Classic crepes are like pancakes’ cooler cousins – just thinner, more elegant, and with a wide range of variations. They’re made from simple ingredients like flour, eggs, milk, and a pinch of salt, but the secret to their deliciousness lies in their cooking process. When the batter is spread thinly onto a hot skillet or griddle, the crepes acquire a delicate, lacy texture and turn a beautiful golden brown. You can get classic crepes with sweet or savoury toppings, making them versatile and delightful.
Although crepes have unique names across Europe, they are a common dish throughout the continent, showcasing its diversity. Here are some of the various names for crepes in different European countries:
- Spain: The Spanish call their crepes “filloas,” a traditional treat, particularly during the Galician carnival season.
- Slovakia: The Slovakian word for the classic crepes is “palacinky,” which is usually served with jam, fruits, Nutella, and whipped cream or ice cream.
- Hungarian word for crepes is “palacsinta.” “Túrós palacsinta” is a famous Hungarian dessert with sweetened cottage cheese, known as “túró” in Hungarian. It’s a must-try when visiting Hungary.
You can find more interesting information about crepes on Wikipedia.
What do you need to make these classic crepes
Ingredients:
- Flour: you can use all-purpose flour or oat flour (by grinding the oats) or spelt flour
- Milk
- Eggs
- Salt
- Sugar-optional
- Oil for frying-optional
NOTE:
Generally, I use a mixture of all-purpose and oat flour or all-purpose and spelt flour. Sometimes, however, I use only spelt flour, which can cause the crepes to be too fragile and tear.
Milk: In addition to regular cow milk, you can use plant-based milk like oat, almond, or coconut milk; if you do, add one extra egg.
How to make classic crepes
To make crepes without oil, use a quality non-stick pancake pan.
1/ In a large bowl, mix together milk, eggs, flour, salt, and sugar (optional). The batter should be runny and spread smoothly on the pan. Add more milk if necessary.
2/ Heat a non-stick pan and brush it with oil if needed. Use a silicone brush if you have one.
3/ Then turn the heat to medium and pour half a ladle (1/3 of the cup) of crepe batter into the pan. Swirl and spread the batter along the pan, ensuring it is evenly levelled.
4/ Put the pan back on the hob and cook until the edges are golden. Flip with a silicone spatula or flip it over. Watch this video to learn how to flip a crepe. Cook for 30 sec.
5/ Transfer the cooked crepe to a plate.
6/ Continue with all the batter. Give the batter a little steer every time before pouring it into the pan.
NOTE:
Sometimes the flour we use for crepes may vary in its liquid absorption capacity. Occasionally, additional milk is required as the batter thickens during the crepe-making process.
The First crepe is a “warmer” and does not always turn out nice, but the rest will be perfect.
What to serve crepes with
But let’s talk about the best part now – the toppings! When it comes to crepes, the topping options are endless. Here are some delightful ideas to take your crepes to the next level:
- Sweet Sensations
- Nutella and Banana: In fact, it is a classic combination that never fails to please.
- Strawberries and Cream: Fresh strawberries paired with a generous dollop of whipped cream – another match made in dessert heaven.
- Salted caramel: Still my favourite, a perfect balance of sweet and salty will leave you craving more.
- Frosting: Transform your crepe into a celebration with this creamy frosting recipe.
- Savoury Selections
- Ham and Cheese: A savoury crepe filled with ham, gooey cheese, and maybe a touch of Dijon mustard for an extra kick.
- Spinach and Feta: Although this choice is healthier, sautéed spinach, rich feta, and a dash of nutmeg elevate the crepes to an entirely new dimension.
- Mushroom and Garlic Butter: Earthy mushrooms sautéed in garlic butter offer a savoury delight for your taste buds.
Crepes are a culinary treat that transcends cultural boundaries and captivates palates worldwide. Whether you indulge in the classic French crêpe or delight in one of the many unique variations across Europe and beyond, crepes’ versatility and popularity are undeniable.
If you liked this classic crepes recipe, then why not look at some of the other dessert recipes?
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THE BEST CLASSIC CREPES (SLOVAKIAN)
Cooking Tools
- Medium bowl
- Non-stick pan
- Whisk or blender
Ingredients
- 1 cup Milk - add more if needed
- 1 cup All purpose flour - or oat, or spelt flour (50:50)
- pinch Salt
- 1 large Egg
- 1/2 tsp Sugar - or sugar substitute- optional
- Oil - for greasing the pan- optional
Instructions
- Mix the milk, eggs, flour, salt, and sugar (if using) in a large bowl. The batter should be quite runny so it spreads nicely on the pan. Add more milk if needed.1 cup Milk, 1 cup All purpose flour, pinch Salt, 1/2 tsp Sugar, 1 large Egg
- Heat a non-stick pan and brush it with oil if needed. Use a silicone brush if you have one.Oil
- Turn the heat to medium and pour half a ladle (1/3 of the cup) of crepe batter into the pan. Swirl and spread the batter along the pan, ensure it is leveled evenly.
- Put the pan back on the hob and cook until the edges are golden. Flip with a silicone spatula or flip it over. Watch this video to learn how to flip a crepe. Cook for 30 sec.
- Transfer the cooked crepe to a plate.
- Continue with all the batter. Give the batter a little steer every time before pouring it into the pan.
- Tope up with your favourite toppings.