How To Make Crepes- The Easy Way– Learn how to make crepes and fill them with your favorite items.
This is an article about what crepes are and how to make them in an easy way.
Also, the recipe teaches you how to make sweet crepes filled with jam as a delicious option for a simple dessert. Kids love crepes especially if you serve them with their favorite jam!
Most of my recipes on this blog have a story. Many of them are recipes I grew up with and loved all my life, other are inherited from friends and family.
This Easy Crepes with Jam Recipe comes from a dear friend.
She taught me two of her favorite recipes she grew up with and I am more than honored to share them with you.
what are crepes:
Crepes are the European cousin of the American pancakes. They are thin and made with flour, milk and eggs without the use of a leavener that you see in the American pancakes. The batter is spread very thin in a frying pan and cooked on both sides.
Simple and easy to make, these crepes are a staple for many European countries. They are the most popular in France, but every country has a version of this wonderful dessert.
Where I come from, the concept of pancakes is not very well known, but crepes are made in any household.
The men in particular take pride in showing you how to flip the pan, so the crepes get cooked evenly on both sides.
Moms or grandmas disappear in the kitchen, only to come out with a mountain of warm crepes filled with homemade jams and preserves.
Crepes are a big deal back there but also a cheap and delicious dessert that can be consumed during the day.
I do not remember having crepes for breakfast, but for sure I had them as a dessert after lunch, as a snack in the afternoon, or even for dinner.
The crepe batter is made in advance and allowed to rest, so the flour swells and any air beaten in during preparation has time to dissipate.
Allowing the batter to rest will ensure that the crepes are soft and even. This is an important step.
How to pronounce crepes:
Read about this here.
Are crepes the same as the American pancakes?
No, they are not. Crepes are a thinner version of a pancake. While both items are made with the same ingredients, the crepes batter is runny, while the pancake one is thicker and dense.
Also, the pancakes batter has either baking powder or baking soda.
Crepes can be made either savory or sweet.
They are suitable for any meal of the day and can be filled with a multitude of items, from ham, cheese to jam and whipped cream.
Savory crepes: can be made with all purpose flour or buckwheat. If you make them with buckwheat (a naturally free gluten flour) they are called galettes.
- shredded chicken
- cooked mushrooms
- ham and cheese
- smoked salmon and cream cheese(add some chopped herbs like dill or parsley)
- cooked hamburger meat with tomato sauce
- cooked broccoli with bacon
- cooked spinach and Feta cheese
- omelette with Feta cheese and dill
Sweet crepes: these are made with all purpose flour and a small amount of sugar is added to the batter.
- cottage cheese with raisins and sugar
- nutella and slices of banana
- sliced bananas and caramel sauce
- cream cheese with orange preserves
- sweetened whipped cream and fresh fruits, like berries or peaches
- chocolate sauce
- fruit preserves
How To Make Sweet Crepes- The Easy Way:
The recipe is very easy to make.
Step1. Blend eggs and milk together, add oil and sugar, then gradually add flour and salt.
Mix until smooth and lump free. To achieve a lump free consistency of the thin batter, you need to whisk really well. If you have a blender, you can blend the batter until it is smooth.
To tell you the truth, as we are in the era of multiple kitchen gadgets, so most bloggers out there use a blender for making the crepes batter.
if you do not have one, there is not a big deal. Use a whisk or a fork and work that batter really well, until all the lumps are gone.
Step2. The next step will be to clean up and allow the batter to sit for about 15-30 minutes before you start cooking the crepes.
The batter can sit in the fridge for up to one day if you choose, for example, to make the crepes in the morning, but prepare the batter the night before.
Step3. Using a 5-6 inches skillet, spoon out some batter into the center of the skillet and then roll the pan to let the batter run to the edge, to keep it as thin as possible.
Let it bubble and then with a fork or knife lift a corner of the crepe and flip it. Both sides should be a little brown but still soft.
Step4. Place the cooked crepe on a plate and continue the same way with the rest of the batter. Stack the crepes on top of each other.
My grandmother used to cover the crepes with a plate positioned upside down to keep the crepes warm.
Secret: Butter the rims of each crepe to keep soft.
You can wrap them like this after you spread the jam or any other filling on their surface:
Roll them to obtain a closed cylinder.
Stack them on top of each other and serve them warm, or cold. They are delicious either way.
You can also roll them in an easier way, as you can see in the photo below, or just fold them in four.
Optional: Dust them with powder sugar. Children love them especially if you use their favorite jam, marmalade or jelly! DELICIOUS!
Can I replace the milk?
Yes, you can. Use any kind of milk you have. You can also use almond milk, cashew milk, soy milk or even water.
Can I use self rising flour?
Yes, you can, but keep in mind that self rising flour contains baking soda, so the crepes will come out thicker due to the rising agent in the flour.
Can I freeze them?
Yes, you can absolutely freeze crepes and the process is very simple. You can make up a large batch and place them in the freezer wrapped in parchment paper and placed in freezer bags.
They should be kept for up to 3 months. Defrost them slowly in the refrigerator, or in the microwave in 10 seconds increments.
- Blend together eggs, milk, oil and sugar.
- Gradually add flour and salt.
- Mix until smooth and lump free.
- Let mixture sit for up to 15 minutes in a covered bowl.
- Heat up 5-6 inch skillet with melted butter.
- Spoon out mix into center of skillet and then roll the pan to let the batter run to the edge to keep it as thin as possible.
- Let it bubble and then with a fork or knife lift a corner and flip the crepe.
- Both sides should be a little brown but still soft.
- Remove and stack. Butter the rims of each pancake to keep soft.
- Serve with jams and jellies. Roll them up and serve warm or cold.
- Recipe can be cut in half for a smaller batch.
Amount Per Serving: Calories: 76Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 29mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 3g