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Basic Crepes {and Video}

Crepes

Have you made crepes? These thin French pancakes are addicting-ly fun to make, once you get the hang of it!  They’re also extraordinarily versatile — they can be eaten as an entree, stuffed with anything from cheese to vegetables to meat, or as a dessert, topped with fruit, whipped cream, and of course, the ever popular Nutella!

We’ve deemed this week Crepe Week, and have both a savory and sweet recipe to share with you!  We’ve also developed a video to show you the technique of cooking them and flipping them (since it’s a bit easier than describing in words). It can be tough when you start out (expect to scrap your first one or two), but once you get the hang of it, it’s a breeze!

This recipe actually came as inspiration from our work on the Green Mango Cafe benefit cookbook. While the Green Mango Cafe is in Cambodia (it’s a training restaurant for at-risk girls), the menu has dishes from various international cuisines, since it’s aimed at tourists. So crepes just happen to show up on the menu! (France also occupied Cambodia from 1863-1953 – fun fact!)

Erin of Naturally Ella was kind enough to work with us on this recipe – we developed it as a meld of our favorite method from Julia Child, and the Grilled Cheese Crepe recipe from Erin’s blog.  We also added half-wheat flour, which we’ve been doing with a lot of baked goods lately. (Substituting half buckwheat flour also works, and adds good flavor.)

Take a look, and get ready for a few ways to use crepes to come!

More on our Cambodia project and adventures
Cambodia Series

Basic Crepes

Makes 8 to 10 8-inch crepes

What You Need
1/4 cup all purpose flour
1/4 cup whole wheat flour (or buckwheat flour)
1/4 teaspoon kosher salt
2 eggs
3/4 cup milk
1 1/2 tablespoons grapeseed or vegetable oil

8-inch skillet and chopstick, for cooking

What To Do

1  In a medium bowl, stir together 1/4 cup all-purpose flour, 1/4 cup whole wheat flour, and 1/4 teaspoon kosher salt. Vigorously whisk in 2 eggs, 3/4 cups milk, and 1 1/2 tablespoons oil until smooth.

2   Assemble your crepe making station: get an 8-inch skillet, plate, towel or piece of wax paper, chopstick, bowl of batter, and 1/4 cup measure.

3  Cook the crepes:
-Heat an 8-inch skillet to medium low heat, and lightly grease it with oil with a paper towel.
-Pour in just under 1/4 cup batter and roll it around so that it covers the pan (check out the video above for this trick).
-Wait for about 30 seconds until it is cooked.
-Use the chopstick to loosen the edges. Flip the crepe, then cook for another 15 seconds on the other side.
-If you’ve made it this far, place the done crepe on the plate, and cover with a towel.

If you’ve never done this before, it takes a bit of practice!  You may have to scrap one or two of your first crepes until you get the hang of it. You also may need to reduce the heat after cooking a few, and/or grease the skillet again with oil mid-way through.

Check out the video above to see how to do it in action!

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SonjaBasic Crepes {and Video}

Comments 15

  1. Mandi

    Thank you so much for this post!
    I’ve been dreaming about a little restaurant near where I went to college that served nothing but crepes, and with nothing like there where I live now, I wanted to make my own, but was dissuaded by thinking (obviously incorrectly) that I need a special pan, etc…
    I will be making these VERY soon.

    1. Alex

      Great! I’m sure a special pan would help with the flipping, but with a little practice you can definitely do without. :)

  2. Eileen

    Oh, I keep meaning to make crepes, but for some reason I also keep putting it off. Yours look amazing! Looking forward to seeing what fillings you chose. :)

  3. Brett

    Nice tips and video. I recently discovered 3 Days in Paris at the City Market in downtown Indianapolis. Very tasty crêpes for when you can’t get to France or make them yourself.

    1. Post
      Author
      Sonja

      Agreed – they are very tasty! 3 Days in Paris is also at the Broad Ripple Farmer’s Market, for those in Indy. They mentioned to me once that they also use a flour blend similar to below (but I don’t want to give away all their secrets, so I won’t reveal the exact ingredients :) ). Make sure to check them out, Indy residents!

  4. Heidi @ Food Doodles

    OK, I thought I had to be the only one that finds making crepes fun! So glad I’m not, haha. These look great, and remind me that it’s been way too long since I made crepes. I’ve never actually had savory filled crepes, so I’m curious to try that out sometime. Sweet filled ones are so delicious though :)

  5. Courtney Jones

    I’ve enjoyed many crepes, but have yet to make them myself. Your video was extremely helpful and now I feel ready to try them! Looking forward to trying all sorts of filling combinations!

  6. noa

    My family is from brittany (france) and crêpes are our thing… passed down generation to generation. These don’t look right. Too thick. Crepes should be like lace at the edges. Also, wheatflour is used when you make “dinner” crepes (with a sunny side egg, cheese or ham or all three in it) but not for sweet crepes.
    3/4 cup of milk? Try like half a litre. The batter should be milky but not.. “battery”. In fact it should be like eggnog even slightly more liquid.
    We also don’t use only milk but cut the milk w/beer or even water. Sometimes cognac…
    A crepe should be paper thin but not dry so you can’t just pour the batter in THEN spread it around (your pan isn’t hot enough btw) It’s got to splash in as you vigoursly shake that batter around as fine as possible. It’s a technique. The high heat and watery batter cooking quickly is what will form the lace edges…
    When the edges lift up , you flip it over, quick.
    I’m sorry but those are just thin pancakes

    1. Madeleine

      I am also from France and completely agree with Noa and all of her comments. My mom cut the milk with water, and also made the batter with beer. She would also add a splash of rum for sweet crepes. Mardi Gras was my favorite day, bicycling as fast as I could from school, in time to see a high pile of crepes on a plate. Ate them sprinkled lightly with sugar. The crepes have to be very very thin, with little holes, just like lace. Also, when my mom flipped the crepe, she had a tiny coin in her hand, as this was supposed to bring you good fortune :)
      I only wish I had her old pan today…
      I enjoy your blog, keep up with the fun recipes.

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