Crêpes are a true favourite at my house, something I have made hundreds of times but never get sick of. One simple recipe, lots of possibilities! You can use this recipe to make sweet or savoury crêpes with small changes.
A few ideas for sweet crêpes:
-crêpes with sugar (crêpes au sucre)
-crêpes with butter and sugar (crêpes au beurre et sucre)
-crêpes with lemon and sugar (crêpes au sucre & citron)
-crêpes with jam (crêpes à la confiture)
-crêpes with Nutella (crêpes au Nutella)
A few ideas for savoury crêpes:
-crêpes with ham & gruyère cheese (crêpes jambon gruyère)
-crêpes with buttery mushrooms and gruyère cheese (crêpes champignons gruyère)
-crêpes with goats cheese and ham (crêpes fromage de chèvre et jambon)
Lots of possibilities, now let's start making!
-250g (or 2 cups) of plain flour
-a pinch of salt
-1 teaspoon of white sugar (to omit if making savoury crêpes)
-410 ml (1 and 2/3 cups) of milk
-125 ml (1/2 cup) of water
-a small cube of melted butter (enough to cover a tablespoon once melted)
-1 teaspoon of vanilla extract (to omit if making savoury crêpes or if you don't like vanilla)
Makes 12 or more crêpes depending on your frying pan. If you love crêpes, buying a special crêpes' pan will make things easier and ensure they are thin and cook quicker. You can pick some for $10 or more from good kitchenware shops.
Sift the flour, salt and sugar in a bowl and make a well in the centre. In a separate bowl, whisk the eggs gently and mix them with the milk and water. Pour the liquid slowly into the well by making sure you incorporate the dry and wet ingredients together without lumps until you have a smooth consistency. I usually start with a wooden spoon and then progress to use a whisk once the batter is smooth. To aerate the batter a bit I use an old-fashioned whisker for a few minutes at the end but it's a personal preference and not essential. You then stir in the melted butter followed by the vanilla extract (for sweet crêpes) into the batter until incorporated. Cover the bowl with clingwrap and place in the fridge for 20 minutes.
Once the 20 minutes have elapsed, mix the batter to check its consistency. If the batter looks too thick, I add a bit of milk until its thin enough for my liking. Heat your crêpe pan or a deep non-stick frying pan. My crêpes' pan doesn't need to be greased with either butter or oil but some pans may need it or if you are a bit fan of butter then grease your pan with a little butter before frying the crêpe batter. Pour in enough batter to cover the base of the pan in a thin layer and remove any excess. Cook over moderate heat for about one minute or until the batter comes off the pan. Flip the crêpe with a spatula onto the other side and cook for another minute. Enjoy with any type of toppings you like! My favourite toppings are sugar or strawberry jam, what's yours?
Checkout this small video I made a while ago for Instagram of me flipping crêpes for a bit of fun!
Note: To make my crêpes, I use good quality ingredients for best results such as organic or free range eggs, unbleached plain flour, full cream milk, butter and premium vanilla extract.