Kate's Perfectly Versatile Crepes
Discover the art of creating beautifully flawless crepes with Kate's Perfectly Versatile Crepes recipe. With step-by-step guidance, you can craft both savory and sweet crepes using this adaptable batter. With ingredients that ensure a silky, lump-free texture, this recipe allows you to choose between the richness of sweet butter or the subtlety of oil to perfect your culinary creations. The batter adjusts for every taste and climate, thanks to the range of eggs you can use. Enjoy these crepes as a canvas for a wide variety of fillings and toppings. Perfect for breakfast, dessert, or any mealtime indulgence.
20
Servings
93
Calories
6
Ingredients
Ingredients
flour
2 cups (none)
eggs
6-8 (beaten)
oil
1/3 cup (or substitute with melted sweet butter)
milk
4 cups (none)
salt
1 pinch (none)
oil
for pan (or substitute with butter)
Instructions
1
In a large mixing bowl, combine the flour and a pinch of salt. This ensures the salt is evenly distributed throughout the batter.
2
In a separate medium-sized bowl, beat the eggs. Gradually add the eggs to the flour mixture, stirring continuously to integrate well.
3
Add 1/3 cup of oil or melted sweet butter to the egg and flour mixture, blending until the mixture is smooth.
4
Pour in one-quarter of the milk slowly, whisking until you achieve a smooth consistency with no lumps.
5
Add the remaining milk all at once and gently stir until the batter is uniformly smooth and lump-free.
6
Cover the bowl with a clean towel or plastic wrap, allowing the batter to rest at room temperature for at least 30 minutes to let bubbles escape and the flour to fully hydrate.
7
Heat a non-stick skillet or crepe pan over medium-high heat. Add a small amount of oil or butter, just enough to coat the bottom.
8
Pour just enough batter into the pan to cover the bottom in a thin layer, swirling the pan to coat evenly.
9
Allow the crepe to cook until the edges begin to brown and lift slightly, about 1-2 minutes. Using a spatula, gently flip the crepe to cook the other side until lightly browned.
10
Transfer cooked crepe to a warm plate. Keep them warm by covering them with a clean kitchen towel while you make the remainder.
11
Repeat this process until all the batter is used, stacking the crepes as you go.
Nutrition Information
4.55g
Fat
8.5g
Carbs
4.35g
Protein
49mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the primary benefit of Kate's Perfectly Versatile Crepes recipe?
The primary benefit is its adaptability; the batter is designed to work perfectly for both savory and sweet crepes, making it a versatile canvas for various fillings.
How many crepes does this recipe make?
This recipe yields approximately 20 servings.
What ingredients do I need for the crepe batter?
You will need 2 cups of flour, 6-8 beaten eggs, 1/3 cup of oil or melted sweet butter, 4 cups of milk, and a pinch of salt.
How many calories are in one crepe?
Each crepe contains 93 calories.
Can I use butter instead of oil in the batter?
Yes, you can substitute the 1/3 cup of oil with melted sweet butter for a richer flavor.
Why is it important to rest the batter?
Resting the batter for at least 30 minutes allows bubbles to escape and ensures the flour is fully hydrated, resulting in a better texture.
What is the recommended heat setting for cooking crepes?
A non-stick skillet or crepe pan should be heated over medium-high heat.
How much fat is in each serving?
Each serving contains 4.55g of fat.
What is the protein content of these crepes?
There are 4.35g of protein per serving.
How do I ensure the crepe batter is lump-free?
To avoid lumps, gradually add the eggs to the flour, then whisk in the milk slowly in two stages: first one-quarter of the milk, then the rest.
How long does it take to cook each side of the crepe?
The first side takes about 1-2 minutes until the edges brown and lift, and then the second side is cooked until lightly browned.
What type of flour is used in this recipe?
The recipe calls for 2 cups of standard flour.
Is there any sugar in the batter?
No, the base batter does not contain sugar, which allows it to be used for both sweet and savory dishes.
How many eggs should I use?
You can use between 6 and 8 eggs depending on your preference and local climate.
What is the carbohydrate count per serving?
Each serving has 8.5g of carbohydrates.
How much sodium is in one crepe?
There is 49mg of sodium per serving.
Should the eggs be beaten before adding them to the flour?
Yes, the eggs should be beaten in a separate bowl before being gradually added to the flour and salt mixture.
What is the best way to keep crepes warm while cooking the rest?
Transfer cooked crepes to a warm plate and cover them with a clean kitchen towel.
How do I coat the pan for cooking?
Add a small amount of oil or butter to the pan, just enough to lightly coat the bottom.
What technique is used to spread the batter in the pan?
Pour a thin layer of batter into the pan and swirl the pan to coat the bottom evenly.
Is this recipe suitable for dessert?
Yes, it is highly recommended for desserts and can be paired with sweet fillings and toppings.
Can these crepes be served for breakfast?
Absolutely, these crepes are a perfect option for a breakfast meal.
What kind of cuisine does this recipe fall under?
This recipe is categorized as French cuisine.
Does the recipe contain fiber?
No, the nutritional information for this specific recipe indicates it does not contain fiber.
Can I use a regular frying pan?
Yes, a non-stick skillet works well if you do not have a specific crepe pan.
What is the first step in making the batter?
The first step is to combine the flour and a pinch of salt in a large mixing bowl to ensure even distribution.
How do I know the crepe is ready to flip?
The crepe is ready to flip when the edges begin to brown and lift slightly from the pan.
Is the batter rested at room temperature or in the fridge?
The recipe recommends allowing the batter to rest at room temperature for at least 30 minutes.
Are there instructions for savory fillings?
While the recipe focuses on the versatile batter, it is designed to accommodate any savory ingredients you choose to add.
How many ingredients are in this recipe?
There are 6 primary ingredients used in this crepe recipe.