$1.16 RECIPE / $0.19 EACH
In a contest between crepes and pancakes, I’ll take crepes every time. Why?
Because they’re so versatile (you can stuff them with sweet or savory ingredients) and have such a thin and light texture, I can eat a lot more of them before getting too full.
Sure, a huge stack of fluffy pancakes has its place, but crepes are my absolute favorite.
CREPES AND PANCAKES: WHAT’S THE DIFFERENCE?
Crepes are produced with a simple mixture of flour, eggs, milk, and butter, similar to pancakes.
The fundamental distinction between crepes and pancakes is the component ratio in the batter, which gives the pancakes various textures.
Crepes are ideal for filling, folding, and rolling since they are thin and flexible. Their delicate taste complements both sweet and savory dishes. Pancakes in the United States, on the other hand, are thick, fluffy, and cake-like.
CREPES, SWEET OR SAVORY
Food: Homemade CrepesSource: Taste Of Home
The basic crepes recipe below is flavorless and goes nicely with sweet or savory fillings. Add 1 tablespoon granulated sugar and 1/2 teaspoon vanilla extract to the batter if you want your crepes to be a little sweeter and more dessert-like.
FILLINGS FOR CREPES
The nicest part about crepes is that you can stuff them with whatever you want! Make your own flavor combinations by rummaging through your fridge and pantry for whatever you might need to use up, or try one of these crepe filling ideas:
- Yogurt and jam
- Ham and cheese
- Lemon curd and whipped cream
- Nutella and berries
- Spinach and goat cheese or swiss
- Sweetened ricotta and berries
- Banana and peanut butter
- Egg and cheese
- Chocolate and strawberries
- Apples and cinnamon
CREPES SHOULD BE FOLDED OR ROLLED
After you’ve decided on the interesting fillings for your crepes, you may fold or roll them into the crepe.
Cover half of the crepe with your toppings, fold the crepe in half to shut it, and then fold it in half again to make a quarter-round crepe.
Place your toppings down the center, or slightly to one side, of the crepes, then wrap one side over the toppings and roll to the other side.
HOW TO KEEP LEFTOVER CREPES SAFE
If anything is left over! Leftover crepes keep nicely in the refrigerator for use later in the week, and they can even be frozen for extended storage.
Refrigerate crepes for 4-5 days in a gallon zip-top bag or other airtight food storage container. Place a piece of parchment between each crepe before freezing to prevent them from sticking together.
EASY HOMEMADE CREPES
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Servings: crepes
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INGREDIENTS
- 1 cup all-purpose flour ($0.07)
- 1/2 tsp salt ($0.02)
- 2 large eggs, room temperature* ($0.46)
- 1 cup milk, warmed* ($0.20)
- 3 Tbsp. melted butter ($0.33)
- 1/4 cup water ($0.00)
- 2 Tbsp. cooking oil, for the skillet ($0.08)
INSTRUCTIONS
- In a large mixing bowl, whisk together the flour, salt, eggs, milk, melted butter, and water until a smooth and slightly thick batter forms.
- Allow 30 minutes for the batter to rest at room temperature, or cover and refrigerate for up to two days.
- Heat a 10-inch skillet over medium heat when ready to create crepes. Brush with 1/2 tsp oil once the pan is heated.
- Pour about a third of a cup of batter into the skillet and tilt it in a circular motion to allow the batter to uniformly cover the skillet’s surface.
- Cook until the batter is mostly set, then turn and cook until golden brown on the other side. Depending on your skillet and stovetop, the overall cook time for each side will vary. It’s possible that you’ll need to adjust the heat as you go.
- Repeat with the remaining batter, adding additional oil as required between crepes. To keep the crepes warm, put them on a clean platter and cover them with a cloth. Fill, fold, or roll the crepes when they’ve all been cooked, and serve.
NOTES
*Rather than solidifying as soon as it comes into contact with cold milk and eggs, using room temperature or slightly warmed milk and eggs lets the melted butter distribute more evenly into the batter.
To prepare sweet crepes, whisk together 1 tablespoon sugar and 1/2 teaspoon vanilla extract.
NUTRITION
- Serving: 1 crepe
- Calories: 216 kcal
- Carbohydrates: 18 g
- Protein: 6 g
- Fat: 13 g
- Sodium: 279 mg
- Fiber: 1 g
CREPES – STEP BY STEP INSTRUCTIONS
Food: CrepesSource: Taste Of Home
- 1 cup all-purpose flour, 1/2 teaspoon salt, 2 large eggs (room temperature), 1 cup milk (room temperature), 3 tablespoons melted butter, and 1/4 cup water in a large mixing bowl.
- Whisk together the ingredients until they form a smooth batter that runs off the spoon. Allow 30 minutes for the batter to rest at room temperature, or cover and refrigerate for up to two days.
- Preheat a nonstick frying pan to medium heat. Brush 1/2 tsp oil over the pan’s surface once it’s hot.
- Pour approximately 1/3 cup of batter into the center of the pan, then tilt the skillet in a circle to thinly coat the surface.
- It may take some experience to get the batter to properly cover the surface, but don’t worry; even if they’re not precisely shaped, they still taste delicious! It’s also a fun Saturday morning game. It’s time to flip the crepe once the batter is mostly set.
- Cook until golden brown on the other side. Because the time it takes to cook the crepe till golden brown on both sides varies depending on your skillet and the features of your stove, you may need to experiment and adjust the heat as you go.
- As you finish cooking the crepes, arrange them onto a platter and cover with a clean towel to keep them warm. This recipe makes approximately six crepes.
- Once they’re all done, fill them up and enjoy! Place your contents along the center or slightly to one side of the crepes, then fold one side in over the toppings and roll to the other side.
- Place your fillings on one half of the crepe and fold to close it. To make a quarter-round, fold in half once more.
- Once that, you can top the crepes with powdered sugar, whipped cream, or maple syrup after they’ve been filled and folded or rolled.
What is your favorite filling for crepes? Please share in the comments section below.