Crêpes
A classic French dish. A crêpe is a very thin, unleavened pancake. This crêpe recipe allows for flexibility to make it sweet or savory.
Ingredients
- 2 large eggs or egg alternative
- 1 ½ cups milk or non-dairy alternative
- 1 cup flour (all-purpose, gluten-free, or whole wheat)
- 1 tablespoon oil (canola or vegetable)
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Add cracked eggs or egg alternative into a large bowl. Clean the kitchen area where eggs were cracked and wash hands with soap and water after handling raw eggs.
- Beat eggs and then add milk into the same bowl and whisk together.
- Add flour and mix together until the batter is smooth.
- Lightly coat the bottom and sides of a pan with oil. Heat the pan over medium-low heat.
- Pour about ¼ cup of the batter using a measuring cup or ladle into the pan.
- Immediately use the back of a ladle or lift the pan and tilt it to spread the batter into a thin, even layer covering the bottom of the pan.
- Cook until the batter starts to look dry and the edges brown slightly, about 1 to 2 minutes.
- Using a spatula, flip the crêpe and cook on the other side until it browns slightly, about 30 seconds.
- Continue this cooking process until the batter is gone. More oil is only needed if the crêpes start to stick to the pan.
- For sweet crêpes, serve warm with maple syrup, chocolate hazelnut spread, berries, or powdered sugar.
- For savory crêpes, serve warm with shredded cheese, fresh herbs, sautéed vegetables, or sliced low-sodium ham.
Storage
- For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and eat within 4 days.
- Leftovers can also be frozen in freezer-grade containers or bags and used within 3 to 4 months for best quality. To prevent crêpes from sticking, place a piece of parchment or wax paper between each crêpe.
Notes
- Choose milk based on preference. The final product may vary in texture, consistency, and flavor depending on the milk or milk alternative choice.
- Make this recipe dairy-free by using a milk alternative such as almond, oat, pea, or soy milk.
- Make this recipe gluten-free by using gluten-free flour.
- Make this recipe egg-free by using an egg alternative such as a commercial egg replacer or ground flaxseed.
- To make 1 ground flaxseed "egg": Mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water, and let it sit for 5 minutes until it becomes gel-like.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
