Basic Crepes Recipe

I love Crepes, that is a known fact and I used to think that making them was hard and took too long. But the moment I made my first crepes, I have been having fun with these sweet French street food that are famous around the world. So far I have only made sweet crepes but in the coming days, I will be making more savory crepes. So today I thought I would share with you a basic crepes recipe that can be your go to crepe recipe. From there you can add any spices, herbs, fruits, vegetables, drinks like wine or beer and even use different kinds of flours. Crepes are made for everyone, whether you are Vegan, a vegetarian, on a paleo diet or you do not have any dietary needs. There are gluten free crepes, flourless crepes and even 2 ingredient crepes. So you see how much option you have when making crepes! Simple tricks for making crepes include not over beating the batter, a few lumps are okay. If you want a really smooth batter you can use a blender or hand mixer to mix the ingredients. For a finer crepe batter, you can pass the batter through a sieve for that perfectly smooth texture. To get extra crispy crepes make sure the batter is smooth but really runny. Do not put too much batter on the skillet or pan so that the batter can spread thinly around the pan. An important tip while making crepes is to use a non-stick pan. This is because crepes are so thin and will tend to stick and you definitely do not want that! Use a rubber spatula if you can since it is thin and will help you smoothly slide it under the crepe when flipping it. Other than that, making crepes is fun and you get to enjoy the fruits of your hard - or not - labour! Here's my basic crepe recipe.

Ingredients

1 Cup All Purpose Flour (whole wheat flour, seeds flour like almond flour etc)

1 Tablespoon Sugar

1/4 Teaspoon Salt (sea salt, kosher salt)

1/4 Teaspoon Baking Powder (optional)

1/4 Teaspoon Baking Soda (optional)

1 1/2 Cups Whole Milk (dairy free milk, almond milk, nonfat milk etc)

4 Eggs (optional)

3 Tablespoons Butter, melted (margarine, you can use cooking oil)

1/4 Teaspoon Vanilla Essence (any flavour you prefer)

Instructions

Sift flour, baking powder, baking soda, sugar and salt into a medium bowl and whisk to mix. Set aside

Mix milk and melted butter in a cup whisk to mix

Add the wet ingredients to the dry ingredients and whisk to combine. Add in the vanilla essence. Mix well

Do not worry about a few soft lumps

Let batter sit at least 15 minutes at room temperature (or refrigerate)

Heat a nonstick skillet/pan over medium heat

Lightly coat with butter, add 1/3 cup batter and swirl to completely cover bottom of skillet/pan

Cook until underside of crepe is golden brown about 2/3 minutes

Use a rubber spatula to loosen the edge of crepe and quickly flip

Let the second side cook for 1 minute more

Slide crepe out of skillet/nonstick pan and repeat with remaining batter until finished

Serve plain or stuff with your favorite condiments, toppings or drinks

Here are a few of the crepes that I have so far made

Caramelized Apple stuffed Crepes

Caramelized Banana Stuffed Crepes

Kenyan Flag Colors inspired Crepes

Lemon Poppy Seeds Crepes

Red Velvet Crepes