I’ll always support crepes in a contest between them and pancakes. Why? They are versatile, and their thin and light texture allows me to eat much more of them without being overly full. Sure, a big stack of fluffy pancakes is always appropriate, but crepes are the absolute best for me. Need More Persuasion? Go on reading.
What’s the Difference Between Crepes and Pancakes?
Like pancakes, crepes are made with a basic batter of flour, eggs, milk, and butter. The ratio of ingredients in the batter, which produces various textures in the pancakes, is the primary distinction between crepes and pancakes. Crepes are ideal for rolling, folding, and filling since they are skinny and flexible. They go well with sweet and savory ingredients because of their delicate flavor. On the other hand, American pancakes are thick, fluffy, and much more cake-like.
Make Sweet or Savory Crepes
The basic crepe recipe listed below pairs well with sweet and savory fillings and has a neutral flavor. Add 1 tablespoon of granulated sugar and 1/2 teaspoon of vanilla extract to the batter to make your crepes a little sweeter and more dessert-like.
The best part of crepes is stuffing them with fun ingredients! Try one of these filling ideas for crepes, or go through your refrigerator and pantry for whatever you might need to use up. You can even come up with your inventive flavor combinations.
- Milk and Jam
- Cheese with Ham
- Whipped Cream with Lemon Curd
- Berries and Nutella
- Swiss or spinach with goat cheese
- Ricotta & Berries with a Sweetener
- Banana with peanut butter with cheese and eggs
- Cherries and chocolate
- Citron and apples
Fold or Roll Your Crepes
When you’ve decided on the tasty fillings for your crepes, you can either fold them in or roll them up. Crepes are folded by covering half of them with toppings, folding them in half to seal, and then folding them again to form a quarter-circle. Next, place the toppings in the center or slightly to one side of the crepes, fold one side over the toppings, and then roll to the opposite side.
How to Store Leftover Crepes
Suppose There Is Any Remaining Food! Leftover crepes keep well in the refrigerator for quicker use later in the week. For more extended storage, you can even freeze them. For 4-5 days, store chilled crepes in a gallon-sized zip-top bag or other airtight food storage container. When freezing, sandwich a piece of parchment between each crepe to prevent sticking once the crepes have thawed.
Easy Crepes You Can Make
This easy crepe recipe will make your weekends extra special! Make sweet or savory crepes with all your favorite fillings.
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 cup milk, warmed
- 3 Tbsp melted butter
- 1/4 cup water
- 2 Tbsp cooking oil, for the skillet
- Combine the flour, salt, eggs, milk, melted butter, and water in a large basin. Stir until the mixture is smooth and just a little thick.
Allow the batter to rest for 30 minutes at room temperature, or cover and store in the refrigerator for up to two days.
- A 10-inch skillet should be heated to medium heat when it’s time to create your crepes. Brush with around 1/2 tsp oil once warmed.
To ensure that the batter covers the skillet’s surface equally, pour about 13 cups of the batter into the skillet and tilt it in a circular motion.
- After the batter has set chief, flip it over and cook the other side until golden brown. Depending on your skillet and stovetop, each side will take a different time to cook. You should turn the heat up or down as you continue.
- Repeat the process using the remaining batter, adding oil between each crepe as necessary. The crepes should be stacked on a clean dish and covered with a cloth as they cook to keep them warm. When the crepes have finished cooking, fill, fold, or roll them before serving.
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