I’m allowed to call these the world’s best crepes because it’s not my recipe!
When we were little (okay – and maybe still these days!) our favourite treat would be my mom’s crepes. Nothing can beat standing around the stove waiting in turn for a steaming hot crepe to be slid onto your plate.
They are always perfect. They are thin, they are tasty, they are magnificent. See, I told you they are the world’s best crepes!
I’ve never quite mastered the art of crepes like my mom has. And neither has my oma, and she’s the most suburb chef! This is a serious feather in my mom’s cap. As much as I want my mom to revel in the glory of her glorious crepes; I think they are something that needs to be shared, for the good of the world! So here I am with the important business of making these sensational crepes known.
There’s just one teeny problem. The recipe may not be the most specific recipe ever. I tried to take measurements (I really did) but my mom insisted that this had to be done by feel and sight (because eggs vary in size). But don’t you fear – I’ve tried to make it as clear as possible, including visual cues and pics.
How to make the World’s Best Crepes
Just 3 ingredients. Yep, that’s it for the World’s Best Crepes.
- Eggs
- Flour
- Milk
Okay, okay – there’s also salt to taste, and butter for frying, but those hardly count! Let’s just get started, shall we!
Making the Batter
The eggs are the only thing that you have a real measurement of. Simply use one egg per person (that makes about 2 crepes each, depending on the size of the crepe and the egg).
Crack the eggs into a mixing bowl and whisk them briefly.
Next, whisk in the flour tablespoon by tablespoon until you have a consistency that is smooth and thick, but still pretty easily whiskable.
Add a pinch of salt, then whisk in lots of milk. You should land up with a very runny batter, a bit like the texture of cream. Don’t be afraid to add a good amount of milk; it’s what makes the crepes spread easily and thinly.
As a general rule, add more milk than you think you should. However, you can add more after seeing how the first crepe comes out.
Frying the World’s Best Crepes
To cook the crepes, my mom likes to use butter. You can also use oil, or (if you like them as I do) no grease – just make sure the pan is non-stick!
Melt a knob of butter in a large non-stick pan over high heat. Using a soup ladle, spoon some mixture into the hot pan, then tilt the pan quickly so that the batter spreads to form a large, thin crepe.
Fry the crepe for a minute or two, until it peels away from the edges of the pan and is a patchy golden-brown underneath. Flip it, and fry for a few extra seconds, until the other side also gets some colour. If you have guts (and time to clean up what will probably be a mess) you can try flipping it without a spatula!
Repeat with the rest of the batter, adding a bit more butter each time (but make sure you don’t burn the butter by taking too long to add the crepe batter).
Serving the Crepes
As I mentioned above, my brother and I love eating these crepes straight-from-the-pan, while they’re still steaming hot. I don’t think there’s a better way of doing it, but you do you!
My favourite filling is cheese. Just sprinkle some grated cheddar over the crepe after flipping it, then roll it up with all that melty cheese inside the crepe. It’s also really good if you add some avo.
For sweet fillings, there are loads of options. I love the combo of cinnamon sugar and lemon juice. Some other really great filling options are berries, sliced banana, Nutella, whipped cream, syrup, honey, and ice cream. Not all together though – unless you want to…
Just spread that mixture onto the hot crepe, roll it up, and guzzle it down!
These crepes have just 3 main ingredients. The catch is there are no measurements. You have to do things according to the number of people, and visual cues. Don't be scared off by this - the instructions are clear (I hope!) and you can also check out the pictures in the blog post for further clarification that you are on the right track. Crack the eggs into a mixing bowl and whisk them briefly. You need about 1 egg per person. Whisk in the flour tablespoon by tablespoon until you have a consistency that is smooth and thick, but still pretty easily whiskable. Add a pinch of salt, then whisk in the milk. You should land up with a very runny batter, a bit like the texture of cream. Don’t be afraid to add a good amount of milk; it’s what makes the crepes spread easily and thinly. Melt a knob of butter in a large non-stick pan over high heat. You can also use oil, or no grease at all (but make sure the pan is non-stick!). Using a soup ladle, spoon some mixture into the hot pan, then tilt the pan quickly so that the batter spreads to form a large, thin crepe. Fry the crepe for a minute or two, until it peels away from the edges of the pan and is a patchy golden-brown underneath. Flip it, and fry for a few extra seconds, until the other side gets some colour. Repeat with the rest of the batter. Serve the crepes straight-from-the-pan, either with sweet or savoury fillings (see the blog post for some yummy suggestions). Also check the blog post for pictures of the visual cues and further explanation.The World's Best Crepes
(No Ratings Yet)
Loading...Ingredients
Instructions
Notes
If you are more into the fat versions of crepes (a.k.a. pancakes) you should totally try these buttermilk pancakes or these mulberry pancakes. These ones come with precise measurements!
