Table of Contents
Sweet or Savory Basic Crêpes
Ingredients
1 cup (130 grams) of all-purpose flour
2 large eggs
1 cup whole milk
1/2 cup of water
3 tablespoons unsalted butter, melted
1 tablespoon sweet pancake sugar, optional
1 teaspoon vanilla extract for sweet pancakes, optional
1/4 teaspoon kosher salt or 1/8 teaspoon table salt
Unsalted butter, oil, or cooking spray to degrease the pan
Steps to do it
- Gather the ingredients. Preheat the oven to 300 F if you want the pancakes to be warm while cooking.
- Combine the flour, eggs, milk, water, melted butter, sugar (if using), vanilla (if using), and salt in a blender and blend until smooth, about 20 seconds.
- The batter should be quite thin and runny, but still creamy. If it is too thick, add a small amount of milk until you get the right consistency. Let the dough rest in the fridge for 30 minutes. This is an important step, so don’t skip it.
- Heat a 9- to 12-inch crepe pan or nonstick skillet over medium heat and coat with a small amount of butter or oil, or just spray with cooking spray.
- Let the pan heat for about 30 seconds, then pour a small amount of crepe batter into the center of the pan. You want to create a thin, even layer in the pan. About 1/4 cup to 1/3 cup should be the right amount for most pans.
- Quickly circle the pan so that the crepe batter covers the entire pan up to the edges.
- Cook the pancake for about 30 seconds. Thin batter cooks quickly. You can check for browning by gently lifting the spatula.
- Flip the pancake over, let it cook for about 10 seconds more, then remove it to a cutting board or plate. (If you want to keep them warm, transfer them to a baking sheet lined with baking paper in the lower oven.)
Savory Turkey and Mushroom Crêpes
Ingredients
For the pancakes:
2 large eggs, beaten
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
For the sauce:
3 tablespoons of unsalted butter
3 tablespoons of all-purpose flour
1 teaspoon of dry mustard
1 3/4 cups milk
3 tablespoons freshly grated Parmesan cheese plus more for garnish
Salt, to taste
Freshly ground black pepper, to taste
For the turkey stuffing:
1 tablespoon of unsalted butter
1 tablespoon of olive oil
1 medium shallot, minced
8 ounces mushrooms, sliced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried crushed sage
1 clove of garlic, chopped
2 cups cooked turkey, diced
1 tablespoon dry sherry or dry vermouth, optional
Salt, to taste
Freshly ground black pepper, to taste
Steps to do it
Make pancakes
Gather the ingredients.
Gnocchi sauces you want to eat right now
Place the eggs, milk, flour, butter, and salt in a blender. Process until smooth. Alternatively, whip or whisk with an electric mixer until smooth. The batter will be thin.
Process together
Place the dough in a bowl, cover it, and refrigerate for 30 minutes to 1 hour.
Place the dough in a bowl
Remove the dough from the refrigerator. Heat a 7-inch nonstick skillet or seasoned crepe pan over medium heat. Brush with a little oil or spray with nonstick cooking spray.
Spray pan
Pour 1/4 cup batter into the pan and swirl to coat the bottom.
Pour the batter into the pan
Cook for about 1 1/2 to 2 minutes, or until set and beginning to brown around the edges.
Carefully turn with a thin spatula and cook for about 30 seconds more. Remove to a plate.
Turn the crepe
Continue with the remaining batter and place a sheet of wax paper between the pancakes.
Place the paper over the crepe
Make the sauce
Gather the ingredients.
Sauce ingredients
Melt the butter in a medium saucepan over medium heat. Add the flour and dry mustard and cook, stirring, for 1 minute.
Melt the butter
Gradually whisk in the milk. Cook, whisking constantly until the sauce thickens.
Whisk
Add 3 tablespoons Parmesan and salt and freshly ground black pepper to taste.
Parmesan cheese
Reserve 1 cup of the sauce for the filling and set the remaining sauce aside.
