My First Crêpe Catastrophe
Let me tell you about my first crêpe. It was a lumpy pancake. I was so nervous. I poured the batter and forgot to swirl. I still laugh at that. The pan ate it. It was a thick, sad little disc.
But I tried again. The next one was a bit better. Cooking is like that. You learn by doing. That’s why this matters. A little mess means you’re learning. Now, my crêpes are thin and golden. What was your first kitchen mess? I’d love to hear it.
The Secret is in the Swirl
Making the batter is easy. Whisk everything until smooth. Then you must let it rest. This is the quiet time. The flour relaxes. The batter becomes friends with itself.
Then comes the fun part. Heat your pan nice and warm. Use just a whisper of butter. Pour a little batter in the center. Now swirl! Tilt the pan fast in a circle. Doesn’t that smell amazing? You’ll see a perfect, thin circle form. *Fun fact: In France, they sometimes flip crêpes by tossing them in the air!*
Why a Simple Batter Matters
This recipe uses simple things. Flour, eggs, milk. You probably have them right now. That’s its magic. You don’t need fancy stuff to make something special.
This is a blank canvas. It can be sweet or savory. That’s why this matters too. One simple recipe makes a hundred meals. It teaches you to be creative. What would you put inside yours? Sweet jam or salty cheese?
Stack Them Up Warm
As you cook, stack the crêpes on a plate. They stay soft and warm under each other. It’s like a cozy blanket stack. Serve them right away. That’s the best part.
You can roll them like a burrito. Tuck the ends in to hold your filling. Or fold them into neat triangles. My favorite is a squeeze of lemon and a sprinkle of sugar. Simple is best. What’s your dream topping? Is it Nutella, berries, or something else?
A Recipe for Sharing
I learned this from a friend named JB. We stood in her sunny kitchen. She showed me the swirl. We ate them straight from the pan. The kitchen was full of laughter.
That’s what food is really about. It’s not just eating. It’s the stories we share while cooking. It’s the quiet morning making breakfast for someone you love. Who will you make these for first? I think they’ll be very happy.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| plain flour / all-purpose flour | 1 2/3 cups | sifted |
| caster sugar / superfine sugar | 3 tbsp | regular white sugar is fine too |
| cooking salt / kosher salt | 1/4 tsp | |
| large eggs | 3 | 55g/2oz each in shell, fridge cold is fine |
| full fat milk | 2 cups | works with lite milk too |
| water | 1/3 cup | Note 1 |
| vegetable oil or other neutral flavoured oil | 2 tbsp | Note 1 |
| unsalted butter | 45 g (3 tbsp) | cut into small cubes, for cooking |
My Kitchen Table Crepes
Hello, my dear. Come sit at my table. Let’s make crepes. They are like thin, happy pancakes. My grandson Jamie loves them. He calls them “JB Crepes.” I still laugh at that.
We’ll make the batter first. It needs a little nap. That’s the secret. It makes them tender. Doesn’t that smell amazing? It’s simple, I promise. Just follow my steps.
Step 1: Grab a big bowl. Sift your flour right in. Add the sugar and salt. Give it a good whisk. Now, make a little well in the middle. Crack your eggs into it. Step 2: Whisk those eggs gently. Pull in just a bit of flour. It will look like a thick paste. That’s perfect. Now, slowly pour in the milk. Keep whisking as you pour. No lumps allowed! Step 3: Whisk in the water and oil. Your batter should be smooth and shiny. It should coat a spoon lightly. (A hard-learned tip: If it’s too thick, add a splash more water. Too thin? A sprinkle of flour.) Step 4: Cover the bowl with a tea towel. Let it rest for one hour. This lets the flour relax. I use this time to wash up. Or to dream about toppings! Step 5: Heat your pan. Melt a tiny bit of butter. Wipe most of it out with paper. You just want a whisper of it. This stops the crepes from getting greasy. Step 6: Lift the pan off the heat. Pour in about ¼ cup of batter. Quickly swirl the pan around. The batter should coat the bottom thinly. Fill any holes with a drop more. Step 7: Cook for about a minute. The edges will look dry and lacy. Slide a spatula underneath and flip. Cook the other side for just 30 seconds. It should be lightly golden. Step 8: Slide your beautiful crepe onto a plate. Stack them as you make more. They stay soft and warm. Sweet or savory—what’s your favorite filling? Share below! Cook Time: 20 minutes Total Time: 1 hour 30 minutes (includes resting) Yield: About 12 crepes Category: Breakfast, DessertThree Fun Twists to Try
Once you know the basic crepe, you can play. Here are my favorite little twists. They make any meal feel special.
