There is something satisfying about making your own crepes. They are not only easy to make but you could customize the filling to your heart content with no one to judge you. My firs choice combination is chocolate hazelnut spread and sliced bananas. You could always pack it with fresh strawberries and whipped cream or spread on your favorite jam and honey. For savory version, fill the crepes with ham, mushroom and cheese, scrambled eggs or even roast beef.
You do not need any fancy equipment, crepe pan or wooden rateau to make crepe. As long as you have a regular large non-stick frying pan, you are good to go. Some recipes call for blending the batter with a food processor but mixing it in a bowl with a whisk does the job for me too.
The consistency of the batter should resemble a runny cream. If the batter is too thick, it will be difficult to achieve a thin layer and the texture will be too chewy. If it is too thin, your crepe will break easily in the pan. The measurement below works well for me. If you ever find the batter to thick, simply add a little more milk.
It takes a little practice swirling the batter into shape but from a scale of 1 to 10, I would say the level of difficulty is 3. Simply hold the pan handle with one hand and pour the batter in the centre of the pan and quickly swirl it around to form a round shape. The first one is always the “test batch” but by the third crepe, you are pretty much on track. Even if they do not look perfect, rest assured they’ll still taste good.
½ cup (64 g) all-purpose flour
2 tsp sugar
1/8 tsp salt
1 large egg (I’m using 60 g)
¾ cup (175 ml) milk
¼ tsp vanilla extract
makes 5 to 6 crepes
In a large bowl, add in flour, sugar and salt.
Add vanilla extract to the milk.
Crack the egg into the flour and slowly pour in the milk, stirring gently with a whisk.
Mix until smooth.
Strain the batter through a fine sieve. We are looking for a smooth and silky texture.
Let it rest for at least 30 mins at room temperature (You could prepare the batter a day in advance and refrigerate until ready to use).
Heat a large pan (about 8 to 10 inch) over medium heat.
Lightly grease the pan with a thin coat of oil by spreading it with a paper towel.
Hold the pan handle with one hand and pour a ladle of batter into the centre of the pan. Quickly swirl it to form a round even crepe. Do not worry if it is not perfect.
Cook for about 1 min on each side.
Transfer to a plate and repeat with the rest of the batter.
You should be able to get 5 to 6 crepes.
Spread on your favorite filling and top with sliced fruits if you wish.
*You could make the crepes in advance, stack them on top of each other and cover with cling wrap. Refrigerate for up to 2 days and warm them in a pan slightly before eating.