Classic Basic Crepe Batter
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Do you think you can only get the perfect crepe with fancy equipment? I used to hold myself back too, but you can make the perfect crepes at home with every day tools! This Classic Basic Crepe Batter will give you excellent crepes, and you can go wild with fillings!
If you’ve followed this blog for awhile, you know that I’m a bit of a pancake lover. Yes, that’s a joke! To say “a bit” is totally an understatement! There was a time where I used to make a new pancake stack every single Saturday! I’m such a fan of pancakes that on Instagram, I was known as the “pancake king!” I was always eager for creating a new stack every week, and it was totally something to look forward to! These pancakes really made the weekends that much more special! You can see for yourself - check out all the pancake recipes I have here! From Buttermilk Pancakes, Red Velvet, Funfetti M&M, to very unique pancakes such as the Yin & Yang Cookie, Chocolate Chip Cookie Pancakes with Milk Dip, or the Coffee Pancakes with Mocha Syrup, I’ve certainly explored a wide range of pancake recipes to suit all tastebuds!
Pancakes are fantastic of course, but ever since coming to Canada, crepes have always been on my mind. I’d have indulge in them for special desserts with my girlfriend or I’d have savoury crepes to enjoy as a special lunch with co-workers, back in the times of office work! Every time I had crepes from a creperie, I’ve always wanted to make them myself. However, I never did until recently because I thought you needed fancy equipment to make the perfect thin crepes. Well, thank goodness I finally decided to not let that hold me back!
The reason why I finally decided to try my hand at making crepes was because - to be honest! - I had no idea what to eat for lunch one day. I didn’t want a boring chicken sandwich again, and I really wanted to elevate lunch. I don’t know about you, but ever since working at home I’ve wanted to make the most of it by making fun and freshly prepared lunches! So why not make some savoury crepes?
And that’s the day my life changed! I made the most epic chicken crepes! They turned out perfectly! So yes, you can make amazing crepes without the tools used at a creperie, so whether you’re craving sweet or savoury, follow the recipe for this batter and get creative! This batter is your blank canvas, and you can do whatever you’d like after you’ve learned to master the basic crepe! Let’s get to it!
What are Crepes?
Crepes are ultra thin and delicate French pancakes. Turns out that “crepe” comes from the Latin word “crispus”, which means curled up! This refers to the fact that you can either roll crepes up into a tube shape, or fold them in a triangle or square. I’ll show you how to do all of this in this recipe!
Once you have your basic batter, you can make either sweet our savoury crepes with a single batter recipe. In fact, you can even go all out with Crepe Suzette, which have a caramelized sugar and butter glaze with orange or tangerine zest! I’ve never tried that but would definitely love to!
Ingredients for basic crepes
We won’t need many ingredients to make this simple Classic Crepe Batter. Let’s review what we’ll need:
Yup, for simple crepes that’s all you need! I’m sure you already have everything in your kitchen already!
Tools Needed for the Best crepes
For the best crepes, I honestly recommend that you do have a little crepe kit consisting of the crepe pan and the crepe spreader and spatula.
I unfortunately don’t have these tools! Perhaps one day, but that day isn’t today, and I’m not going to hold off good food because I’m missing a couple of things! Let me tell you how you can easily make crepes using tools you probably already have in your kitchen! Here are my essential tools for making crepes at home:
They still are thin, soft, and crispy! Of course, they’d be that extra 5% better if I had the full kit, but these three tools will do the job and still deliver amazing results, so fear not! Let’s get to how to actually make our crepes now!
Mastering the basic crepes
Make the Batter
How to Make Batter by Hand
Measure the flour, milk, salt, sugar and eggs in a bowl and whisk until combined. Do not overmix the batter.
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
How to Make Batter in a Blender
Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not overmix the batter.
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
How to Make the perfect thin crepes
Heat a non-stick pan or crepe pan on medium heat and add 1/4 to 1/3 Cup of batter at the center of the pan. Swirl the pan around to spread the batter thin. you have a crepe spreader, this would make this much easier.
Let the crepe set and once you are able to slide the crepe around, carefully flip the crepe use a crepe turner or a fish spatula. Briefly cook the other side and then flip it back.
Spread any filling for the crepe and fold the crepe as desired. You can either roll it into a cigar by spreading the mixture down the diameter of the crepe, or into a square parcel by spreading it in the middle.
Toss your green salad mix with some dressing and top it on your crepe. Serve right away!
ways to fold your crepe
There are no hard and fast rules about how you should fold your crepe. Although some shapes do have their own advantages. Rolling it happens to be the easiest for me, but you might find folding into in half, a triangle or a square much simpler. If you can fold paper a certain way, I’m most certain you can do the same with a crepe.
