Claiming to be The Perfect Crepe Recipe is a bold statement, especially if you are not French, oui? That means the results have to be spot-on. The perfect crepe must have crispy edges. It must also be pliable with an elastic consistency. And finally, it should also be able to contain oozing chocolate hazelnut spread. Or maybe you prefer your crepes with billowy whipped cream and a scoop of vanilla ice cream, drizzled in chocolate.
The History of Crepes
A crêpe or crepe is a type of very thin pancake. There are two types of Crêpes. The first kind is a sweet crêpes (crêpes sucrées). The second type is the savory galettes (crêpes salées). Fillings can range from sugar to eggs to cheese. It really depends on your mood.
Crêpes belong to the general category of ancient Greek Tiganitai, meaning “frying pan”, which, in English, is literally translated to Pancakes. The French term “crêpe” derives from the Latin crispa, meaning with “creases”. The name “galette” came from the French word galet (“pebble”) since the first gallettes were made on a large pebble heated in a fire. (wikipedia)
Making The Perfect Crepe Recipe
Making the perfect crepe recipe requires a few basic ingredients which can be found in most households. These ingredients include all-purpose flour, sugar, eggs, milk, butter, salt and vanilla extract for added flavor.
In order to make an evenly thin crêpe, it is crucial to have a batter without lumps, which is difficult. After whisking the batter, it is best to let it rest for half an hour, or even overnight, to let the bubbles from whisking disappear from the batter. You may even mix the batter to a fine consistency by using a blender or mixer.
The Perfect Crepe Recipe Technique
The right tools to create the perfect crepe are needed once your batter is ready. Professional chefs use a crepe pan and a wooden rateau for spreading the batter. However, I use the more versatile non-stick pan and rubber spatula. Flipping the crepes is made easier if your pan’s edges are curved.
Making crepes takes some coordination. You need to be able to rotate the pan around to spread the batter evenly and quickly. Bring the pan to medium heat. Then spread a thin slice of butter around the edges and bottom. Scoop a ladle full of batter and slowly pour it into the pan. Quickly rotate the pan to spread the batter evenly. The goal is to evenly cover the bottom of the pan with as little batter as needed.
Allow the crepe to start cooking for 15-20 seconds then give the pan a shake to loosen the crepe. If you’re confident enough with your cooking skills, flip the crepe over. If not, then use the spatula and carefully flip the crepe. Cook on this side for 10-15 minutes until you can shake it free from the pan.
Remove the crepe and place it on a serving platter. Repeat the process until all the batter has been used. Stack each crepe on top of one another to keep them warm.
Fillings and More Fillings
Fillings can be either sweet or savory. Depending on the mood, I like both styles. The filling can be as simple as a mixture of sugar and cinnamon. Similar to my Moafletta recipe, you can use butter and honey. Some of my sweet favorites include filling them with hazelnut spread, vanilla ice cream drizzled with chocolate syrup and filling them with caramelized bananas.
Some fun savory versions include melted Swiss cheese, olive tapenade, or scrambled eggs. It’s truly up to your imagination.
The best part is that these crepes have an amazing pliable and stretchy characteristic which makes folding them with your favorite filling a breeze. You can fold them like a burrito, shape them like a cone, or roll them into a cigar shape.
Whichever way you choose, you’re going to love The Perfect Crepe Recipe. Bon Apetit!
Check out the Kosher Cowboy’s other dessert recipes here.
The Perfect Crepe Recipe
DESCRIPTION
INGREDIENTS
- 1 cup all purpose flour
- 1 tbsp granulated sugar
- ⅛ tsp salt
- ¾ cup milk
- ½ cup water (room temperature)
- 2 large eggs (room temperature)
- 5 tbsp butter (room temperature (3 tbsp for recipe, 2 tbsp for cooking))
- 1½ tbsp vanilla extract
INSTRUCTIONS
- In a large mixing bowl, combine and mix dry ingredients. Slowly whisk in milk and then water, eggs, vanilla extract and butter until the batter is a smooth. It's best at this time to refrigerate the batter for at least 30 minutes. It can even be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Heat a 10-12" non-stick skillet to medium heat. Add a thin slice of butter and rotate pan to lightly cover the bottom and sides.
- Using a soup ladle, scoop the batter and pour into the pan while rotating the pan to evenly spread the batter so that it thinly coats the bottom. Place back on heat for 15-20 seconds.
- Shake the pan so that the crepe slides free, then flip the crepe over and cook for 10-15 seconds. Remove the crepe and place it on serving platter.
- Repeat the process, stacking the crepes, until all the batter is used. It should yield 6 crepes.
