Crêpes are one of my favorite things to make. They’re easy, use few ingredients, and don’t require much technique and still, the results are so pretty. Here I’m making savory crêpes, if you want to convert it to sweet crêpes, instead of 1/2 tsp salt, only at 1/8 tsp and then add 3 tbsp sugar to the batter.
There is a large variety of fillings which lean more towards sauces and spreads. My favorite filling is cream cheese and raspberry chipotle sauce. Trust me, it’s heavenly.
The only thing that may be tough about this recipe is making sure you have the right temperature and the right cooking surface. I use a cast iron crêpe pan, but I’ve seen these done on nonstick surfaces as well.
Recipe 15: Crêpes
Note: This recipe is taken from Joy of Cooking, 75th Anniversary edition. (pp. 649)
- 1 cup all purpose flour (sifted)
- 1 cup milk
- 1/2 cup lukewarm water
- 4 large eggs
- 1/4 cup (1/2 stick) butter, melted
- 1/2 tsp salt
**best to have all your ingredients at room temperature before adding the melted butter. This way it won’t separate out into butter globules.
Make sure everything is a room temperature and mix together until smooth. Then, cover with plastic wrap and press the plastic down to the surface of the mix so that a skin doesn’t form and let rest at room temperature for 30-45 minutes. If you’re making this ahead and plan to refrigerate, make sure the batter is at room temperature before you start pouring your crêpes, it makes a huge difference in how they stick to your pan.
After the 30 minutes are up, lightly grease your crêpe pan with butter and heat on medium-low heat. Pick up your pan and hold it at a slight angle. You’re going to pour 1/4 cup of your batter and rotate the pan (away from the flame) so that the batter can evenly coat it. If there are pockets, don’t worry, they add character. This takes a little practice, so no worries if you don’t get it right off the bat. That, and the first crêpe or two will suck because the pan isn’t hot enough or you’ll be trouble shooting the cooking time.
Once you have it poured, the edges will start to curl away from the sides of the pan. At this point, you can flip the crêpe or peel it up with your fingertips and flip it that way. If it’s too soft, give it a bit more time. After you flip the crêpe, the cooking time on that side will be about half of the initial side, so get ready to transfer it to a plate. Slide your crêpe onto the plate and pour your next one.
This recipe yields about 12 crêpes. Enjoy!