Throughout this article, you will find recipes and tips for successful and delicious french crepes. Making crepes is a relatively simple task, quite similar to pancakes. For crepe and pancake fans, this article offers various tips and recipes tricks.
Crepes or Pancakes: what’s the difference?
That’s a question which deserves to be answered before delving deeper into this post.
A french crepe is a thin pancake of wheat or buckwheat, cooked in a pan or a griddle. The main difference between crepes and pancakes is that crepes are thinner and more elastic, whereas pancakes are thicker and fluffy. Gluten is more present in crepes as the batter is more worked out, thus giving crepes their elasticity. Crepes originated first from Brittany where they were prepared both for savory and sweet dishes, depending on the flour type. Here we are talking about sweet crepes, which are to be eaten with sugar, honey, jam, or butter.
How to prepare french crepes?
To prepare crepes, some are essential ingredients, including flour, butter, milkand eggs.
- Four eggs,
- 40 g sugar,
- 200 g of flour,
- sifted carefully,
- half a liter of milk,
- 2 tablespoons of lager beer (or rhum),
- 50 g oil,
Peanut butter, a pan, a small towel, and a spatula. These are the basic ingredients and equipment you’ll need to prepare crepes for about 3-4 people.
In addition to these, other ingredients may be added to give great additional flavor to your french crepes. Anyway, the process of preparing custom crepes is the same, with a few little variations.
The first step is to mix eggs with sugar until you obtain a smooth liquid, which will be added gradually to the flour until you get a smooth paste. At this point, it is important to mix the flour into the liquid so it doesn’t become lumpy; then add oil and milk. You can use a robot to mix the liquid dough quicker. You must remember to mix the batter until air bubbles form, which is good for oxygenation. After that, let the batter rest for an hour or two before cooking it, otherwise your dough will be elastic and difficult to maneuver.
After the rest period ends, heat the pan over low heat, then spread a thin layer of oil on the stove with the corner of a folded towel. This trick will prevent the batter from sticking to the pan. Butter would work too. Simmer for a moment, then pour one quarter of dough in the pan. Rotate the pan to allow the dough to extend over the oil. Cook for a moment, then use a spatula to flip the crepe. Cook until both sides are golden brown. Next, remove the crepe from the pan.
It is advisable to stack them on the same plate to keep them warm. You can use thin cooking paper sheets to prevent crepes from sticking to each other.
Tips for successful crepes
When you choose your ingredients, pay attention to the quality of milk you use. Lean mainly toward non-coagulated milk, otherwise you will have a crepe batter full of lumps. Also, read the label to avoid buying skim milk, which is less suitable for crepes.
To enhance your crepes, you can replace the water with a glass of cider or apple juice, or whatever fruit juice that you are fond of. In other words, you can customize your crepes using ingredients such as fragrant orange blossom, lemon or orange zest, or fruit yogurt instead of milk to vary the scent of your delicious crepes.