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Crepes are thin and delicate French-style pancakes made without any leavener. When made correctly, they’re as thin as lace with irresistible buttery crisp edges. Crepes are popular at restaurants and catered events and I’ve even seen crepe stations at wedding receptions, too! Though they’re usually a breakfast or brunch option, crepes are welcome any time of day including dinner or dessert. Filled with anything from whipped cream and berries to meats, sauce, and vegetables, crepes aren’t picky about when you enjoy them. ðŸ˜‰
Crepes are probably our favorite quick and easy sweet breakfast treat. They come together faster than pancakes or waffles, and unlike those two other breakfast treats, crepes are begging to be topped with more than just maple syrup. Fruit, nutella, gruyere cheese and mushroom gravy are just some of the amazing topping options at your finger tips. (Source: www.delish.com)
This easy crepe recipe is super customizable, meaning you can add a little holiday flare just by adding a few spices and fillings. In the fall, mix some pumpkin puree and pumpkin pie spice into the batter for delicious pumpkin crepes. Or in the spring, fill them with lemon curd for an easy Easter brunch idea. The options are endless!
Crepes are one of those versatile foods you can make for any occasion. If you're new to the world of crepes, it’s time to see what you’ve been missing. We'll teach you how to make crepes of all sorts, and it all starts with 5 ingredients. This simple crepe recipe yields a stack of 20 thin, delicious crepes that are the perfect blank canvas for any sweet or savory filling you can dream up, from mushroom and Swiss, to hazelnut spread and raspberries. Give these easy crepes a shot and see what style your family loves the most!
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Crepes are the European cousin of American pancakes. They are larger, thinner and more delicate than pancakes, because the batter is also thinner with no leavening agent to give them any lift and make them fluffy like pancakes. They also taste very much like pancakes, but not fluffy.
If you want to keep the crepes for longer than 3 days, then you can freeze them for later. When the crepes have cooled to room temperature, wrap them the same way as mentioned above, and place them in an air-tight container that is also freezer-friendly. This way, the crepes can be stored for up to 2 months in the freezer. (Source: www.theflavorbender.com)
Traditional French Crepes don’t contain sugar. They’re thin and made for filling with ingredients, those can be savory or sweet. If you would like the Crepes to be sweet you can add 1-2 Tbsp of white sugar to the batter.
You do not have to be a devout Christian to observe Pancake Day. I couldn't let the date pass without making a batch of these: it would seem a sin against tradition, nature and greed, that other holy trinity. They're not difficult to make - just your basic crepes - and you can fill them however you like. I have to have mine as I always did as a child, that's to say, sprinkled with granulated sugar and squeezed with lemon juice. But we live in a more vulgar age now, and my children like theirs spread with Nutella.
Eggs, milk, flour, and butter (or vegetable oil). That’s it! No, there is no sugar in a classic crepes recipe, so that you can then use the filling of your choice, sweet or savory. If you know you make exclusively sweet crepes for dessert, it’s ok to add one Tablespoon of sugar in the batter.
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I choose melted butter most of the time as it gives a much better flavor to your crepes and make them lighter in texture as well. However, note that this is more a matter of taste and you could totally replace the melted butter with vegetable oil in the same quantity (i.e. 50g melted butter = 50 ml vegetable oil). If you do so, I recommend you go for an oil that is neutral in taste: don’t ever go for olive oil for instance, it will be too strong in taste. I don’t really recommend coconut oil either, as it gives a sweet coconut taste to the crepes. Instead, go for a regular canola oil or sunflower oil. (Source: www.delscookingtwist.com)
Then the most important thing to keep in mind when making French crepes is that they need to be very thin in texture. They are not pancakes: they are larger, and much, much thinner. To obtain the perfect thin texture, you can adapt the quantity of milk you use in the batter until you get the desired consistency, especially if you use whole milk (which is not necessary in my opinion, semi-skimmed milk is totally fine). (Source: )Ooops, I Then the most important thing to keep in mind when making French crepes is that they need to be very thin in texture. They are not pancakes: they are larger, and much, much thinner. To obtain the perfect thin texture, you can adapt the quantity of milk you use in the batter until you get the desired consistency, especially if you use whole milk (which is not necessary in my opinion, semi-skimmed milk is totally fine). (Source:Messed up the First Crepe!
Oh, and don’t you worry if your first crepe is a fail, we usually say in France that we always fail the first crepe! The reason? A pan not hot enough when we pour the batter inside.
Now grab your favorite toppings: lemon and sugar, strawberry or apricot jam, melted chocolate, and enjoy your crepe party! Find below my favorite toppings for crepes: (Source: www.delscookingtwist.com)