(Approx. reading time 1 min 26 secs)
I’ll admit it: making crepes is the worst! Probably even worse than pancakes. Pancakes you can get between 2 or 4 at a time depending on the size of the pan you use, but crepes, it’s only one at a time. Unless you’re a crepe ninja like my mum and manage to cook on three different crepe pans at the sae time.
I might not be at my mum’s level of crepe-making yet, but because the recipe is very easy and hard to mess up I can always make delicious crepes. Even if it takes forever!
Choosing the ingredients
Check all the posts where I talk about flour.
Check all the posts where I talk about milk.
Check all the posts where I talk about eggs.
Basic ingredients will get you sorted when it comes to crepes. You don’t need fancy or expensive ingredients at all, unless you want them!
Crepes, just like pancakes, are a good way to test new ingredients. Just keep in mind that some ingredients and combinations might not give you flexible pancakes you can fill and roll. If you check all my alternative flour posts, you will find lots of fantastic crepe recipes.
I very strongly suggest using a non-stick pan for crepes, or you will hate yourself. However, if you don’t have one, you can add some oil or butter to the pan to prevent the pancakes from sticking and you’ll have to be very careful when flipping the crepes.
Ladle some batter on the pan and spread it around. It should be quite thin! A regular-sized pancake pan will take about 1/2 cup of batter (about the size of a large ice-cream scoop).
When the pancake starts peeling away from the pan and the edges are light brown, flip the crepe over and cook for and extra minute or two.
You can keep the crepes warm and flexible until serving by stacking them on a plate and covering them with a pan lid (or another plate).