Reserve 1 cup
Make the filling
Gather the ingredients.
Ingredients for the filling
In a large skillet or skillet, heat the butter and olive oil over medium heat. Add the shallots and cook, stirring, for 1 minute.
Add the mushrooms, thyme, and sage and continue to cook, stirring, until the mushrooms are soft and browned and all the liquid that makes up the mushrooms has evaporated. Add the garlic and cook for 1 minute more.
Add the turkey and cook, stirring, until the mixture is hot. Add reserved 1 cup gravy to the turkey mixture and stir to combine. Add 1 tablespoon sherry or vermouth if desired. Heat until the sauce is hot and bubbling.
Fill four pancakes with the mushroom mixture and fold. Spread the filled pancakes on plates.
If the remaining sauce is very thick, dilute with a little milk and reheat. Pour some of the remaining sauce over the filled pancakes and sprinkle with Parmesan cheese.
Add the cheese
Serve and enjoy!
Crêpe Suzette
Ingredients
For the pancakes:
1 cup (120 grams) of all-purpose flour
1/2 cup milk
1/2 cup water, minus 1 tbsp
2 large eggs
2 tablespoons unsalted butter, melted; plus more for the pan if needed
2 teaspoons of orange juice
1 1/2 teaspoons orange peel
1/4 teaspoon salt
For the orange syrup:
8 ounces (1 cup) unsalted butter, divided
4 tablespoons granulated sugar, divided
4 ounces brand-name orange liqueur (such as Grand Marnier), divided
To serve:
1 liter of vanilla ice cream
Steps to do it
Prepare the pancake batter
Gather the ingredients.
Ingredients for Crêpes Suzette recipes
In a large bowl, whisk together the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the dough is completely smooth. Let the batter rest in the fridge for at least 20 minutes before making the pancakes.
- Whisk together the flour, milk, water, eggs, melted butter, orange juice, orange zest, and salt for the Crepes Suzette recipe
- Use some of the remaining melted butter to grease a crepe pan, large skillet, or non-stick pan. Heat over low-medium heat.
- Melt the butter in a crepe pan for pancakes Recipe Suzette
- Add 3 tablespoons of the batter to the pan and swirl it around until the bottom of the pan is covered with batter.
- Add more butter to the pan
- Cook the pancake for 1 minute, or until the pancake is slightly moist on top and golden brown on the bottom.
- Cook a pancake
- Loosen the edges of the pancake, slide a spatula under it, then gently flip it over. If you don’t have a spatula, use your fingers, and a fork, or gently tip it in the air with just a pan.
- Release the eggs from the pan and gently turn them over
- Cook for 1 minute and transfer the cooked pancake to a plate to keep warm. Repeat with the rest.
Cranberry Crepes
Ingredients
For the pancakes:
2 large eggs
3/4 cup milk
1/2 cup of water
1 cup of flour
3 tablespoons butter (melted)
1/4 cup sugar
1 teaspoon of vanilla
1 teaspoon butter (for greasing the pan)
1 tablespoon butter (melted, for spreading the pancakes)
For the filling:
1 (8-ounce) package of cream cheese (softened)
2 spoons of powdered sugar
1 teaspoon of vanilla
For the jam:
2 cups whole cranberries (fresh or frozen)
2/3 cup sugar
1 teaspoon of orange peel
1 tablespoon candied ginger (chopped)
2/3 cup water
Optional: powdered sugar (for sprinkling)
Steps to do it
Prepare pancakes and filling
Gather the ingredients.
Ingredients for crepe filling
Frozen flavor bombs
In a blender, combine the eggs, milk, water, flour, melted butter, sugar, and vanilla. Mix until completely combined. Put the mixture in the refrigerator and let it sit for at least an hour so that the bubbles settle and you have prevented the formation of tears while cooking the pancakes.
Mix milk, egg, and water
When you are ready to make the pancakes, prepare the filling.
Cream cheese
Mix the softened cream cheese, powdered sugar, and vanilla until completely combined. Set aside while preparing the pancakes.