Lemon Sunshine: Add the zest of one lemon to the batter. Serve with a big spoon of blueberry jam. Herb Garden: Mix two tablespoons of chopped fresh chives into the batter. Perfect for a cheesy ham filling. Cinnamon Sugar: Sprinkle the cooked crepe with cinnamon sugar right in the pan. Roll it up warm.Which one would you try first? Comment below!
Serving Them Up Right
For a sweet treat, I love whipped cream and berries. A drizzle of chocolate is pure joy. For savory, try ham and grated cheese. Fold it like a little envelope.
Pair your crepes with a drink. A glass of cold apple cider is lovely. For the grown-ups, a little sparkling wine feels festive. It’s a simple celebration.
Which would you choose tonight?
Keeping Your Crepes Happy for Later
Let’s talk about storing these lovely crepes. You can stack them with parchment paper between each. Then, slide the stack into a freezer bag. They freeze beautifully for a month.
To reheat, just warm a non-stick pan. Place a frozen crepe right in. Heat for 30 seconds per side. I once reheated one for my grandson’s surprise breakfast. He said it tasted just-made!
Batch cooking saves so much time. Make a double batch on Sunday. You’ll have quick treats all week. This matters because good food should be easy, not stressful.
Have you ever tried storing crepes this way? Share below!
Crepe Confidence: Fixing Common Hiccups
First, lumpy batter. Whisk your flour slowly into the wet mix. A few tiny lumps are okay. They will cook out. I remember my first lumpy batch. I cooked them anyway. They were still tasty!
Second, crepes tearing. Your pan might be too hot. Let it cool slightly. Use more butter for the first one. This matters because a perfect flip feels like a little victory.
Third, they are too thick. Your batter might need a splash more milk. It should coat a spoon lightly. Getting the thickness right matters. It makes the crepe tender, not doughy.
Which of these problems have you run into before?
Your Crepe Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use a good gluten-free flour blend. The result will be just fine.
Q: Can I make the batter ahead?
A: Absolutely. Rest it in the fridge overnight. This actually helps it.
Q: What if I don’t have caster sugar?
A: Regular white sugar works perfectly. I use it all the time.
Q: Can I double the recipe?
A: You sure can. Just use a bigger bowl for mixing.
Q: Any optional tips?
A> A fun fact: letting the batter rest relaxes the gluten. This makes softer, more tender crepes.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crepes. They hold so many happy memories for me. I love seeing your kitchen adventures too.
Please share your creations with me. Show me your sweet or savory stacks. Your photos always make my day.
Have you tried this recipe? Tag us on Pinterest! I would love to see your work. Happy cooking!
—Chloe Hartwell.
JB’s Crêpes: JB Crepes Delicious Sweet and Savory
Description
Discover delicious sweet & savory crepes from JB Crepes. Perfect recipes and mouthwatering ideas for any meal. Pin your favorites now!
Ingredients
Topping suggestions
Instructions
- Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour.
- Cook in a lightly buttered non-stick pan, swirling ¼ cup batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds, remove once golden and stack as you go.
- Make the batter: Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine. Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.
- Gradually add the milk, whisking between each addition to create a smooth batter with no lumps. Whisk in the water and oil until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny. (Note 1) Cover and rest for 1 hour at room temperature. (Note 2)
- Cook the crêpes: Heat a 24cm / 9.5″ non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.
- Melt about 1/2 tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools. (Note 3)
- Pour the batter – Using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.
- Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds. (Note 4 & 5) Slide onto a plate, then repeat, adding butter each time.
- To serve: Stack your crêpes as you go, they’ll stay soft and flexible. Serve warm either rolled burrito style with the ends tucked in to hold everything or folded into quarters with your favourite topping! (see ingredients)
Notes
- Note 1: The water and oil help create a thin, lacy texture. Note 2: Resting relaxes the gluten for tender crepes. Note 3: A thin film of butter prevents sticking and adds flavor. Note 4: The first side should be lightly golden before flipping. Note 5: The second side cooks faster.
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