Making crepes need not be an intimidating undertaking. With a few simple considerations you can soon be flipping dozens of these thin pancakes in less than half and hour. Because you can fill them with just about anything, crepes make great eating for breakfast, snacks, lunch or dinner.
The Right Tools
Before getting started making crepes you will want to make sure you have the right tools. Some people like to invest in an electric crepe r, but it is just as easy to learn to make crepes in a non-stick pan on the stove top. A crepe pan, while not completely necessary (you can substitute any non-stick skillet), does help to produce consistent results. These are very shallow pans, typically about 11 or 12 inches in diameter.
If you use an electric crepe maker, you will also need a wooden spreader, called a rateau, or rake. Learning to use the spreader can take a bit of practice.
For successful crepes, you will need to begin with the right consistency for the batter. Crepe batter is easy to make more liquid, so you might want to start out with a thicker batter. Gradually add in more milk until you are getting good results. The batter should be about the consistency of heavy cream. Thinner batter will make crepes that tear, and thicker batter will make spongier, heavier crepes.
You will need to play around with the heat to get your pan to the right temperature. It should be quite hot, so that the pancake cooks quickly on one side, but not so hot that it burns before you get a chance to turn it.
Pour about 1/3 cup of batter in the hot crepe pan and tilt and swirl the pan to spread the batter. Alternatively, if you are using an electric crepe maker, this is where you will want to use the spreader.
As you cook, stack the crepes on a plate. You do not need to worry about them sticking together if you have cooked them correctly. They will stay fairly warm snuggled together but you can also cover them with a clean dish towel if you are making a lot and want to eat them warm right away.
Ideas for Filling
Crepes can be eaten with both sweet and savory fillings. If you are going to eat the crepes for breakfast or dessert, you will probably want to add a little sugar and vanilla flavoring to the batter.
Sweet crepes can be filled with fresh fruit, yogurt, creme fraiche, jam, butter, sugar, chocolate, chestnut spread, or just about anything that appeals to you.
Savory crepe fillings can be more complex, but you can also eat them with very simple fillings. For example, layer them with a slice of ham and grated cheese, roll, and bake in the oven recette pate a crepe, a few short minutes.