Sunday, July 02, 2006

Crepe Recipe

This is our favourite recipe for crepes. It makes tender, delicate crepes that are suitable for sweet or savoury fillings.

Makes 8 crepes (18cm diameter).

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

2 large eggs (we use eggs with a minimum weight of 59g)
75g (1/2 cup) plain flour
188ml (3/4 cup) milk
Oil or butter, for greasing pan

Lightly whisk eggs in a medium bowl. Add half the flour and whisk or stir until the mixture is smooth. Add remaining flour and mix well to form a smooth paste. Add milk gradually, whisking or stirring between each addition to make a smooth batter.

Transfer crepe batter into a container with a pouring spout to make it easier to pour the batter into the pan. Leave batter to stand for 30 minutes before using. If preparing batter more than 30 minutes in advance, cover and store in the refrigerator until required.

After at least 30 minutes standing time, stir the batter before using. If your batter is lumpy at this stage, you can pass it through a fine sieve to remove the lumps. ©

Lightly grease a non-stick pan with a diameter of at least 18cm. Place pan over medium or medium-high heat.

When pan is hot, pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a crepe with a diameter of about 18cm. If you find that the batter is a little too thick to produce a thin, even crepe, add a dash of extra milk to the batter.

Cook until the top of the crepe loses its shiny, wet appearance and the underside is lightly browned. Loosen edges of crepe with a spatula. Flip crepe and cook the other side until it has begun to colour. Remove cooked crepe from pan and place crepe on a plate.

Lightly grease pan before cooking next crepe. Stack cooked crepes on plate. After cooking the first couple of crepes, you may need to reduce the heat slightly if the pan starts to get too hot.

Use crepes immediately, or cover and refrigerate until required.


Anonymous Anonymous said...

This looks really yummy. Am going try it out. Am wondering how much ahead of tiem can I prepare the crepes. Can it be made hours ahead or even a day ahead?

8/8/06 5:36 pm  
Blogger Amanda and Debbie said...

We have made these crepes up to one day in advance. Just refrigerate them and make sure they are tightly covered so that they don't dry out.

8/8/06 6:09 pm  
Anonymous Anonymous said...

Yumm! I absolutely love crepes! Such a delicious and fabulous resipe!

20/1/07 1:28 pm  
Anonymous Anonymous said...

You can use half soda water and half milk for a lighter crepe - the Hungarian way!!

7/2/07 4:00 pm  
Anonymous Anonymous said...

this website has so many of my favourite recipes! :) hurray :D

27/2/07 8:49 pm  
Anonymous Anonymous said...

this loks lovely. but, do you HAVE to leave it for 30 minutes? can't you jsut use it straight after mixing?

4/4/07 9:50 pm  
Anonymous Anonymous said...

Wow. Looks good :D. Gonna go make them now. Good website to, lots of good recipes!!!!!!

25/4/07 9:46 am  
Blogger Amanda and Debbie said...

Hi Anonymous,

During the 30 minute resting period, the flour absorbs liquid and air bubbles escape from the batter. We have always rested our crepe batter and don't know whether using the batter immediately would make a noticeable difference.

10/5/07 3:15 pm  
Anonymous Anonymous said...

Tried making it without resting it first, quite a few airbubbles, and sometimes breaks when lifting out of the pan, but tastes the same. Also using canola oil brought out the egg taste more :P

Great recipe!, absolutely delicious

13/5/07 8:46 am  
Blogger Pilar - Lechuza said...

Here in northern part of Spain called Galicia, we make "filloas" that are a type of crepe but instead of milk we use broth made from salted meats. They are very tasty and moist. I recomend you to make some and notice the diference.You can see them in my blog.

27/5/07 8:03 pm  
Anonymous Anonymous said...

Would I be able to freeze these crepes, then thaw and fill them at a later date ?

18/6/07 8:21 pm  
Blogger Amanda and Debbie said...

Yes, these crepes should be fine to freeze. You could freeze them with a piece of baking paper between each crepe so they will separate easily.

21/6/07 10:43 am  
Anonymous Anonymous said...

Yummy! I made these crepes yesterday and they were absolutely delicious! Thanks!

10/7/07 10:25 am  
Anonymous Anonymous said...

How long can I leave the actual mixture in advance before I cook them. Days?

10/7/07 4:09 pm  
Blogger Amanda and Debbie said...

