Sweet and savory crepes (Basic recipe)

Name: Sweet and savory crepes (Basic recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: Eggs medium 3; Type 00 flour 2 cups; Whole milk 2 cups; Butter to grease the crepe pan to taste

it es br de fr

196

Calories per serving

Vegetarian

Energy Kcal 196
Carbohydrates g 27.3
of which sugars g 3.5
Protein g 7.8
Fats g 6.2
of which saturated fat g 3.19
Fiber g 0.8
Cholesterol mg 83
Sodium mg 56

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Makes: 8 pieces
Cost: Low
Note + 30 minutes to refrigerate the crepe batter

PRESENTATION

Golden, thin, and soft, American crepes always show up with plenty of charm on busy morning tables. A stack of these light, fluffy pastries looks inviting—their gently curved edges and flexible texture promise a DELICIOUS bite whether you go sweet or savory. Set them out for family brunch, holiday breakfast, or even a spontaneous weekday treat… they always bring everyone together for something fun and satisfying. Since sweet and savory crepes can handle just about any favorite filling, home cooks love pulling out all the stops: fruits, creamy cheeses, or a bit of ham and spinach. A drizzle of syrup for sweetness or a dollop of sour cream for a zesty twist—simple flavors blend right in. Kids get excited getting to build their own, and grown-ups LOVE the endless possibilities. Versatility defines these crepes because they let families pick what tastes good and feel confident it’ll look beautiful on any breakfast tray or brunch platter.

You could call American crepes the blank canvas of family meals. Bringing these to the table means quick options: roll them up with jam at breakfast, fold with turkey and cheese at lunch, or transform leftovers into something new for dinner. Because the base flavor is gently rich and not too sweet, the same batter works equally well for dessert—a scoop of ice cream or spoonful of Nutella makes every evening nicer. Inspiring all sorts of easy crepe fillings, they fit every meal plan, serve well at parties, and never go out of style. Using trusty homemade crepe tips ensures great, even results, too… so pretty much everyone can join in for family crepe night (let each person mix up their own combo if you want a little fun). Setting up a crepe bar turns regular gatherings into memorable ones—folks really like customizing their own plates! Whether you're thinking of new brunch ideas, searching for clever ways to use up what’s in the fridge, or just want something good and special for the kids, these crepes bring flexible, family-friendly results to every kitchen.

How to prepare Sweet and savory crepes (Basic recipe)

To prepare the sweet and savory crepes, start by breaking the eggs into a high-sided bowl 1, stir with a fork and add the milk 2. Mix thoroughly to mix these two ingredients 3.

Place a strainer on the bowl and sieve the flour into the bowl 4, (for convenience you can also add it in two steps, mixing to avoid lumps). Whisk vigorously to blend in the flour 5. Continue stirring until the mixture is homogeneous, smooth and lump-free 6.

Next, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is important to eliminate any lumps 7. After this time, mix the batter 8, butter a crepe pan (or a non-stick 8-inch (20 cm) pan) and heat it. Once it has reached the desired temperature, pour a ladle of batter in the skillet, enough to cover the bottom: you can use a special crepe batter spreader or rotate the pan until the mixture is evenly distributed (be careful not to spread it all over the sides to avoid having not enough batter in the center to create a crepe with an even surface); for best results, work quickly, as the batter will harden very fast. 9

After about 1 minute over medium-low heat, you will notice a slight browning, the edges will tend to curl up and you can turn the first crepe using a spatula 10. Cook the other side for about 1 minute, waiting for it to turn a golden color 11. Once the first crepe is cooked, transfer it to a serving dish or chopping board. Repeat these steps until you use up the batter. You should get 8 eight-inch (20 cm) crepes: stack them up so they stay soft. Here are your sweet and savory crepes ready to be filled 12!

Storage

Enhance the flavor of your crepe batter by allowing it to rest in the fridge for up to 12 hours, securely covered with plastic wrap. This resting period helps the flavors meld together, resulting in even tastier crepes.

For added convenience, both sweet and savory crepes can be frozen after cooling. Simply stack them with a sheet of baking paper between each crepe to prevent sticking, and then wrap the stack securely in plastic wrap. When you're ready to enjoy them, just thaw and fill with your favorite ingredients.

If you have leftover crepes, they can be stored individually in the refrigerator for a couple of days. Make sure to cover them with plastic wrap to keep them moist and prevent drying out. This way, you can enjoy fresh-tasting crepes at any time.

Tips

The basic crepe batter is designed to be versatile, omitting salt and sugar to maintain a neutral flavor profile, suitable for both sweet and savory fillings. However, if desired, you can add a pinch of salt to enhance the taste, particularly for savory crepes. Keep in mind that without sugar, this batter naturally cooks up lighter in color, remaining quite pale compared to sweetened versions.

Interesting fact

The origins of crepes are shrouded in mystery, but many believe they were inspired by the Italian crespelle. According to historical anecdotes, it was Pope Gelasius I in the 5th century who commissioned a large batch of crespelle to feed French pilgrims visiting Rome. These early versions, often described as 'enriched omelettes,' quickly gained popularity. Once the concept reached France, it evolved into what we now know as crepes. From there, the crepe's journey into culinary fame is well-documented history!

For the translation of some texts, artificial intelligence tools may have been used.