Crepe. Is it “krape” like grape, or “krep” like prep? Some people I know say crepe like “creep,” so…I don’t know! Despite the different ways to pronounce it, there is only one love like my love for crepes.
I have never made crepes before because I had already decided a long time ago that if I ever made crepes, I would only make them with a crepe pan set like chefs do at Las Vegas buffets. And so I’ve waited half my life to receive a set for Christmas or my birthday…but seeing as there are better things to do than to wait around for things that will never come around anytime soon, I decided to make crepes in a normal non-stick stir-fry pan.
One reason why I enjoy crepes so much is their versatility. You can fill them with whatever you want, even if they don’t fit (because we all know how easy to get overexcited about fillings and toppings). I made a savory version with a whole egg cooked with green onions and garlic butter, crispy bacon strips, and shredded pepper jack cheese, as well as a sweet peaches n’ cream crepe with homemade peach jam, chopped candied cashews (also homemade), and drizzled with condensed milk. I have to say that they were perfect for my family and me.
Basic Crepe Batter (recipe adapted from Our Best Bites)
Servings: 5-6 crepes (6″ diameter)
- 1 egg
- 1 Tbs flavorless oil (I used sunflower seed oil; canola or vegetable work, too)
- 1 Tbs white sugar*
- ½ cup all-purpose flour
- ¾ cup milk
*I cut the sugar amount by more than half, so you won’t need to completely omit the sugar for savory crepes. You can if you’d like, though.
- If using a blender, skip steps 2-4 and just combine all ingredients until batter is smooth and lump-free. If combining by hand, start batter by creaming together egg, oil, and sugar until pale yellow.
- Add flour in small batches (about 2 tablespoons at a time) and whisk well. Make sure the mixture is smooth before adding more flour.
- If mixture becomes too thick to mix (like above) and you have leftover flour, add a splash of milk, whisk until smooth, and add flour again.
- Alternate between milk and flour until all flour and milk are mixed in. Crepe batter should be very thin and smooth.
- Heat pan on medium-high and butter lightly before each sheet of crepe.
- Pour about ¼ cup batter onto lightly-buttered pan and immediately swirl pan in circular motion to cover the bottom of the pan. Cook until batter sets, then flip and cook for 15-30 more seconds.
- Fill with desired ingredients, and enjoy!