Mix the filling
Heat a 9-inch nonstick skillet or cast-iron griddle over medium-high heat. Grease the pan with butter. Pour about 1/8 cup of batter into the pan and swirl to coat.
Heat a non-stick pan
Cook for about 30 seconds, then carefully lift the edges of the pancake with a spatula and flip. Cook for another 10 to 20 seconds and remove from the pan.
Cook the crepe
Place on a plate and brush with melted butter.
Cover with butter
Repeat until all the batter is used up. Stack each crepe on top of another crepe and butter each one after stacking. Place the pancakes in a 200 F oven to keep warm while you make the cranberry jam if using the pancakes right away.
Repeat
Make the jam and assemble the pancakes
Gather the ingredients.
Ingredients for jam
Combine cranberries, sugar, orange peel, candied ginger, and water in a small saucepan.
Mix the cranberries and orange
Heat on medium for about 10 to 15 minutes, stirring often, until the cranberries are soft and the jam has thickened. While assembling the pancakes, reduce the heat to a gentle simmer.
Heat the cranberries
Spread 2 tablespoons of cottage cheese filling on each crepe.
Roll up the pancakes and place them on serving plates.
Spread each portion with a portion of cranberry jam and sprinkle with powdered sugar.
Serve immediately and enjoy!
Gluten-Free Buckwheat Crêpes
Ingredients
1 1/4 cups milk or a dairy-free substitute such as canned organic coconut milk
3 large eggs
4 tablespoons (1/4 cup) unsalted butter, melted or light olive oil
3/4 cup buckwheat flour, gluten-free
1/4 cup all-purpose flour mix, gluten-free
1/2 teaspoon of salt
2 teaspoons olive oil, divided, for cooking
Steps to do it
To prepare crepe dough
Gather the ingredients.
Ingredients for pancakes
Pour the milk, eggs, and melted butter or olive oil into the blender jug. Pulse until combined.
Milk and butter in a blender
In a small bowl, combine the gluten-free buckwheat flour, gluten-free all-purpose flour blend, and salt.
Mix the flour in a small bowl
Add to blender and blend until combined and smooth.
Let the dough rest for 2 hours. This gives the flour time to absorb the liquids in the recipe.
Cook pancakes
Heat a low-sided 8-inch skillet or crepe pan over medium-high heat.
Add 1/4 teaspoon of oil to the pan and brush the bottom of the pan. (Do this before making each pancake.)
Add oil
Pour 1/4 cup of the batter into the heated pan. Rotate the pan in a circular motion until the bottom of the pan is covered with batter.
Pour the batter onto the heated pan
Cook the pancake for about 1 minute. The crepe should be barely moist on top.
Cook the crepe
Loosen the edges of the pancake with a thin spatula, slide the spatula under the pancake and gently turn it upside down.
Use a thin spatula to loosen the crepe
Cook for another minute until lightly browned and transfer the pancake to a cooling rack or plate.
Cook until browned
Repeat with the remaining dough.
Repeat with remaining dough
Serve with filling and enjoy!
Tapioca Flour Crêpes
Ingredients
2 large eggs
2 tablespoons of water
1 teaspoon of vanilla extract
1/2 cup tapioca flour
Oil, for brushing the pan
Fruit compote, Nutella, or another sweet topping, or ham and cheese, for filling
Confectioner’s sugar for sprinkling
Steps to do it
Gather the ingredients.
Ingredients for pancakes made from gluten-free tapioca flour
Beat the eggs with a fork in a medium-sized bowl.
Beat the eggs
Mix in water, vanilla, and tapioca flour. The batter will look very runny. Let sit for 5 minutes.
Stir in the water and vanilla
Heat an oiled crepe pan or low-sided skillet over medium-high heat. The pan should be hot enough that a drop of water splatters and jumps around the pan.
Heat a crepe pan
Grab the pan by the handle, pour about 1/3 cup of batter into the pan, and quickly tilt it in all directions, swirling the batter to form a very thin, round layer of batter.
