How to make crepes couldn’t be easier with this uber quick and simple Crepes recipe.
Quite simply, this is a crepe recipe that will show you how to make crepes, or how I make crepes anyway.
How to make crepes couldn’t be easier and I reckon a simple crepes recipe is way more versatile than the buttermilk pancakes so often oozing butter and maple syrup (damn, I love those buttermilk pancakes). My wife thinks it’s sacrilege to have anything other than lemon and sugar for her crepes topping, although I do prefer the savoury tones of a slice of brie and couple slices of parma ham.
Crepes, the svelte European counterparts to our big fluffy American pancakes…
I confess that I only write recipes that excite me, such as the wonderful and big and fluffy buttermilk pancakes recipe that I grew to love whilst living in America. I also duplicated the banana pancakes of south east Asia (known as the banana pancake trail), and I’ve even written a top 10 tips on making pancakes for pancake day!
But I’ve been somewhat remiss in regards to the humble crepe, so here it is; my crepe recipe on how to make crepes, good for Shrove Tuesday, great all year round. They couldn’t be simpler but are so versatile in how you dress a crepe.
A crepe can sit quite happily as a sweet, or as a savoury lunch; have fun with the fillings as the options are endless!
How to make crepes
Crepe Recipe – Ingredients:
1 cup plain flour
1 cup milk
Pinch of salt
Vegetable oil for frying
Lemon and sugar for dressing
Mix together all the ingredients except the vegetable oil.
In a medium hot pan, pour in the oil, coat the pan and drain away the excess.
Pour a ladle of pancake mixture into the middle of the pan and quickly tilt the pan in different directions to help the crepe mixture spread thinly across the pan.
Once it has firmed up and turned opaque (about a minute) flip it over and cook the other side for another minute.
Serve with a squeeze of lemon and sprinkling of sugar if you must..