About crepes
I used to think crepes were super difficult and I needed a fancy crepe maker until we went to France for language school. One evening, we all made crepes for dinner together. I was shocked to find out the batter comes together in a few minutes and you can make them in any kind of pan. So easy!!
From our experience, the two most common crepes we encountered while in France:
Crêpe au sucre – It’s a crepe covered with melted butter and sprinkled with granulated sugar. Most grocery stores in France carry a sugar packet that’s infused with vanilla. If you can find some at a specialty store, they add a fun flavor.
Crêpe au Nutella – Nutella crepe often with banana slices, this is by far the most popular crepe you’ll find at a street vendor in Paris. Smear the warm crepe with nutella, add banana, fold and it’s done!
Ingredients for 14-8 inch crepes:
- 2 cups whole milk
- 4 large eggs
- 3 Tablespoons unsalted butter , melted and slightly cooled
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 1 ½ cups all-purpose flour , sifted if desired
Combine ingredients in blender: Mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
Cook on small skillet: Spray non-stick cooking spray onto an 8-inch frying pan. I have a little tortilla pan with no edges that’s my favorite. Pour 1/4 cup crepe batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes, then flip and cook an additional 1-2 minutes, or until the crepes are lightly browned.
Stack. Stack on a plate and cover with a light towel until ready to serve. You can also place in the oven at 175 degrees on a baking sheet to keep warm. Store in a ziplock bag with parchment between each one. They freeze well too.
Serve with favorite toppings
Ways to Fold Crepes
Fold in half: This is an easy option for beginners! Simply fold in half, similar to folding an omelette. To add fillings, you can either add before folding in half or add on top of your folded crepe.
Make triangles: Add filling to flat crepe. Gently fold in half, then fold in half again. Stack the folded crepes on top of each other to serve. This is typically how most crepes we had in France were served.
Roll the crepes: This is a fun way to sneak extra filling inside. Before rolling, add the filling evenly on top of crepe, leaving about 1/4 inch from the edges. Then fold one side over the filling towards the middle. Fold the other side all the way over the already folded side to make the shape of a burrito. Feel free to add extra toppings once they’re rolled.
Fillings
Pretty much anything goes! If you fill it with ricotta, roll it like a burrito and pan fry them in butter they become a jewish blintz!
- Whipped cream and fruit, jam or compote
- Powdered sugar and lemon (German style)
- With tart Skyre yogurt and fresh berries (Bulgarian style)