Crepes look rather fancy but they are so easy to make, it’s just think pancakes. Here in South Africa our pancakes are similar to crepes. These Easy Crepes are so buttery and delicious, my kids couldn’t get enough of it. If you not crazy about crepes you can try my Crumpet recipe.
Sweet or Savory, you can choose. I used to make a lot of savory ones, will post a recipe soon. My kids loved them with a chicken and mushroom filling. Haven’t made them in a while. Today I stuck to making sweet ones, with a little bit of sugar. My kids wanted to eat them with Nutella. If you making savory ones you can leave out the sugar.
You also don’t need a whole lot of ingredients for these Easy Crepes and that’s a plus in these difficult times. For Crepes you need a smooth, runny batter and a good non-stick pan. It doesn’t have to be a crepe pan but definitely non-stick or it will be a disaster. Trust me I know, I’ve had disasters before too.
The crepe batter is best after you allow it to stand for a while. This prevents it from tearing. My batter stood for 20 minutes and it worked perfectly for me. I also mix my milk egg, butter and water together and use a whisk to mix my batter. This works well for me, as long as it’s not over-mixed. Some people use a blender so if that works for you feel free to use one.
I also grease my pan well with butter, this also helps with the crepe not sticking. Don’t ask me about flipping crepes, if I try that nobody would have crepes to eat…haha! But if you great at flipping them, go for it.
- 1 cup cake wheat flour
- 2 tbsp sugar
- 1/4 tsp salt
- 2 large eggs
- 1&1/4 cup milk
- 1/4 cup water
- 2+1 tbsp melted butter
- 1 tsp vanilla essence
- In a mixing bowl add the flour, salt and sugar. In a separate bowl mix the eggs, 2 tablespoon melted butter, vanilla essence, water and milk
- Add the liquids to the flour and mix well using a whisk, ensuring the batter is free of lumps
- Allow the batter to stand for 20 minutes
- Heat a non-stick pan on medium heat. Brush the pan, using some of the remaining 1 tablespoon butter. Pour 1/3 cup of batter in the center of the pan. Tilt and swirl the pan in a circular motion so the entire pan is coated. Let the batter cook until you see the edges turning slightly brown. Flip over and cook until slightly golden on the other side
- Pile on a plate and keep warm in a warm oven until ready to serve
- If you are making savory pancakes leave out the vanilla essence and sugar
- I used a 1/3 cup measurement as this worked perfectly for the pan I used. You can use a different measuring cup depending on the size of your pan
- The batter can be stored in the fridge for up to 48 hours