Loaded S'more Crepes (Easy Crepe Recipe) (2024)

FAQs

What is the secret of a good crepe? ›

Let the batter rest.

If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

Zizka has always approached crepes as do-ahead, because the batter always cooks more evenly when it has rested overnight. Pressed for time? Let the batter sit at least one hour at room temperature for that lighter-than-air texture.

Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.

Some of the most popular crepes are those that include some type of fresh fruit or jam. Blueberries, strawberries, and cherries are often paired with chocolate spreads, cream cheese, and whipped cream. For a savory dish, crepes egg benedict is a delicious option.

Should you buy type 45 or type 55 wheat flour to make crepes? The most suitable flour is type 45. You can however use type 55 flour, but your batter will be thicker, so don't forget to slightly increase the amount of milk. You should therefore buy "type 45" or "T45" flour.

Melted Butter or Canola Oil – either one works just fine. I use oil more often because it's easier without the step of melting, but butter adds great flavor. Sugar – Use regular granulated sugar. I use more for sweet crepes and less for savory crepes.

Nonstick is the easiest material to work with since the key to a great crepe is seamlessly unsticking it and flipping it over before sliding it onto a plate. The low sides make the flipping easier, which Dahan says can often be challenging for beginners. At 10 inches, Dahan says this is the ideal crepe pan size.

A batter that has not been left to rest is very difficult to roll out (viscous) and the crepe remains grey when cooked. So, it is absolutely necessary to let the batter rest.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Should I sift flour for crepes? ›

Do not skip the sifting step. If you're using ordinary all-purpose flour, I always recommend sifting it, as it helps the pancakes turn out smooth and silky. If you prefer to use wholegraint or coarse flour, sifting isn't necessary;

A pan with a larger surface area offers more room for batter spreading, which is crucial for creating thin, even crepes. The ideal diameter for a traditional stovetop crepe pan is between 9 1/2 to 10 inches.

But whether you use the perfect crepes recipe or leftover pancake batter, they can easily develop a rubbery texture, which happens when you overmix the batter. If you undermix the batter, however, you'll end up with too many lumps.

And the butter, ahh lovely butter, adds smoothness, rich deliciousness, and a fat to help keep the crepe lift up from the pan when it's done. Very Important. Unlike the yolk, the liquid butterfat in the butter does not emulsify completely into the batter.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.