Classic crepes, today is crepes day, a classic that can be eaten either as sweet or savory and everybody loves.
Crepes are originally from France, as we all know, and in the last few years have become famous all over the world. Even in the city we were born in they sell crepes in the “plazuela” where they only used to sell mexican snacks. Crepes made their way there as in many other cities and now are a popular dessert for most of us.Jump to Recipe
I do have to admit I like classic hot cakes better but I crave crepes every once in a while, so I treat myself. The wonderful thing about crepes is that they only call for a few basic ingredients and they have a neutral flavor to them so you can easily eat them however you prefer.
Now the issue here is: sweet or davory. My answer to that is sweet almost every time because I really like them the way my dad makes them, with chocolate spread, cream cheese and banana. If you haven´t tried them that way you are totally missing out!
The good thing is that this recipe is for classic crepes, so you decide how to fill and garnish them. What it is important is considering some simple tricks for making some insta worthy crepes for brunch (note how I constantly think of brunch):
- Refrigerate the crepes mixture before cooking: This is crucial as it improves the resulting crepes flavor and texture.
- Grease the pan you´ll use for cooking: It is important to grease it using some butter at first and every time you cook each crepe.
- Be patient: What takes the longer while making crepes is cooking them because we have to be sure they are thin and not to overcook.
- Keep and store the leftovers: I really don´t think you´ll have many leftover crepes to be honest but if it happens put them in a hermetic tupper, that way they last 3 days in the fridge and up to 1 month frozen.
As we already mentioned, crepes can be eaten in a lot of different ways but we give you here some ideas (sweet and savory):
- With whipped cream and strawberries
- With chocolate/nuts spread, cream cheese and banana (one of our favorites)
- With dulce de leche and roasted banana (One of our favorites)
- With spinach, mushrooms and cheese
- With ham and cheese
- With roasted corn, chile and cream
- 2 C (16.23 fl oz) 480 ml) milk
- 4 eggs
- 4 tbsp (1.97 oz) (56 gr) unsalted butter melted
- 1 tbsp (0.53 oz) (15 gr) white sugar
- 1/2 tsp (1.23 oz) (3.5 gr) salt
- 1 1/4 C (5.71 oz) (162 gr) all purpouse flour
To melt the butter, you can use a bowl in the microwave or a small pan over low medium heat. Once melted, let it cool for 5 minutes.
Put all the ingredients in a blender (save a tablespoon for later) and blend for 20 to 30 seconds to get a soft, creamy mixture.
Cover the blender with a kitchen towel or pour this mixture onto a bowl, covered too and put it in the fridge for 20 minutes for it to thicken a little.
To cook them, place a pan of aprox. 7.87 inches (20 cm) over medium heat and use the remaining butter to grease it every so often. Once hot, pour about 3 to 4 tablespoons of batter and spread (by moving the pan) as much as you can. The thinner the crepe, the better the resulting texture. Cook for 2 minutes (only) until it just drys and flip it for it to cook on the pther side for just about 30 seconds.
Take the crepe out of the heat and place on a big plate and repeat this process with the rest of the batter, greasing the pan every so often.
Once they are all ready, fill them however you like, with whipped cream, dulce de leche, jam, peanut butter, chocolate spread or some fruit. One of our favorites is putting some dulce de leche and roasted banana, a delicacy.
If you have some leftover crepes you can store them in a tupper in the fridge and they will be perfect for 3 days and up until 1 month in the freezer.