A simple and delicious recipe for French crepes, or thin French pancakes.
USING A CREPE PAN OR PANCAKE PAN
You can make crepes or pancakes in any non-stick pan, but a special crepe pan has very low sides which makes sliding the crepe out of the pan easier. I have an old and trusty T-Fal crepe pan.
USING A PANCAKE SPATULA
Unless you are skilled in flipping pancakes, I recommend using a wide pancake spatula which makes flipping crepes and pancakes a breeze.
THE FIRST PANCAKE
As with any pancake recipe, the first pancake usually doesn’t always turn out or look right, often because the pan hasn’t come to the right temperature and/or because there is too much butter in the pan. In my husband’s family, they actually fight over the first pancake because they claim it to be the tastiest from all of the butter it has absorbed!
CONSISTENCY OF BATTER
Depending on the dimensions of your pan, you will have to play around with quantities of butter and batter to find the right balance for the perfect crepes. You might also have to thin the batter with some milk if the batter is too thick.
It is important to let the batter rest so that the gluten in the flour has time to rest, leading to softer and less chewy crepes. If you have left the batter to rest overnight, you might need to thin the batter a little with a dash of milk.
Any leftover crepes can be kept in the fridge, covered in clingfilm, and gently reheated in a non-stick pan before serving.
My sister-in-law freezes her crepes and thaws them in the microwave for a quick snack or meal for her kids.
MAKE IT GLUTEN-FREE & DAIRY-FREE
To make gluten-free crepes which are also dairy-free, substitute the flour in this recipe for buckwheat flour and replace the milk with water. This will produce what the French call “galette de sarassin“, which are typically served with a savoury filling.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.