I’ve loved crepes ever since my first visit to France in 2007, where I ate crepes everyday, either from a street vendor or a nice café. This is one version of a savory crepe that I make quite often, and that is especially easy to follow! Hope you enjoy!
The “feel” of crepe batter, much like the “feel” of pancake or waffle batter, is a learned thing. It’s much looser and lighter than either pancake or waffle batter. It almost looks like it won’t even make a paste.
But, when you have that consistency, you know you have it right!
Makes: 8-10 crepes
1 large egg
3/4 cup milk of your choice (preferably chilled)
1/2 cup flour of your choice (I prefer AP or whole wheat)
1/4 tsp salt (sea salt if you have it!)
Whisk the flour, bit by bit, into the milk, egg and salt mixture, so that you don’t have any clumps. Once the batter is clump free, you’re ready to go!
Heat the griddle to medium heat, and spray with your favorite olive oil. If you’d like, you could also use butter. You want the skillet you’re using to be pretty hot when the crepe goes in, but then you’ll turn down the heat to medium-low to cook it through.
Pour 1/4 cup of the batter into the skillet, and swirl it around so that it coats the entirety of the pan. This is very important. If not, it won’t be big enough and it’ll be pancakey! Like so:
Next: let it sit. Don’t mess with it. You’ve turned the griddle down to medium-low now, after having coated the bottom of the pan. The waiting game begins.
The crepes should begin to bubble a bit in the middle. Once it begins to do this, loosen the edges of the crepe with your spatula and check that the underside is a nice golden-yellow. If it is, you’re ready to flip! Be careful flipping the crepe. It’s really rather easy, but the trick is to loosen every part of it with your spatula beforehand.
Once you’ve flipped the crepe, it’s time for the fillings! Since this is a savory crepe recipe, I’d recommend some of the following:
cheese (for you lucky ones), steamed vegetables, diced meats, herbs and spices
Let these warm on top of your flipped crepe as the underside of the crepe cools. Fold the crepe in half in the pan. If the cheese isn’t melted enough, you may flip the crepe from side to side to warm it throughout and to make sure you don’t burn either side.