What makes a crepes recipe sweet or savory is only in the adjustment of a few ingredients and toppings.
But, you don't have to make any adjustments if you don't want. Just use the basic crepe recipe as is and garnish with whatever you like!
1 cup (100 gr) plain flour
a pinch of salt
2 large eggs
1 tbsp olive oil
1 cup (300 ml) 1 or 2% milk (semi-skimmed milk)
Mix dry ingredients in a bowl.
Make a well in the center, then add the eggs, oil and 2 tablespoons of the milk.
Stir with a whisk until smooth.
Slowly stir in the remainder of the milk.
Let stand 1 hour.
1. Stir crepe batter with a whisk until smooth, do not beat.
2. Let batter stand for 1 hour before cooking for best results.
3. Heat pan slowly (use a non-stick crepe pan unless you are experienced) until it is hot about 200°C /400°F.
4. Butter pan quickly and pour in batter. Cook fast or they will be rubbery.
5. When edges start to lift, it is time to turn.
Try the many variations listed below and then come up with your own & let us know in the comments below!
Use olive oil, vegetable oil or sunflower oil in the batter as each one will enhance your crepes with a slightly different flavor, your preference.
Try them out by dividing the other
ingredients in half placing each half in a separate bowl and use 2 different oils to see the one you like best.
Add 1 tbsp caster sugar (To make caster sugar (buzz granulated sugar in the blender until finer but not powder, be careful not to breathe in the dust)
Or, use light brown sugar to make golden caster sugar which adds a slight caramel flavor.
Note: ½ cup white sugar will equal ½ cup, plus 1 tbsp of caster sugar.
Don't worry, you have a choice to print the photo or not, when you click print! ;-)
Helpful Notes & Tips
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The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above. They are not intended as a health recommendation or guideline.