Crepes are delicious. Contrary to popular belief, they’re not that difficult to make. All you need to be successful in your crepe endeavors is a good recipe, patience, and a non-stick pan. Once you have practiced your crepe-making skills, the possibilities are endless. Simply pick a filling- sweet or savory, and let the fun begin. Here are a few helpful hints that will ensure success for you when making crepes:
Start with good ingredients. Buy unbleached flour; never use regular, bleached flour.
Buy a good quality Teflon pan, and don’t use metal utensils when flipping your crepes.
Whole milk makes a better quality product, same with real butter.
Always make sure you let your batter rest for at least 1 hour; this lets the gluten relax. The end result will be a soft, tender pancake as opposed to one that is gummy.
Try to use your crepes the same day they’re made to ensure freshness.
Strain your crepe batter to remove any lumps.
Fill your crepes with fresh ingredients; no need to ruin all of your hard work with canned, or preservative-filled food products.
- 1 cup all-purpose flour, unbleached
- 2 eggs
- 1 cup whole milk
- 1/4 teaspoon salt, 1 teaspoon sugar
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Chef Chuck Kerber