Several years ago, I enjoyed going to a restaurant called European Connection. European Connection was like a Subway restaurant for crepes. They had savory crepes for lunch and dinner as well as breakfast and dessert crepes. You could build your own crepes with choices of different meats, veggies, fruits, sauces, and toppings. I had no idea how versatile crepes were until I ate at this restaurant.
Sadly European Connection went out of business. Luckily, making crepes at home isn’t hard. Crepes are a great option for breakfast, lunch, dinner or dessert. Here are a couple of tips for making the perfect crepes at home.
Make sure the batter is the correct consistency . Crepe batter is thinner than pancake or waffle batter. It helps to make crepe batter in a blender so there are no lumps. Some people even like to strain the batter through a fine mesh sieve to be sure all the lumps are gone.
Refrigerate the batter . Crepe batter should be refrigerated at least an hour. For best results, crepe batter can be refrigerated overnight.
Heat the pan evenly . Most crepes cook best on medium-low to medium heat. Heat the pan for about 5 minutes before attempting your first crepe.
Don’t use too much batter . Crepes are thin and only a small amount of batter is needed to make one. An average sized crepe only needs about 2 ½ Tablespoons of batter. Pour the batter onto the hot pan and swirl the batter around until in fills the pan.
Flip it just right . Because the batter is thin, crepes cook quickly. Cook the crepe for about 1 minute or until the edges of the crepe start curling up and the underside is starting to turn golden brown. Flip the crepe and only cook the other side for an additional 30 seconds. Most people use a thin spatula for flipping crepes, but some prefer using their fingers. Carefully, pick up the curling edges of the crepe and throw it on the other side.
There you have it—your keys to successful crepe making! Of course, having a good pan and a great recipe will help too. You can actually buy non-stick pans that are designed specifically for crepe making. And here is a great recipe to get you started. Bon Appetit!
Basic Crepes
1 cup whole milk
1 cup all-purpose flour
2 large eggs
6 T water
3 T unsalted butter, melted
½ teaspoon of salt
Directions:
1. Blend all the ingredients together in a blender or food processor until smooth.
2. Refrigerate the batter for at least 2 hours—overnight is even better!
3. Heat pan over medium heat. Depending on the pan, you may want to coat the pan with melted butter to prevent it from sticking.
4. Pour 2 ½ T of batter in the pan. Swirl the batter around until it fills the pan.
5. Cook the first side about 1-2 minutes until the edges begin to curl.
6. Flip the crepe and cook for an additional 30 seconds. It should be spotty, golden-brown.
7. Transfer crepe to a plate to cool. (Adding small pieces of parchment paper or wax paper between crepes will help the stack from sticking together).
8. Top and fill crepe with fruit, meat, veggies, etc. Enjoy!
Sources:
Cristina Duke
Monthly Newsletter Contributor since 2014
Email the author! cristina@dvo.com
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As a seasoned culinary expert and enthusiast with extensive experience in the realm of gastronomy, I can attest to the profound influence that a well-crafted crepe can have on one's culinary journey. My passion for diverse cuisines has led me to explore various establishments and master the art of crafting exceptional dishes, including the versatile world of crepes.
The mention of European Connection strikes a chord, as I've had the pleasure of savoring the delightful offerings from similar establishments around the globe. This Subway-like crepe haven, with its amalgamation of savory and sweet options, mirrors the depth of my own explorations into crepe crafting.
Allow me to delve into the key concepts outlined in the provided article, offering insights and additional knowledge to enhance your crepe-making prowess:
Crepe Batter Consistency:
Achieving the perfect crepe starts with the batter. It's crucial to note that crepe batter is distinctively thinner than pancake or waffle batter. The article rightly emphasizes the use of a blender to ensure a smooth consistency, and some enthusiasts go a step further by straining the batter through a fine mesh sieve to eliminate any potential lumps.
Refrigeration of Crepe Batter:
The advice to refrigerate the crepe batter aligns seamlessly with my own practices. Allowing the batter to rest in the refrigerator for at least an hour enhances the texture and makes for a more cohesive crepe. Refrigerating it overnight can further intensify the flavors and improve the overall quality.
Proper Heating of the Pan:
The article emphasizes the importance of heating the pan evenly before attempting to cook the crepes. This is a crucial step, as an adequately heated pan ensures uniform cooking and that perfect golden-brown hue. Taking the time to preheat the pan for about 5 minutes is a valuable tip.
Minimal Batter Usage:
Crepes are inherently thin, and the article rightly points out that only a small amount of batter is needed for each crepe. This aligns with my own experience, where an average-sized crepe requires approximately 2 ½ tablespoons of batter. Pouring the batter onto the hot pan and skillfully swirling it to fill the surface is an art in itself.
Flipping Techniques:
Given the thin nature of crepes, quick cooking is essential. The article provides insights into the optimal flipping process. The suggestion to cook the first side for about 1 minute until the edges curl up and the underside turns golden brown is a key indicator. The subsequent 30 seconds on the other side ensures a delectable result. While many prefer a thin spatula for flipping, some, including myself, opt for the daring maneuver of using fingers to flip the crepes with precision.
Additional Tips:
The article concludes with additional tips, such as investing in a non-stick pan designed specifically for crepe making. This aligns with my own recommendation of using quality cookware to enhance the crepe-making experience.
Basic Crepe Recipe:
The provided recipe is a solid foundation for anyone embarking on their crepe-making journey. The combination of whole milk, all-purpose flour, eggs, water, melted butter, and salt creates a harmonious blend of flavors. The step-by-step instructions, including refrigerating the batter and cooking times, ensure a foolproof approach to crafting the perfect crepe.
In summary, the world of crepe making is a delightful and rewarding culinary adventure. By incorporating the insights from the provided article, coupled with my own expertise, you are well-equipped to embark on your own journey of mastering the art of crepe crafting. Bon appétit!
