Kate's Basic Crepes
"This is my foolproof method for crepes. There are step-by-step photos in the French Forum to go with it. Use oil for savory crepes, sweet butter for dessert crepes. Depending on your taste and the weather (humidity affects the batter), use anywhere from 6 - 8 eggs. And check out the Crepes! cookbook for dozens of crepe fillings and recipes posted here on 'Zaar."
photo by Leslie
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
20 crepes
ingredients
directions
- First, combine the flour, eggs, salt and oil in a large bowl so you have plenty of room to whisk and combine these ingredients well. Then add about a quarter of the milk and mix till smooth.
- When it is smooth, add the balance of the milk all at once and mix gently until you have achieved a homogenous batter --NO LUMPS (Sans Grumeaux!).
- Then let the batter sit at room temperature for at least half an hour -- Now your batter is ready.
- Heat your skillet or, if you are lucky enough to have one, your crepe pan, add oil or butter or a combination of both--just enough to give the pan's surface a sheen, and add just enough batter to make a very thin veil across the pan.
- Then, using a spatula, carefully turn your crepe once it begins to brown around the edges and cook it on the other side.
- When it is lightly browned on both sides, remove it from the pan and lay it on a warm plate.
- Repeat the process, stacking your crepes one on top of the other.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Where do I start?! These were wonderful and fun to make. I really felt like I learned a great new technique I made these. I only needed 6 egges, batter was terrific and I let it sit out while I made the fillings I was going to use (about 30-45 minutes). I goofed on the first one (I was using a cast iron skillet, too heavy for me to work with for these). Once I got the pan right, the crepes came out terrific. I waited for my pan to be good and hot, brushed it quickly with oil, poured in some batter (really thin) then turned the pan around to spread the batter thin. Flipping it was easy as long as you waited until the edges were brown. I used these three ways (1. "Kate's Easy Crepes Suzette", 2. "Delice Lorraine", and 3. Nutella, whipped cream and sliced strawberries) The first two are recipes on Zaar the third is almost assuredly on Zaar, but it was easy enough to not need a recipe. What an outstanding treat for family and guests. Thank you!!!!!! -
I LOVE crepes...been buying them for years :) I had unexpected dinner guests last Sunday and needed a dessert. No time to run to the bakery so I applied myself and made the crepes. Soooo much better than the ones I had been buying. Turned them into Kates easy Crepe Suzette. SO has been at me all week for more so tonight it's strawberry filled crepes with cream & chocolate sauce. Next week I'll make them savoury. Wonderful recipe. Thanks so much Jamie -
Best Crepes Ever!!! Apart from the fact they looked so yummy, they could also be used as pita bread with the use of oil. I made mine sweet, i added sugar, vanilla and butter, and i used canola oil for frying, then ate them with Jam. Perfect texture, perfect consistency, so easy to make and i quartered the recipe to make 5 crepes. This is one recipe i will definately keep and use regularly. Next time i make these savoury, i will try them with a smear of Danish cheese with cucumber or tomato and capsicum, or kebabs, or with an indian curry dinner.. the ideas are endless!! I'm checking out the Crepes! cookbook for more. This recipe needs more ratings!! Everyone needs to try this. THANKS KATE. -
Terrific crepes Kate! I cut the recipe in half and got exactly 10 large crepes. I used the oil method as I was making savoury crepes with Recipe #141854. They were very easy to make, once I made the first trial one I was set to go. They held together really well for rolling and had a great consistency. Don't be worried if the batter looks really thin! I was expecting a thick, pancake-like batter, but this was quite thin, and I was worried they wouldn't turn out. But of course they did, and were perfect! Thanks for a great recipe Kate :) -
These are great crepes! I cooked them with garlic infused olive oil, and used 8 medium eggs. I used them with Recipe#141854 and I only had an 8 inch saucepan. This made more than 20 crepes (about 30). Thanks so much!
see 6 more reviews
Tweaks
-
These turned out great and I got exactly 20 crepes. I used butter instead of oil and used half for a savory chicken and mushroom recipe and the other half with dessert toppings. They worked well with both. If you use a blender make sure yours is big enough for this recipe. Mine is a 6 cup one I think you would need about 8 cups to make this whole recipe in the blender. Also, I didn't know whether to use more or less eggs for my climate (dry), so I went with 7 eggs and it came out fine. This was a decadent meal for Shrove Tuesday! Thanks.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
