Perfect crepes batter recipe (sweet or savory)

Crepes (or crêpes) are originally French, but with different names and multiple variations in shape, they are a classic in all gastronomic cultures in the world. This basic recipe for crepes batter is very useful and is worth having in your repertoire, because it can be used interchangeably for crepes with sweet or savory filling.

The quantities above indicated are enough for approximately 10 crepes of 20 cm in diameter.

Crepes around the world

The term crepe is of French origin (originally crêpe), although it would be better to speak in plural, because they are prepared in quantity and it is never possible to eat just one! They are also called panqueques in Latin-America, a name surely related to the English pancake. In Italy we find crespelle, in Eastern Europe palačinky (Palatschinken in German) or naleśniki, in Scandinavian countries plättar are very popular, in Russia there is a smaller version called blini… and so we could continue with this list at length.

The basic ingredients for crepes

The basic batter for crepes is prepared with eggs, milk and flour, usually wheat, although “fitness” options prefer oat flour and some regional variants, such as gallette bretonne, use buckwheat flour. Other flours are also very tasty, such as spelt, while corn flour is preferred in many countries. And of course, as in practically all my recipes, I always encourage making room for wholegrain flour, since it always has better nutritional contributions compared to the refined one.

While it is possible to use almost any type of flour, some deserve some particular warning. For example, the batter with chickpea flour is mixed only with water and olive oil, and coconut flour requires a greater amount of egg.

It is acceptable but not essential to add a little baking powder to the batter. It is also common to add a little butter or oil to the mixture, but this is not absolutely necessary, as we will see later.

Crepes recipe: some important rules to observe

• Crepes are light and very thin, as well as very elastic in texture. On the other hand, “panquques” can sometimes be taller, while pancakes, in addition to usually being smaller in diameter, are also much denser, and they are prepared from a thicker batter.
• Since we are looking for a very fine result, we can cook the crepes for about a minute on one side and even a little less on the other side. That time is enough for the ingredients to curdle and be completely cooked, and getting just a slightly golden color.
• The mixture must be cooked in a hot pan but always at a heat that is not maximum, since in that case the added fat would begin to fry the crepes.
• If we use a good non-stick pan with the heat not too high and taking care not to exceed the preparation time, then it is possible to cook crepes without adding any butter or oil.
• The proportions indicated are approximate and depend on the sizes of the eggs or the hydration required by each particular flour. The important goal is to reach a dough consistency that is liquid enough to pour a small amount in the center of the pan and then move it in all directions until it covers the entire surface.
• Although an electric mixer is always convenient, it is advisable to mix by hand, since the time required is not very long and thus we can incorporate less air into the batter. This means that we will later obtain smooth crepes without air bubbles.
• An ideal batter should have no lumps, for this it is advisable to follow the process described below.

How to prepare the perfect crepes batter

Crack and beat the eggs in a large bowl. Add the flour little by little (one spoon at a time) while continuing to beat. When the batter becomes too thick, thin it with some milk and continue mixing. Repeat the procedure until you have incorporated all the flour and milk, or until you have reached the desired consistency. As has been said, it should not be too thick. We can control the thickness by filling a ladle and dropping the mixture little by little into the bowl: it should flow in a controlled way, and we should be able to “write” with it.

How to cook crepes:

Heat a frying pan over low heat and then lightly oil or butter it. As already said, this is not essential if the pan is non-stick. Add a measure of the crepes batter to the center with a ladle and move the pan so that the mixture reaches the edges. It is important that the quantity is no greater than that necessary to cover the entire surface of the pan with a thin layer. While cooking for about a minute, use a spatula to loosen the edges, flip and cook briefly on the other side. Remove to a plate and continue the procedure until the available mixture is finished.