They can go sweet or savory, depending on your preference!
For a dish that seems so fancy, crepes are surprisingly easy to make at home.
After all, they are just thin pancakes but oh, what pancakes!
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Are Crepes Really French?
Crepes can veer sweet or savory with plenty of filling options for either.
Forget about intimidating chef skills or fancy equipment.
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Crepes require only patience.
Once you get the hang of making them, there is no stopping you.
The batter should be the consistency of heavy cream when you begin cooking the crepes.
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If it thickens too much while it sits, just stir in a bit more milk.
(The flour will thicken the batter the longer it sits, just like with regular pancake batter.)
Sweet or Savory Batter?
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You could also experiment with adding other flours, such as a combination of white and whole wheat flour.
Savory crepes from Brittany are traditionally made with buckwheat flour!
A stainless steel pan may present sticking problems unless it is very well seasoned.
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A seasoned cast-iron pan may work, but it is heavy and hard to manipulate quickly.
How to Make French Crepes in 5 Steps!
Keep cooking until the batter is used, then eat!
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Reheat them in the oven or in a hot pan before filling and serving.
What Kind of Filling Do You Use?
Now comes the fun part: the filling!
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Or you could spread them with your favorite jam and roll up for a quick snack or breakfast treat.
More Delicious Batter-Based Recipes to Try!
How To Make French Crepes
Use whole milk for best flavor and color.
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For savory crepes, skip the sugar and vanilla in the batter.
Pour into a bowl.
(The batter can be refrigerated, covered, for up to 3 days.
Heat an 8- or 10-inch non-stick skillet or well-seasoned crepe pan over medium heat until hot.
Pour 1/3 cup of batter into the center of the pan.
Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom.
Cook for 1 to 2 minutes, or until the crepe is golden on the bottom.
Use a rubber spatula to loosen the edge of the crepe all around.
Slide the finished crepe onto a plate.
Place one crepe on a plate and fill it with your filling of choice.
Either roll the crepe or fold it into quarters and top with additional toppings if desired.
Reheat in a buttered skillet.
