I’ve always thought that making a crepe sounds daunting, that thin, delicate dough… it looked like a nightmare to work with. Turns out, I was wrong! Recently as a part of a bachelorette weekend I took a crepe class (I know my kind of bachelorette right?) and found that with a few tidbits of knowledge a crepe is really not that hard to make!
First thing’s first, did you know that there is a special crepe skillet? You can use a normal skillet of course (your crepes just may not sit as flat) but I thought it’d be nice to point out the differences.
There are a few major differences:
- THE CREPE PAN IS SHORT WITH STRAIGHT SIDES. This helps the skillet maintain the high heat it needs to cook the crepe quickly.
- CREPE PANS HAVE LARGE FLAT BOTTOMS. This feature helps the crepe to cook evenly and by not having the curved side/bottom it keeps the heat from “circling” back on top of the crepe.
Cecilia, our instructor, swears by weighing your ingredients and I do have to admit that the grams are far more accurate and easy to keep track of but I’ve converted her recipe as best I could to cups!
Simple Sweet Crepe- Courtesy Cecilia
- 2 cups Skim milk–500g
- 1 cup Flour– 250g
- 3 eggs
- 1 tsp salt
- 1/4-1/3 a cup of sugar–50-80g
- 1 and 1/3 TBS Clarified butter–20g (plus more for greasing the pan)
- Optional: 1 tsp Vanilla extract
- If you choose to weigh your ingredients, you’ll want to “tare” (set at zero) your scale first to weigh the flour. Otherwise measure out the flour into a sturdy bowl.
- Next add the salt and sugar and mix with your hands (fun!).
- For those who make pasta, this step will be familiar: Make a “well” in the flour mixture. A well is an indentation in the center of the flour mix that creates a wall of the dry mix around it.
- Add the eggs to the well and whisk in small circles at the center being careful not to break your well wall (this will spill flour into the egg and make a lumpy batter!). The egg will naturally suck up the flour around it so all you need to do is whisk the eggs.
- Add the butter (and vanilla) to the milk.
- Once the eggs have formed a sort of paste inside your well wall slowly expand your circular motion and start pouring in the milk mix little by little. Leave the well wall intact (it should naturally disappear as your whisking motion expands).
- Bring the skillet to medium heat on your stove and brush lightly with clarified butter. Ladle about a half a cup of batter into the pan (a little more if you like thicker crepes) and tilt the pan until batter covers the whole bottom.
- When small holes appear in the top of your crepe flip it with a spatula. TIP: Push your spatula past the halfway point of your crepe (think 2/3 of the way to the opposite edge)before you flip, this will help keep your crepe from tearing!
- Place on a plate under a damp, warm, clean cloth until all crepes are made.
- Fill, fold in halves or thirds and serve!
Popular fillings include Nutella (my favorite), butter and brown sugar (perhaps with a pinch of cinnamon), chocolate ganache, fruit and whipped cream, jams, whatever you feel like trying! You can also store the crepe batter in the freezer, thaw it and use it again!