If you ever wanted to know how to make the perfect Crepes, you have come to the right place.
Over the years I have always looked up various ways to make Crepes. I always 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 that I no longer have to look for the recipe elsewhere and now I am sharing it with you.
Interesting Fact: In Serbia we just refer to these as pancakes, we do not have a word for ‘crepes’ we just simply call them pancakes. 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 many other yummy fillings.
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, frozen berries and bananas. They are a great versatile recipe and you are always most likely to have the ingredients for this recipe in your fridge.
Below are my 6 quick tips on creating that perfect Crepe. There is no special skill required, they are just tips that will help you make the best soft, thin and delicate Crepe.
- SIEVE YOUR FLOUR – To avoid any clumps in the flour, it is so so 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 which is why sieving the flour is a crucial step.
- LET THE BATTER REST – I have made the mistake of not letting my batter rest before cooking the Crepes. Then I always wondered why my pancakes had holes. Rest your batter for at least 45 min so that the gluten will rest which in return lets the batter relax, making it less likely to tear.
- 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 – I have often had the tendency of being inpatient and I just crack up the high heat on the stove so I can make the pancakes quicker. In reality you have to make these with LOVE & PATIENCE. 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 and turn it down if you need to, but never turn it up on high heat.
- DO NOT OVER COOK – So, this is the part where becoming impatient can kick in, or you step away from the stove too long and then you end up over cooking your Crepes. 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 of the Crepe. 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 Now that I have practiced the above methods I enjoy the eating part of crepes more because I know I am going to get soft, thin and delicate crepes. I really do not enjoy tough, thick and burnt crepes with burnt edges. 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! 🙂
- 150 g Flour
- 300 ml Milk
- 2 Eggs
- Pinch of Salt
- 1 Vanilla Sugar Sachet
- 1 tsp Baking Powder
- 20 g Melted Butter
- In a medium sized bowl, sieve the flour, add the salt and baking powder and combine.
- In a separate bowl, whisk the eggs and the milk. You can use a whisk or electric mixer.
- Add the dry ingredients to the wet ingredients, a ¼ at a time, and mix with an electric mixer or whisk.
- Add the melted butter to the batter and combine.
- Cover the mixture with a clean tea towel or or plastic wrap and leave to rest for 45 minutes.
- Heat a pan or a Crepe pan over medium heat. Grease with a few drops of oil and add pour the mixture using a Ladle filled serving of the mixture to the pan. Tip the pan around to spread the batter evenly. *Depending on the size of your pan you may not need to use the full Ladle serving of the batter,
- Cook for 30 seconds or wait until the surface of the crepe is no longer shiny and the edges are starting to slightly brown & pull away from the pan and then flip over and cook for 40 seconds.
- Serve the crepes with your favourite fillings.
If you do make this recipe, be sure to leave a comment below 🙂 I would love to hear if you have tried this recipe or if it has sent some inspiration your way! I would love to see if you re-create this recipe in your kitchen, if you do, feel free to tag me on Instagram!