Pour the batter into the pan
Cook the crepe for 1 to 2 minutes on the first side, then carefully flip with a spatula and cook for about 40 seconds on the other side.
Cook pancakes
Gently remove the crepes from the pan and place them on a plate, stacking them and keeping them warm until ready to fill and roll.
Gently remove the crepe
Serve filled with fruit compote, Nutella, or another sweet topping of your choice. Sprinkle confectioners’ sugar on top, if desired. You can also fill it with salty ingredients such as ham and cheese.
Croatian Crêpes
Ingredients
3 large eggs
1 cup of milk
1/3 cup club soda (not flat)
1 cup all-purpose flour
1/2 teaspoon fine salt
1 1/2 to 2 tablespoons unsalted butter, divided
1 1/2 to 2 tablespoons canola oil or grapeseed oil, divided
Steps to do it
Gather the ingredients.
Palačinke (Croatian pancakes or crepes) ingredients
In a medium bowl, whisk together the eggs and milk until well combined. Mix in club soda.
Eggs and milk mixed in a bowl
Add the flour and salt and mix with a whisk until only a few lumps of flour remain.
Flour is added to the milk and egg mixture
Cover with plastic wrap and let sit at room temperature for 30 minutes. As the flour is absorbed by the wet ingredients, the dough will smooth out.
Dough in a bowl covered with plastic wrap
Once rested, mix the batter until smooth (although a few lumps are fine) to prepare for cooking the pancakes.
Heat an 8-inch nonstick crepe pan or skillet. Add 1 teaspoon of butter and 1 teaspoon of oil.
Add about 1/4 cup of the batter to the pan, tilting and swirling to cover most of the bottom of the pan.
A thin layer of crepe batter cooking in a pan
Cook for about 2 to 3 minutes, or until the bottom is lightly browned.
Every crepe cake must start with the perfect crepe batter.
Our crepe recipe includes sugar and a little vanilla to make the batter sweeter than salty, which is perfect when you’re making a cake.
Crêpe Cake
Crepe Ingredients:
1 cup flour
3/4 cup milk
1/2 cup of water
2 large eggs
3 tablespoons salted butter (melted and cooled)
1/2 teaspoon of vanilla
2 spoons of sugar
Place all ingredients in a blender and blend on high until fully combined. Cover the blender and refrigerate for an hour to let the bubbles settle. Too many bubbles in the batter will cause the pancakes to tear when you try to flip them.
If you’re using a 9-inch pan, you’ll need to make a triple batch of batter to have enough pancakes to stack a medium-high cake. If you use a smaller pan, you will have more pancakes and may only need to make a single or double batch, depending on how tall you want the cake to be. You will need 20 to 30 pancakes depending on how thick you make the pancakes.
Heat a non-stick or cast-iron skillet over medium-high heat. Add a spoonful of salted butter. Once the pan is nice and hot, turn the heat down to medium-low. Pour only 1/4 cup of batter into the pan. Once you know how much batter you need, you can pour it straight from the mixer if it has a nice pouring hole.
Using a quick motion, circle the dough in the pan so that it reaches all the edges. Let the pancake cook for 30 seconds. Then, using a wooden or plastic spatula, turn the pancake and let it cook on the other side for another 10 seconds. Metal spatulas are more likely to tear the crepe when you flip them.
Remove from heat and let cool on a plate or wire rack. You can stack them on top of each other, each slightly cooled. You don’t need to add butter every time you pour new batter into the pan. Just add it whenever it looks like it needs greasing or when the pancakes start to stick.
Continue making pancakes until you run out of batter.
Once you have cooked all the pancakes you need, you can start assembling them. Place the first crepe on the desired cake stand or plate. You will need about 3 cups of whipped cream. If you are making homemade whipped cream, it is a good idea to add a whipped cream stabilizer.
You can also add 1/4 cup of marshmallow fluff to the whipped cream recipe below to help stabilize the cream so it stays stiff and makes sure the pancakes don’t slip and slide when you stack them.
