To me, crepes just scream elegance. Yet they’re deceptively easy to make. You’ll love my Egg, Potato and Spinach Crepes anytime of day. They’re perfect for Meatless Mondays.
The most difficult part about making crepes is figuring out which skillet gives the best results and how much batter to use to make the perfect crepe. While there are specialty crepe pans, you can get by with a 9 or 10 inch skillet. One with shallow, sloping sides might work better as you’ll want to be able to work a spatula under the crepe in order to turn it.
For measuring the batter, I tried a measuring cup and a couple different sized ladles before settling on the smaller ladle ; not quite full. I was able to make 10 crepes with this recipe. This is perfect for Rick and I as we eat two each for a meal. The extra crepes store well in the fridge for a week and even longer in the freezer. Use waxed paper to separate the individual crepes and thaw them in the fridge.
Like making pancakes, the first crepe is almost always a disaster. After adding the batter to the skillet, lift it up and swirl the batter to spread it out. It’s time to flip when the top begins to dry and the edges curl. You should be able to easily slip your spatula underneath to turn it. The second side will cook much faster than the first and it probably won’t be as pretty. It won’t take long to figure out the precise amount of batter and to get a feel for how long to cook each side to perfection.
Lay the cooked crepe on a plate or cutting board and allow to cool slightly before folding it into quarters and stacking it with the others. I find it’s easier to keep them from sticking together when I do this.
Filling the crepes can be just as much fun as making them. They’re perfect for using leftovers as just about anything goes. If using leftovers consider cutting them into smaller pieces to make it easier to wrap the crepe around the filling. If you feel like making a light sauce go for it (both the vegetable recipes at this link can be used to fill crepes). It adds to the elegance, but isn’t strictly necessary. Today I used scrambled egg, potato and spinach. Another day it may be leftover fried peppers and onions. Or eggplant and mushrooms or maybe ricotta and honey.
- 1 cup flour
- 2 teaspoons sugar
- a generous pinch of salt
- 1 cup milk
- ½ cup water
- 2 teaspoons butter, melted
- 2 eggs
- 2 teaspoons vanilla (optional for dessert crepes)
- butter or oil for cooking
- Beat the eggs with the milk, water and butter.
- Add the flour, sugar and salt and mix until smooth.
- Blend in the vanilla if using.
- Let batter stand for an hour or longer. It can be stored overnight in the fridge, just give it a good stir before using.
- To cook, brush the bottom of the skillet with oil and heat to medium high.
- Pour in the desired amount of batter and immediately swirl the pan to distribute.
- Cook the first side and flip when the top begins to dry and the edges curl slightly. The second side will cook quickly.
- Remove from the pan and allow to cool slightly.
- To fill, place the crepe "ugly side up" and arrange the filling across the center. Roll the sides of the crepe up into a tube shape and transfer to a platter with the seam side down.
I had cooked potato in the fridge that I cut into smaller pieces; about a cup and a half, loosely packed. They were fried up hash style with about half a diced onion and seasoned with salt and pepper and a little paprika. Towards the end of cooking I added two large handfuls of spinach and wilted it in the heat of the pan. Then I transferred the veggies to a bowl and wiped out the skillet in order to scramble three eggs. This made enough filling for four crepes.
Have you made crepes? What are your favorite fillings?