Easy Sweet and Savory Crepe Recipes
Sweet or savory, crepes are perfect for pretty much any time of the day.
Part of the magic of crepes is seeing how they make it from rolling it out so paper-thin, to arranging it to the most decadent dish you’ve ever seen. It might seem intimidating at first, but making it at home is possible! Making sure you follow the tips and techniques below will guarantee perfect crepes every time.
Tips to make the perfect crepe:
- Get your pan to heat up slowly. Letting your pan get hot too quickly will have you constantly adjusting the heat, which will tend to get too hot or too cool. Heat your pan up gradually (you’ll have to find out which temperature works best for you), and this will prevent your crepes from sticking to the pan.
- Be patient. What you’re looking for before you flip the crepe is a surface that is no longer shiny, and with edges that are just beginning to brown. This indicates that your crepe has released from the bottom of the pan, and is ready to be flipped.
- Crepes can be stored frozen. There are times when you’ll end up with more crepes than you need. The good news is that crepes keep well in the freezer. Store them by stacking them up, each one lined with wax paper to prevent them from sticking together. The next time you’ll have a crepe, simply take it out of the freezer to thaw and reheat.
Crepe au Froment
This type of crepe is perfect for sweet fillings. The best thing about crepes is that there are limitless possibilities for fillings. If the amount of choices seem overwhelming, there are tons of ideas on the internet for crepe combinations.
- 300g all purpose flour
- 50g sugar
- 4 eggs
- 60cl of whole milk
Makes 14 crepes
- In a bowl, beat eggs and sugar together. Gradually add the flour and milk in small batches to make sure no lumps will form. Mix until smooth. You should end up with a runny batter that spreads out easily.
- Heat up a pan and melt in some butter. Pour in the batter with a ladle, and quickly spread it out by rotating your pan. Let it cook until the surface is no longer shiny and the edges are just starting to brown. Flip. Cook the other side for a few more seconds until fully cooked.
You can choose to keep it simple by cooking it with browned butter and a sprinkle of brown sugar, drizzled with a little lemon juice. Or if you really want to indulge, go for the foolproof nutella and fresh fruit combo. If you’re feeling really extra, whip up some cream and get all the fresh fruits you have. Make a layer of cream and fruits, stacking the crepes like a cake.
This buckwheat crepe recipe works best for savory dishes. It gets its name from the type of flour used, which obviously, is buckwheat. These have a slightly nutty flavor, which makes it ideal to combine with ingredients like cheese, ham, spinach, and more.
- 300g buckwheat flour
- 60g all purpose flour
- 50cl of whole milk
- 1 egg
- 25cl of water
- 1 tbsp sea salt
Makes 14 crepes
- Combine buckwheat flour, all-purpose flour, and egg in a bowl. Gradually pour in the water and milk to make sure it’s smooth with no lumps. Beat to incorporate air into the batter. Season with salt.
- Leave it to rest for at least 4 hours or overnight.
- Melt butter into a flat pan, leaving a thin coating of butter on the surface. Once your pan is hot, pour in a ladle of the batter. Quickly rotate the pan to spread it out into a thin layer. Once the surface is no longer shiny and the edges are just beginning to brown, flip gently. Continue to cook for a few seconds until the other side is cooked.
For this crepe, I used ham, cheese, and egg as a classic filling. Simply melt butter in a pan, place your cooked crepe and crack the egg in the middle. While it cooks, lay out your ham and cheese fillings. Continue to cook until the cheese is all melted and the egg is cooked.