Gourmet European Recipes

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How to make crepes - a family recipe

Crepes are a traditional French desert which is also popular throughout Europe going by various different names, for example in Italy they are called crespelle, in Hungarian, placsintas, and in Greek kreps. In Romania crepes are called clatite and they are the absolute delight of kids.

Depending on the filling you use, crepes can be served as a delicious appetizer, a gourmet dessert, or even a hearty meal. In Romania, crepes are most often served as a light dessert, filled with fruit preserves. My favorite fillings are black cherry and apricot preserve fillings. Here we give the recipe for basic crepes batter. Traditionally, french crepes are made using a crepe maker electric machine, but for the home cook a simple non-stick pan will do just fine. I have a dedicated non stick pan which I use exclusively for crepes.

 
Basic Crepes Recipe

How to make crepes - Basic Crepes Recipe

Cooking time: about 45 minutes ( preparation: 5 minutes, cooking: 40 minutes )

Makes: 16 crepes- 4 servings

Ingredients:

  • 1 cup flour
  • 1 cup milk
  • 2 large eggs
  • 1 pinch of salt
  • 3-4 tablespoons oil (olive oil recommended)

 Preparation:  

  1. Crepes batter: Mix the flour with the eggs, milk and salt (easier with a mixer). The obtained batter should be as thick as heavy cream. If not thin enough add a little bit more milk. 
  2. Let the composition rest for at least half an hour. 
  3. Heat a non-stick pan with a teaspoon of olive oil, on medium high. 
  4. Pour a small ladle of composition to cover the pan entirely (Tilt the pan as needed). 
  5. Turn the crepe with a wide wooden or plastic spatula when begins to brown slightly on one side (about a minute - check by slightly raising an edge with a wide knife to peak on the other side). 
  6. Let the crepe brown slightly on the other side (usually it makes brown spots) 
  7. Invert the pan on the serving plate to release the crepe on the plate 
  8. Put another teaspoon of oil in the pan and proceed with the next crepe.

The crepes can be served folded and  powdered with confectioners sugar or rolled and filled with fruits preserves or sweet cheese filling. They are best served warm. Enjoy!

 

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