Easy Recipes for Sweet or Savory Crepes

Crepes have been around for a long time and each country has their own version of the crepe.  They were truly made famous by a French chef who invented Crepes Suzette.  There are 2 ways to make crepes, the sweet way with wheat flour for desserts and the crepes gallette way with buckwheat flour for savory dishes.¹  Most Americans think making crepes is some sort of wizardry, harder than it really is.  If you can make a pancake, you can make crepes.  It is however helpful to have some specialist equipment such as a crepe pan.  Crepe pans are flat with very low sides that make it easier to flip the crepes when they are cooking.  The pans can be found in non-stick and blued steel versions.  I recommend the non-stick for beginners because the blued steel pans require a bit of seasoning before use.  Also helpful is to have a long thin metal spatula called an icing spatula.

DeBuyer Blued Steel Crepe Pan

Crepes Both Ways

3 Large Eggs
2/3C Water
2/3C Milk
1/3C Melted Butter
1/2tsp Salt

For sweet crepes:
1C All Purpose Flour
1/4C Sugar

For Savory Crepes:
1C 100% Buckwheat Flour

Add all ingredients into mixing bowl plus flour of choice for the crepes you're making.  Beat well with a whisk for 1 min scraping sides from time to time.  Batter should be rather thin.  Refrigerate 1 hour.  Heat your crepe pan well and rub some butter over it.  Pan should not be so hot that butter burns immediately.  Mix batter and drop 1/4C onto pan.  Swirl pan slightly to get even thickness.  Cook about 1-2 mins until slightly browned then turn and cook 30 seconds more.  Stack completed crepes on plate.  Can be kept in refrigerator up to 1 week and reheated in microwave before use.  Yield 10 crepes.

I used the recipe for Poached Fish & Parsley Sauce with my crepes and yes, I didn't have buckwheat flour on hand so I used white flour.

Sources:
1) A Little Crepe History

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