What is A Crepe?
A crêpe (pronounced “krep” in France) or crepe (pronounced “krape” in the States) is a thin, delicate confectionary made from a simple batter. It is commonly described as a “very thin pancake” that can be filled, folded, rolled, or stacked. Because crepes are extremely versatile, they can be served in a variety of ways. Although they are mostly served as a sweet dish, they can also have savory variations.
Crepes vs Pancakes
Crepes and pancakes are similar in that they are both made with similar ingredients. Both can be served for breakfast and brunch. They are also cooked in a similar way (in a pan or on a griddle). Both can have toppings and they both can be enjoyed with sugary syrups. However, that’s where the similarities end. Here are some of the main differences between crepes and pancakes:
When To Eat Crepes
Crepes are a dish that can be enjoyed all throughout the year. They are not a seasonal dish and don’t require seasonal ingredients. They are also enjoyed at all times throughout the day. From breakfast to dessert, and everywhere in between. I have had savory crepes as a lunch or dinner entree and sweet crepes for brunch and dessert. I have also had crepes rolled up as an appetizer. There is no wrong way, place, or time to eat crepes!
Crepe Batter
The first step to getting nice, thin crepes is to make sure your batter is the right consistency. Crepe batter is much more thin than pancake batter. With the recipe below, I get the perfect consistency every time because I blend all the ingredients in a blender. However, if you find that your batter is looking thick, like pancake batter, whisk in some milk, a tablespoon at a time, until it thins out. You want the batter to have the same consistency as heavy cream.
Use a Non-Stick Pan
A non-stick pan or griddle is imperative. Especially if you are new to crepe making. Because crepes are so thin and delicate that they can easily rip or tear. Having a non-stick surface is a lifesaver. Just remember to always use a rubber spatula to lift the crepe from the pan (not metal) because you don’t want to scratch off the non-stick surface.
Getting Thin Crepes
Once you get the batter just right, you should easily be able to get your crepes nice and thin by just tilting the pan and coating the bottom of the pan. However, if you are having trouble spreading it to the edges, you can use a spatula or wooden crepe tool to spread the batter out. Do it quickly or the batter will cook before it can be spread.
How to Serve Crepes
There are so many different ways to serve crepes. They can be filled or served plain with the toppings on top. They can also be sweet or they can be savory. So many choices, so many flavors! When it comes to serving styles, there are typically three options:
Folded – To fold a crepe, simply fold it in half and then fold in half again, making a triangle shape. For filling this kind of crepe you can spread your filling on the entire crepe and then fold it or add the filling to just half the crepe before folding. Rolled – For rolled crepes, start at one end of the crepe and roll into a tube shape. If you want to add filling, spread a thin layer over the whole crepe and roll. You can also add big line of filling down the middle and fold the sides up over the middle making a large, filled roll. We use this style for our strawberry crepes recipe. Stacked – Stacking crepes is usually done when making a crepe cake. This is done by doing a crepe layer and a thin whipped frosting layer, stacked over and over, until the layers ultimately form a cake shape. Because crepes are so thin, it takes about 15-20 crepes to have enough layers to make a crepe cake.
Crepe Filling Ideas (and Topping Ideas)
Here’s the fun part. The fillings and toppings! Here are a few ideas:
Sweet Crepe Filling Ideas:
strawberries (or any fresh berries) strawberry cream cheese Nutella (chocolate hazelnut spread) Nutella + sliced bananas peanut butter lemon curd pudding yogurt fruit salsa pie filling jam whipped frosting or icing mousse mascarpone (or cannoli filling)
Savory Crepe Filling Ideas:
cheese (soft and semi-soft cheeses work best) sautéed mushrooms spinach tomato ricotta ham or prosciutto smoke salmon + chive cream cheese (or hollandaise) eggs roasted vegetables roasted asparagus
Crepe Topping Ideas:
powdered sugar (aka confectioner’s sugar) whipped cream lemon juice berry syrup maple syrup chocolate sauce caramel topping hollandaise (for savory crepes)
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