach, ham and cheese. Or if you are like me, you would prefer them with jam, Nutella and frozen berries. They are a great versatile recipe and you are always most likely to have the ingredients for an easy crepe recipe in your fridge.
SIEVE YOUR FLOUR – To avoid any clumps in the flour, it is beneficial if you sieve your flour BEFORE you add it to the egg and milk mixture. You want the crepe to be thin and lump free.
LET THE BATTER REST – I have made the mistake of not letting my batter rest so many times! Then I always wondered why my crepes had holes. Rest your batter for at least 45 min. This lets the gluten rests which makes it less likely to tear or have holes.
ADD MELTED BUTTER – Adding a little bit of fat adds to the tenderness and flavour of the batter. Also this means you do not have to add butter on your crepe pan as butter can burn very easily. Instead you can use the conventional oil to lightly grease your pan.
DO NOT COOK ON HIGH HEAT – Start off with a medium heat, let your pan heat up, and remember the first crepe never turns out perfect. The first one is always the ‘test’. From then on your other crepes will turn out perfect. As a general rule start at a medium heat. Turn it down if you need to, but never turn it up on high heat.
DO NOT OVER COOK – I use the method of cooking it for 30 seconds on the first side and when I flip it, I give it 40 seconds cooking time because I like to get the slight brown imprints on the one side. Another quick tip in this step is to wait until the surface of a crepe is no longer shiny and the edges are starting to slightly brown & pull away from the pan.
PRACTICE MAKES PERFECT – Practice the above techniques and also invest in a pancake pan, this will really help you get the perfect shape and get the soft edges on a crepe.
I now have my go to recipe for crepes and I hope you like this recipe too!
Looking for more?
Raspberry Jam Loaf with Streusel Topping
Happy pancake making! Leave a comment and let me know how this recipe turns out for you. If you get a moment, please leave this recipe a rating. If you get a little stuck or have any questions, you can also reach me over on Instagram.
|150g all purpose flour|
|2tsp vanilla sugar|
|1tsp baking powder|
|20g unsalted butter (melted)|
Leave a Reply