Hi Anonymous

We have made this crepe batter up to four hours in advance. We store the batter in the refrigerator in a covered container. The batter thickens slightly when prepared hours in advance, so we add a little more milk to obtain the correct consistency. A number of other websites suggest that crepe batter is suitable to prepare up to one day in advance, but we have not tested this.

18/7/07 8:13 pm  
Anonymous Anonymous said...

the last time i made crepes im sure there was more ingrediens like sugar and vanilla and cocoa for chocolate arent these crepes bland?

23/7/07 9:24 am  
Blogger Carolyn said...

I made these crepes for the first time last night using a chicken filling for tea. My 10 year old fussy eater loved them. I can wait to you this recipe again

28/7/07 12:48 pm  
Anonymous Anonymous said...

I was in home ech the other day and my teacher said that the correct way to do them is not to turn them.i tasted one and it was fine.i have not tried this recipe as yet though but i am eager to.

29/7/07 9:32 pm  
Anonymous Anonymous said...

use half beer half milk to make the batter lighter.

8/8/07 1:03 pm  
Anonymous Anonymous said...

This looks so nice! I'm doing a French assignment and had to choose a recipe... I choose this one!! ROCK ON! :D

27/8/07 6:10 pm  
Blogger Freemama said...

The crepes turned out really well, light and fluffy. Forgotten to let the batter stand for 30 mins though.. Will remember that next time!

7/10/07 9:06 pm  
Anonymous Anonymous said...

I have always made my crepe batter the night before. I blend my ingredients to a smooth consistency, and refrigerate till morning. This has been a Christmas breakfast tradition in my family for generations. My great grandma Memere, French of course, has passed her recipe down the tree and to my knowledge it hasen't changed.
This is a fine recipe, but add a teaspoon of pure vanilla extract(per the 8 crepe volume). Unfortunately, my inherited added ing. I cannot divulge. sorry, gave Memere my word. Also for a fluffier texture, only brown one side, You'll find it easies to roll your fresh fruit compote inside, cover them with real whipped creme, and pure New England maple syrup. All thats left is to enjoy them. There is no better breakfast in my opinion. Merry Christmas to all.

25/12/07 2:39 am  
Anonymous Anonymous said...

These are lovely crepes. I sifted the flour and then left them in the fridge to settle for about an hour. Very easy recipe with lovely outcome!

6/2/08 9:25 am  
Anonymous Anonymous said...

this recipe waas really good i liked how thhey were lighht and didn't taake long to cook and they tasted really nice mum even liked them will use again thanks alot!!!!!

22/5/08 9:25 pm  
Anonymous Anonymous said...

hello, recipe looks great going to make them tonight. Just wondering what do you serve with them?

28/5/08 8:03 am  
Blogger Amanda and Debbie said...

Currently, we have two filling recipes on the site:

Cheesy Broccoli Crepes
Chicken Crepes

30/5/08 4:02 pm  
Anonymous Anonymous said...

If you spread your favorite jam on them roll them line them up in a dish pour thicken cream over them and vanilla sugar put them in the oven till golden it takes about 1/2 hour they are yummy!!!

31/5/08 9:17 pm  
Blogger mohacsy said...

Anonymous Jane said...

You can use half soda water and half milk for a lighter crepe - the Hungarian way!!

7/2/07 4:00 PM

OMG, my father is hungarian and makes crepes with soda water. Funny thing is he can't cook to save himself but his crepes are the most amazing things EVER!!!, and he still makes them for me if i see him on my birthday. You would be crazy not to make them this way:)

17/8/08 10:52 am  
Anonymous Anonymous said...

cool recipe

23/8/08 1:45 pm  
Anonymous Anonymous said...

i tried this and it was great :) thanks

21/10/08 4:36 pm  
Anonymous Anonymous said...

It is a greatt recipe. i tried it and it was soo good. if you need 2 make the recipe sweeter though because its not as sweet as pancakes due to the fact there is no sugar. Sprinkle icing sugar or regular sugar onto at the end to give a nice effect and yummyer sweeter taste.

28/10/08 9:26 am  
Anonymous Anonymous said...

Loved the recipe!!!!!! We put savory filling in the crepes they made a fantastic lunch!!

31/1/10 1:56 pm  
Anonymous Ling said...

excellent recipe - thanks

13/10/10 11:09 pm  
Anonymous Anonymous said...

I am croatian and we make them with 1/2 milk 1/2 soda water.. they are always amazing!

26/5/11 6:54 pm  

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