Homemade Crepes Recipe

Crepes is a close cousin to pancakes. The omission of leavening agents in crepes recipe results in a thin, chewy texture as compared to a light and fluffy texture of pancakes.  Crepes are made with very simple ingredients, flour, eggs, milk and butter. And the batter can be made simply in a bowl with a hand whisk. With the aid of a hand held emission blender, my batter was completed in less than 10 minutes.

The first few crepes that comes out of the pan will not be your finest but as you get to know the pour-swirl-tilt-flip actions and the control of the flame, the world of crepes will be yours. 

Crepe can be served sweet or savory. It acts like an envelope that encases ingredients and deliver them in an elegant bundle.  

Sweet crepe - Crunchy chocolate malt spread, topped with fresh juicy strawberries and blueberries with a sprinkling of white chocolate buttons and a dusting of confectioner's sugar

Savory crepe - Creamy scrambled eggs, topped with avocado slices and layered with thin sliced Parma ham, finished with a sprinkle of fresh cracked black pepper

Basic Crepes Recipe

makes 11 pieces of 20cm/8inch diameter crepes

Ingredients

316g full cream fresh milk

166g organic unbleached all purpose flour

1/3 tsp salt

2 large eggs, room temperature

48g butter, melted and cooled, plus more for cooking the crepes

Steps to crepes

• Place all the ingredients above into a blender and blend till the mixture form a smooth consistency. Or in a medium size mixing bowl, whisk the ingredients together until a smooth batter is formed.
• Strain mixture into a medium bowl and refrigerate for at least 2 hours or overnight. Batter should be the consistency of heavy cream; add more milk if needed.
• Heat an 23cm (9 inch) non-stick pan over small to medium heat, and brush with butter. Ladle or pour 3 tablespoons batter into pan, turning and tilting pan to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and lightly golden brown in spots and center is lifted by pockets of air, about 1 minute.
• Run a heat proof spatula around edge of crepe to loosen. Slip spatula under crepe and gently flip in one swift gesture. Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate and cover. Repeat with remaining batter, brushing pan lightly with butter.
• Leftover crepes can be frozen and kept in a Ziploc bag, tightly sealed. Place it in the fridge overnight to thaw before reheating it in the microwave for 10 seconds.

Note:

• It is important to strain the batter to get a smooth and lump free batter.
• Do allow the batter to sit in the fridge at least for 2 hours for the flavour to develop. I let mine sit overnight and serve the crepes for breakfast.

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