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Easy Crepes Recipe

Missing the taste of holiday or just looking for a quick tasty bite? Check out these crepes recipes that will turn a simple day divine!

Crepes, also known as thin pancakes, have a rich history that dates back centuries. Originally from France, they have become a beloved dish around the world, enjoyed for their simplicity, versatility, and delicious taste. In this essay, we will explore the history of crepes, their evolution over time, and their cultural significance.

The history of crepes is a fascinating one, as they have been enjoyed by people throughout history, from peasants to kings. It is believed that crepes were first created in the Brittany region of France around the 12th century. At this time, crepes were called galettes and were made with buckwheat flour. They were a popular food for peasants, as they were inexpensive and filling.

As crepes became more refined over time, they were made with wheat flour instead of buckwheat flour and were served with sweet fillings like fruit and whipped cream. They became a popular food in French courts and were served at royal banquets. Crepes continued to spread throughout France and became a popular street food. Creperies, small restaurants that specialize in crepes, began to pop up throughout the country. Crepes were served with a variety of fillings, including cheese, ham, eggs, and chocolate.

Crepes are a simple and quick dish to make at home. The basic batter ingredients include flour, eggs, milk, and salt, which are mixed together to create a smooth batter. The batter is then rested for a short period of time to allow the flour to absorb the liquid and prevent lumps. After whisking the batter again, a small amount of butter is melted in a non-stick pan over medium heat. A ladle of batter is then poured into the pan and swirled around to create a paper-thin, golden-brown crepe. The edges of the crepe are then gently lifted and the crepe is flipped over to cook on the other side. Once cooked, the crepe can be filled with a variety of filling ingredients, such as fruit, chocolate, cheese, or vegetables. The crepe is then folded or rolled, garnished, and presented on a plate for serving.

Crepes are a versatile dish that can be served as an appetizer, main dish, or snack. They are also a popular party food, as they can be easily made in advance and stacked on a plate for guests to enjoy. Crepes are often enjoyed during holidays and celebrations, such as Shrove Tuesday, Mardi Gras, and Lent. In France, crepes are traditionally eaten on Candlemas Day, which is celebrated on February 2nd. This holiday marks the end of the Christmas season and is a time for eating crepes and enjoying other festive foods.

Crepes have become an important part of French culture, as they are enjoyed throughout the country and are a symbol of French cuisine. They are also a popular food in other countries, such as Russia, where blinis, a type of crepe, are served during Maslenitsa, a week-long celebration before the start of Lent. In Sweden, crepes are served on Fat Tuesday, which is the day before Lent begins.

Ingredients

(20 crepes)

Type 1 – Basic

3 cups / 400g Flour
2½ – 3¾ cup / 600-900g Water
¼ teaspoon / 1.5g Baking soda (NOT baking powder)
2 tablespoons / 30g Cooking oil (optional)
½ teaspoon / 3g Table salt

Type 2 – Added protein

3 cups / 400g Flour
2½ – 3¾ cup / 600g – 900g Water
¼ teaspoon / 1.5g Baking soda (NOT baking powder)
½ teaspoon / 3g Table salt
1 cup / 250g Quark / Skyr / Greek yogurt (low fat high protein)

Type 3 – Posh

3 cups / 400g Flour
1¼ cup / 400ml Milk
1 medium / 50g Egg
⅞ cup / 200g Water
¼ teaspoon / 1.5g Baking soda (NOT baking powder)
1 tablespoon / 15g Butter (for frying)

Note: A tablespoon of sugar or any sweetener can be added to either of the recipes but its absolutely not necessary.

How to make crepes

Put the selected type of ingredients into a bowl.
Start mixing ingredients together. Keep mixing until we get a smooth runny thin mixture
Heat medium size frying-pan on high heat. If the non stick coating isn’t that non-stick apply a thin coating of oil or butter before each crepe.
Pour some batter into the tilted pan.
Then tilt the pan with a circular motion so that the batter coats the surface evenly. Add some extra batter if necessary. Depending on the burner cook for about 1 to 2.5 minutes until the bottom gets some golden brown spots. When the side of the crepes start to roll up the crepes should be good to flip. Loosen and flip it over to the other side.
Cook the other side for another minute then the crepe is ready to be filled with anything edible we can imagine. Some roll it others fold it but it’s only a matter of preference.
In case a visual aid is needed: