Hello, readers! Austin Carter welcomes you all to Beyond the Bayou Blog bringing you your favorite dishes each and every day. Have you guys ever tried velvety Crepes which are always ready to be a part of your breakfast, snacks, brunch, desserts or whatever you want them to be?
Well, for now, I don’t know about you guys, but I must say I have spent my entire childhood trying different versions of this amazing recipe. Whether they are savory and served with Creamy Pesto Sauce or Sweet and served with my favorite Caramel Apple Butter Ice Cream, I am always up for them whenever they are made in my home.
My mother used to style them in different shapes just to make me feel a bit creative about them. But the triangular one has always been my favorite. No worries! You will get to know about the different shapes, fillings, and variations of this recipe in this article. All you need to do is just stick down to your seats and read the entire blog so that you do not miss something interesting. Let’s begin!
How Are Crepes Different from Pancakes?
Crepes, similar to pancakes, use a basic batter made from flour, eggs, milk, and butter. The key contrast lies in the ingredient proportions, resulting in distinct textures after cooking. Crepes are extremely thin and flexible, ideal for filling, folding, and rolling. Their subtle taste complements sweet and savory fillings. In contrast, American pancakes are thick, fluffy, more akin to cake, and typically topped with sweet condiments.
Crepes Recipe
Equipment
- Skillet (8-inch or larger)
- Blender or food processor (or large mixing bowl and whisk)
- Spatula
- Large Plate
- Parchment paper (optional)
Ingredients
- 3 Tablespoons 43g unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan
- 1 cup 125g all-purpose flour (spooned & leveled)
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup 180ml whole milk, at room temperature*
- 1/2 cup 120ml water, at room temperature
- 2 large eggs at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Melt 3 tablespoons of butter, cool for 5 minutes.
- Blend cooled butter with flour, sugar, salt, milk, water, eggs, and vanilla until smooth.
- Chill batter for 30–60 minutes.
- Grease skillet with reserved butter, pour in batter, cook until set (1–2 mins per side).
- Repeat with remaining batter, buttering skillet between crepes.
- Fill crepes with desired ingredients, fold, and serve warm or at room temperature.
Nutrition
Consider These Filling Options!
The joy of crepes lies in filling them with various ingredients! Raid your fridge and pantry for leftovers and get creative with flavor combinations. Here are some filling ideas for crepes:
- Yogurt and jam
- Ham and cheese
- Lemon curd and whipped cream
- Nutella and berries
- Spinach with goat cheese or Swiss cheese
- Peanut butter with chocolate chips
Variations That Are a Must-Try!
- Make gluten-free crêpes: Substitute traditional all-purpose flour with a 1:1 gluten-free all-purpose flour blend.
- Make vegan crêpes: Use a flax egg instead of a traditional egg and plant-based butter for vegan-friendly crepes.
- Add spices: Enhance the batter with a touch of your preferred warming spice like ground cinnamon, cardamom, ginger, or pumpkin pie spice.
- Add fresh herbs: Incorporate finely chopped fresh herbs such as chives, basil, dill, rosemary, or tarragon into the batter for extra flavor.
What to Serve with These Crepes?
