The secret to a simple basic crepe recipe
For years my crepes would fall apart or tear when I was making them. So. Annoying. Then, just like I do with my easy fluffy pancake recipe, I decided to add a cup of full cream milk powder. A-mazing. I know it’s not traditional to add this ingredient into one’s pancake or crepe recipe, but in this modern age, when powdered milk is readily available, it is an easy ingredient to have on hand in the cupboard, which can be thrown into this recipe, and it always makes my crepes stretchy and pliable, but not rubbery. Exactly the way crepes should be, ready to add delicious toppings and fillings. I don’t add extra butter or oil, as the milk powder provides the fat needed to make the chemistry of the crepe batter work oh so well.
If you’re as busy as I am, you’ll appreciate this super quick and easy crepe recipe. I often whip this recipe up in 5 minutes or less (more if the kids are “helping”!). I love to top these crepes with blue berries and cream, lemon juice and sugar, or homemade orange syrup. The family devour mountains of these moist, hot deliciousness; and if I am wanting the everyone to feel full for longer, I often double the amount of eggs to increase the protein content, which helps keep people’s tummy’s feeling fuller for longer.
My oldest son likes to top his crepes with blueberries and roll it up like a burrito and eat it that way. His younger brother, who for reasons beyond me, is naturally a bit ‘chefy’, likes to make his crepes look like café dish, and does not only roll his crepes up, but then cuts them into slices with a cleaver, daubing thick blobs of cream over the top (I must admit, it does look amazingly appetizing once he’s finished).
Whip these crepes up as soon as you can, they will soon be a go-to staple in your recipe repertoire 🙂 !
Easy delicious crepe recipe, no resting the batter required!
Equipment
- 2 Litre mixing bowl or pancake batter jug
- Whisk (or use wooden spoon if you don’t have whisk)
- Frying pan preferably cast iron or non-stick
- Spatula
Ingredients
- 2 cups of all purpose plain flour.
- 2 cups of full cream milk powder
- 6 eggs you can get away with 4
- Enough milk to make the batter the same consistency as a runny custard you can use milk if you don’t want to add more milk to the mixture.
Instructions
Preparing the Crepe Batter
- Measure the flour and milk powder into your bowl or batter jug. Use a whisk to combine the flour with the dried milk powder.
- Add eggs and water (or (liquid) milk). Mix quickly and thoroughly to combine.
Cooking the crepes
- Using a ladle (or measure cup) pour 1/2 cup of batter onto the centre of a pre-heated and greased pan. Let the batter become more yellow in colour and less 'liquidy' before using a spatula to flip the crepe. I lift the edge of the crepe with the spatula and check if the edge 4 to 6 cm has started to become golden brown underneath. When I see the underside of the crepe become golden brown I use this as a guide to flip the crepe.
- Cook the second side for a further minute or two (checking when the under side is golden brown), before removing from the pan and setting aside on a plate.
- Repeat until all the batter is cooked into golden, delicious crepes.
- Add your preferred topping and enjoy!
Notes
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