Crepes are versatile and sophisticated. The two French classics are crepes (sweet) and galettes (savory). The only difference is the type of flour used (all-purpose for crepes vs buckwheat for galettes) although it is not uncommon that crepes are also made savory. This recipe is for crepes as I enjoy them sweet filled with apricot, blueberry, or strawberry preserve. The quantities below are for 18 crepes so feel free to adjust them based on your party size.
Ingredients
- 500 mL Milk
- 300 g all-purpose Flour
- 55 g Butter (~1/2 stick or 4 tbsp)
- 6 large eggs
- Vanilla Sugar & Extract
- A pinch of Salt
- Preserve (apricot, blueberry, or strawberry).
Directions
- Melt the butter, and let it cool down.
- Mix the rest of the ingredients except the butter using a whisk.
- When the butter is cool, add it to the above mixture, and let it rest for 30 min.
- Heat a small non-stick pan. Coat it with a little bit of oil using a brush.
- Pour the batter (¾ full of a regular-sized ladle) in the center of the pan, and swirl to spread the batter evenly. Cook for 1-2 mins, and flip. Cook for another 30 seconds or so and remove it to a plate.
- Continue until all batter is used.
- Spread preserve on crepes, fold, and enjoy your delicious dessert.
- Alternatively, you can fill them with savory ingredients.