How to Make Crepes Fast and Easy

Crepes are the perfect food for any meal.

Whether you're looking for a satisfying main course or a decadent dessert, the versatile crepe will meet your needs. With just a few ingredients, you can whip up a delicious batch of crepes to suit any occasion. Experiment with different fillings, such as cheese, fruit, eggs, vegetables, chocolate or even just plain sugar. You're sure to find a combination that will be a hit.

Things You'll Need

• Mixing bowl
• 250 g flour
• Pinch salt
• 30 g butter, cut into chickpea-sized pieces
• 25 g sugar
• 4 eggs
• 1/2 liter milk
• Spoon
• Hand mixer
• Vegetable oil
• Paper towels
• Non-stick pan
• Ladle
• Fillings of your choice

Instructions

1. Put all of the dry ingredients into a bowl. Add the eggs and milk and stir briefly with a spoon. Mix with a hand mixer until the batter reaches a syrupy consistency.

2. Pour a tablespoon of vegetable oil into a non-stick pan and smear it with a paper towel. Keep the oiled paper towel handy for use between every three or four crepes. Heat the pan at high heat for about 2 minutes, then lower it to medium heat.

3. Pour a ladle full of batter into the pan and move the pan in a circular motion so that the batter spreads around. Flip the crepe after about one minute, when the first side is cooked. Cook the other side for about 20 seconds.

4. Add cheese, sugar, chocolate, fruit or other fillings.

5. Fold the crepe in half, then in half again in the other direction, to form a triangle.

Tips & Warnings

• Don’t worry about lumps when stirring with the spoon. They will disappear when you use the hand mixer.

• Let the batter sit for 30 minutes (after you complete Step 1), if you have time. This will allow it to thicken slightly. If the batter is too thick after waiting, gradually add water until it regains your desired consistency. You can use beer in place of water to make a lighter batter.

• Could be addictive. You may find meat and cheese or vegatable or any other concoction in these savory crepe.

References

• Samuel Arrouas; Chef; Paris, France
• "The New Moosewood Cookbook"; Mollie Katzen; 2000

Resources

• Read this Article in Spanish