Whats next, crepe airplanes? :)
Crepe variations
I’ve had a ton of fun exploring different ways to enjoy crepes - both sweet and savoury! Here are some combinations I think are absolutely delicious and I definitely recommend you try - good for any meal!
Savoury Ideas
Cheesy Chicken & Spinach: I have the recipe for this crepe here! This combo has mozzarella, cream cheese, and shredded chicken!
Ham & Cheese: For this simple crepe combo, I recommend cubed ham and a combination of Monterey Jack cheese and Swiss cheese!
Bacon & Chorizo & Egg: Perfect for breakfast! Cook your bacon and chorizo separately. Then, cook the omelette over your crepe batter, and add your meats and filling in there. Some cheddar cheese would go really well here too!
South Indian Inspired Potatoes: A fun fusion crepe idea! Sauté onions, curry leaves, and mustard seeds in ghee or oil. Transfer these to a bowl, then cook your crepe. Add in the sautéed onions and add in boiled potatoes. Mash the potatoes directly onto the crepe and season with turmeric. There you go!
Sweet Ideas
Nutella: Use your favourite chocolate hazelnut spread or homemade Nutella and spread on that luscious chocolate goodness!
Nutella & Fruit: I have the recipe for this awesome sweet crepe here! I have homemade Nutella and sliced strawberries and banana. Simple and so good!
Peanut butter & jam: Who doesn’t love a peanut butter and jelly sandwich? It’s a classic, but take it up a notch by adding this mighty duo inside your crepe!
S’mores: Add some marshmallows, crumbled graham crackers, and chocolate. This will be an ooey gooey delight!
Cookies & cream: Toss in some whipped cream (perhaps homemade!) and crumbled Oreo cookies. Top with more cream and Oreo cookies for a heavenly treat!
What’s your favourite crepe filling? Let me know in the comments! I’ve realized that the combinations really are endless, and I’d love to try more both sweet and savoury options to switch things up!
Keeping the crepes Warm!
Ideally, you’ll make your crepes “to order!” Preheat your oven to 200 F before starting to make your batter. Get a large baking tray ready. No need to spray it or cover it in aluminum foil. After you’ve cooked the first pancake, using your spatula, take it off the pan and transfer it onto the baking sheet. Repeat with the other pancakes until they’re all done! Having the oven at 200 F won’t cook the pancakes even more, but they’ll be warm as if they were fresh off the pan!
Can I make crepe batter ahead of time? Can I make the crepes themselves ahead of time?
As mentioned above, ideally you would make your crepes to order, so you can enjoy them at their best. You certainly could make the batter ahead of time, or prepare the crepes themselves and add fillings later!
If you just want to make the crepe batter and have it ready to cook, it will stay best in the fridge for 2 to 3 days. You could stretch beyond that - I wouldn’t go further than 5 days - but you’ll notice that the crepe batter will start to brown and become a bit thicker. Not the best, but still workable! I wouldn’t keep your batter in the fridge beyond five days.
To store the crepe batter, transfer to an airtight container, or keep in a bowl and cover with plastic wrap.
If you want to make plain crepes to add fillings in later, simply cook your crepes as directed above. The safest way to store your crepes is probably to have them on a plate and cover the plate with plastic wrap. I would leave them flat on the plate and covered so that they don’t break!
Common Mistakes when making crepes and How to Fix Them!
Over mixing = Bad: Don’t over mix the batter, we don’t want to overwork the eggs. This will ensure the crepes stay nice and soft.
Maintain reasonable heat: Make sure the pan is not too hot otherwise the pancakes will become too brown and crispy. A good way to test for this is when you add butter to the pan it should remain white. If it turns brown and nutty instantly, take the pan off the heat for a minute or so.
Use a delicate hand: Crepes are delicate, use a crepe turner/fish spatula/thin spatula to turn the crepes.
Watch How to Make classic crepe batter here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Classic Crepe Batter
Ingredients
- 1 Cup all purpose flour
- 1 Cup milk
- 2 Eggs
- 1/2 tsp Salt
- 2 Tbsp sugar
- Butter for cooking
Instructions
- Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not overmix the batter.
- Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
- Heat a non-stick pan or crepe pan on medium heat and add 1/4 to 1/3 Cup of batter at the center of the pan. Swirl the pan around to spread the batter thin. you have a crepe spreader, this would make this much easier.
- Let the crepe set and once you are able to slide the crepe around, carefully flip the crepe use a crepe turner or a fish spatula. Briefly cook the other side and then flip it back.
- Spread your filling if using in the crepe and fold the crepe as desired. You can either roll it into a cigar by spreading the mixture down the diameter of the crepe, or into a square parcel by spreading it in the middle.
- Toss your green salad mix with some dressing and top it on your crepe. Serve right away!
Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