Ingredients for whipped cream:
2 cups heavy cream
2 spoons of powdered sugar
1/2 teaspoon of vanilla extract
Whip the cream with a hand mixer until it forms stiff peaks. Add vanilla and powdered sugar. Whisk or fold into the cream until combined. Be careful not to beat. If whipped for too long, the cream will easily turn into butter and buttermilk.
After placing one crepe face down on the cake stand, add a thin layer of whipped cream. Do not add too much-whipped cream or the pancakes will start to slide. If adding berries, add them after the whipped cream layer. Be sure to slice the berries, be they strawberries, raspberries, or blueberries, very thinly. This will ensure that the cake is mostly even and prevent it from sliding when you stack the layers.
Add to the next crepe after you have added the cream and berries. Continue layering the cream, berries, and crêpes until you reach the desired height of the cake.
Chocolate Crêpes
Ingredients
1 cup (130 grams) of all-purpose flour
2 large eggs
1 cup whole milk
1/2 cup of water
3 tablespoons unsalted butter, melted
1 tablespoon sweet pancake sugar, optional
1 teaspoon vanilla extract for sweet pancakes, optional
1/4 teaspoon kosher salt or 1/8 teaspoon table salt
Unsalted butter, oil, or cooking spray to degrease the pan
Steps to do it
Gather the ingredients. Preheat the oven to 300 F if you want the pancakes to be warm while cooking.
Basic ingredients for a crepe recipe in bowls
Combine the flour, eggs, milk, water, melted butter, sugar (if using), vanilla (if using), and salt in a blender and blend until smooth, about 20 seconds.
flour, eggs, milk, water, melted butter, sugar, vanilla, and salt in a blender
The batter should be quite thin and runny, but still creamy. If it is too thick, add a small amount of milk until you get the right consistency. Let the dough rest in the fridge for 30 minutes. This is an important step, so don’t skip it.
Crepe batter in a spoon and a blender
Heat a 9- to 12-inch crepe pan or nonstick skillet over medium heat and coat with a small amount of butter or oil, or just spray with cooking spray.
Oil in a pan on the burner
Let the pan heat for about 30 seconds, then pour a small amount of crepe batter into the center of the pan. You want to create a thin, even layer in the pan. About 1/4 cup to 1/3 cup should be the right amount for most pans.
Crepe batter in a pan on a burner
Quickly circle the pan so that the crepe batter covers the entire pan up to the edges.
Crepe cooking in a pan on a burner
Cook the pancake for about 30 seconds. Thin batter cooks quickly. You can check for browning by gently lifting the spatula.
Crepe cooking in a pan on a burner
Flip the pancake over, let it cook for about 10 seconds more, then remove it to a cutting board or plate. (If you want to keep them warm, transfer them to a baking sheet lined with baking paper in the lower oven.)
Vegan Crêpes
Ingredients
3 large eggs
1 1/4 cups milk or your favorite non-dairy milk substitute
1 cup (120 grams) of all-purpose flour
2 tablespoons of unsalted butter, melted and cooled to room temperature
A pinch of kosher salt
2 teaspoons sugar, optional
1/2 teaspoon pure vanilla extract, optional
Oil, for cooking
Steps to do it
Gather the ingredients.
Ingredients for homemade crepe pareve
In a large bowl, whisk together the eggs and milk or non-dairy milk.
Eggs and milk mixed in a bowl
Mix in the flour, butter, and salt, along with the sugar and vanilla (if using) until the batter is smooth and lump-free.
Beat the flour, sugar, butter, salt, and vanilla to make a crepe batter
Alternatively, place all ingredients in a blender and blend until smooth, about 15 to 20 seconds. The batter will be thin. Let the dough rest for 5 minutes before using it.
Place the crepe batter in a blender
Lightly oil a crepe pan or non-stick pan (cast iron works well). Heat a skillet over medium-high heat.
Lightly oil a crepe pan
