Initially, I made a few mistakes with my crepes. Firstly, I used to add too much sugar, limiting them to sweet breakfast options. However, crepes are incredibly versatile and can be enjoyed with both sweet fillings and savoury fillings; like mushrooms, spinach, eggs, and more. I also used to make them thick, but I’ve discovered that the best crepes are thin, light, and flexible, making them perfect for rolling and stuffing with fillings. This is easily the best crepes recipe for light, soft and delectable crepes.

KEY POINTS TO REMEMBER FOR PERFECTING YOUR CREPES

THE CREPES BATTER. For thin, light crepes, the batter plays a crucial role. It should be notably light, allowing for effortless spreading or swirling when poured into the cooking pan, resulting in thin, light crepes. Therefore, you don’t need too much flour for the best light crepes.

WATCH OUT FOR THE SUGAR! Crepes offer indulgence in both savoury and sweet variations. For a sweet treat, accompany them with delights like chocolate ganache, fresh fruits, jam, or with a sprinkle of powdered sugar. You can also indulge in them with a glaze of orange sugar syrup for an extra touch of sweetness.

DON’T ADD TOO MUCH CREPE BATTER INTO YOUR PAN; Adding too much butter to the pan when making crepes can result in heavier crepes. It’s best to use just the right amount to achieve the desired lightness.

SWIRL THE CREPE BATTER IMMEDIATELY AFTER POURING IT INTO THE HOT PAN. Otherwise, the crepes might turn out slightly dense in the centre with lighter edges.

HOW TO MAKE THE BEST CREPES WITH CHOCOLATE GANACHE (RECIPE RUN-THROUGH)

In a bowl, combine room-temperature eggs, vanilla extract, a pinch of salt, granulated sugar, and milk. Mix until fully combined. Then, add flour and mix thoroughly until fully incorporated; the mixture should have a thin consistency without lumps.

Place a pan over medium heat, and add or brush with very little oil or butter. Using a cup, scoop a small amount of the crepes butter pouring it onto the hot tray.

After pouring the batter into the hot pan, immediately swirl it around to spread it evenly. Let it cook for 10-20 seconds on each side before flipping it over to cook the other side.

After cooking, place the crepes in a sealed pan or a completely covered bowl to keep them moist and warm.

SAVOURY CREPES IDEAS

Crepes with bean stew
Cheese and spinach crepes
Crepes with scrambled eggs and ham
Spinach and pees crepes
Chicken salad crepes

SWEET CREPES IDES

Crepes with fresh whipping cream and strawberries
Crepes with chocolate ganache and fresh fruits
Red velvet crepes sprinkled with powdered sugar
Breakfast peanut butter crepes with fresh bananas
Crepes with homemade strawberry compote
Lemon poppy seed crepes
Banana crepes.

THE BEST CREPES; A DEFINITIVE RECIPE

Recipe by winnieCourse: Breakfast, BrunchDifficulty: Easy

Crepes

servings

Prep time

minutes

Cooking time

minutes

Ingredients

240 gm flour
5 eggs
580 ml whole milk
2 tbsp granulated sugar
4 tablespoons melted butter
1/2 tsp salt
1 tsp vanilla extract
CHOCOLATE GANACHE
100gm chocolate
200 gm heavy cream

Directions

In a mixing bowl, combine room-temperature eggs, whole milk, granulated sugar, melted butter, a pinch of salt, and vanilla extract. Mix until fully combined.
Sift flour over the wet ingredients and mix until well combined. The mixture should have a light consistency.
Place a pan over medium heat and add around a teaspoon of butter or oil. Using a cup, scoop the crepe batter into the pan, then immediately swirl it around continuously to spread it evenly.
Let it cook for about 1 minute. Flip the crepe and cook the other side until lightly golden.
After cooking each crepe, immediately place it in a covered pan to keep them warm and moist.
To make the ganache, finely chop the chocolate. Heat heavy cream in a small pan until it comes to a boil.
Pour the hot heavy cream over the chopped chocolate and stir slowly until the chocolate is fully melted. Serve it with the crepes.