Crepes have a reputation for being complicated to make, but as Giora Shimoni points out, "if you can scramble an egg, then you can make homemade crepes or blintzes." It takes a little practice at first, but once you get the hang of handling the batter, you should be able to turn them out with ease. Best of all, crepes are wonderfully versatile -- you can fill them with a wide range or sweet or savory fillings for a quick snack or an elegant meal. Or, fill and roll them to make blintzes.
Great Crepe Fillings:
- Sauteed spinach and feta
- Ratatouillle and goat cheese
- Scrambled eggs and salsa
- Roasted salmon and Dijon mustard
- Nut butter and jam
- Dark chocolate and strawberries
- Dulce de leche and bananas
- Sauteed apples and cinnamon
Miri's Recipe Testing Notes and Tips:
The original recipe called for water instead of milk. You can use it in a pinch, but the crepes are tastier when made with milk or a dairy substitute such as soy milk.
While Shimoni's recipe did not include butter or oil, I prefer to add it, as it yields a more tender crepe that is less likely to stick in the pan.
Sugar and vanilla are optional additions, but are especially nice if you're making dessert crepes.
While you can make the crepes right away, it is preferable to allow the batter to rest, covered in the refrigerator, for at least 1 hour, and up to a day in advance, before using. Whisk the batter again before cooking the crepes.
Updated by Miri Rotkovitz
- 3 large eggs
- 1 1/4 cups of milk (OR soy milk, or other favorite dairy milk substitute)
- 2 tablespoons unsalted butter (melted and cooled to room temperature OR neutral-flavored oil)
- 1 cup all-purpose flour
- Pinch of sea (or kosher salt)
- 2 teaspoons sugar (optional)
- 1/2 teaspoon pure vanilla extract (optional)
- Oil for cooking
1. In a large bowl, whisk together the eggs and milk or soy milk. Whisk in the flour, salt, sugar and vanilla (if using), until the batter is smooth and lump free. Alternatively, place all of the ingredients in a blender and puree until smooth, about 15 to 20 seconds. The batter will be thin. Allow the batter to rest for at five minutes before using. (Or, cover and refrigerate overnight; see note above.)
2. Lightly oil a crepe pan or nonstick skillet (cast iron works well). Warm the pan over medium-high heat.
3. Pour about 1/4 cup of crepe batter mixture into the center of the hot pan, then immediately lift the pan and rotate your wrist so that the batter spreads into a thin round. Place the pan back on the heat. (Alternatively, you can leave the pan on the heat and spread the crepe batter with the bottom of a small ladle -- start in the middle of the batter, and gently move it in a widening circular pattern until the batter spreads.)
5. When the edges of the crepe start to pull away from the side of the pan and the top looks set, slip a spatula under it and carefully flip the crepe. Cook until the underside is slightly browned in spots. Transfer to a plate, and continue making crepes until the batter is used up, stacking them as you go.
6. Fill the crepes with your choice of filling (see suggestions about) and fold or roll them over the filling any way you want. Serve immediately.