Sweet and savory crepes (Basic recipe)
- Energy Kcal 196
- Carbohydrates g 27.3
- of which sugars g 3.5
- Protein g 7.8
- Fats g 6.2
- of which saturated fat g 3.19
- Fiber g 0.8
- Cholesterol mg 83
- Sodium mg 56
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 15 min
- Makes: 8 pieces
- Cost: Low
- Note + 30 minutes to refrigerate the crepe batter
Whether it's a loving mom who prepares a snack for her children, a bunch of students who take a break between history and algebra, or lovers of fast but still original food, crepes are always the right choice! It is a basic mix that lends itself well to both sweet and savory fillings. Some examples? Surely the most popular is the Nutella crepe! For savory crepes, no hesitation in recommending delicious gorgonzola cheese and radicchio crespelle! There are only a few things you need to know to be able to make sweet and savory crepes, so here you go. We're sure you'll make a lot of them, once you find out how easy it is to store them! But then let us know which one is your favorite!
How to prepare Sweet and savory crepes (Basic recipe)
To prepare the sweet and savory crepes, start by breaking the eggs into a high-sided bowl 1, stir with a fork and add the milk 2. Mix thoroughly to mix these two ingredients 3.
Place a strainer on the bowl and sieve the flour into the bowl 4, (for convenience you can also add it in two steps, mixing to avoid lumps). Whisk vigorously to blend in the flour 5. Continue stirring until the mixture is homogeneous, smooth and lump-free 6.
Next, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is important to eliminate any lumps 7. After this time, mix the batter 8, butter a crepe pan (or a non-stick 8-inch (20 cm) pan) and heat it. Once it has reached the desired temperature, pour a ladle of batter in the skillet, enough to cover the bottom: you can use a special crepe batter spreader or rotate the pan until the mixture is evenly distributed (be careful not to spread it all over the sides to avoid having not enough batter in the center to create a crepe with an even surface); for best results, work quickly, as the batter will harden very fast. 9
After about 1 minute over medium-low heat, you will notice a slight browning, the edges will tend to curl up and you can turn the first crepe using a spatula 10. Cook the other side for about 1 minute, waiting for it to turn a golden color 11. Once the first crepe is cooked, transfer it to a serving dish or chopping board. Repeat these steps until you use up the batter. You should get 8 eight-inch (20 cm) crepes: stack them up so they stay soft. Here are your sweet and savory crepes ready to be filled 12!
You can let the crepe batter rest for up to 12 hours in the fridge, covered with plastic wrap.
If you prefer, you can also freeze the sweet and savory crepes once they are ready and let them cool: just place them one on top of the other, placing a sheet of baking paper between them and sealing everything with plastic wrap. To use, just thaw and fill to your liking.
The sweet and savory crepes can be stored individually in the fridge for a couple of days, covered with plastic wrap to prevent them from drying out.
No salt or sugar is added to the basic recipe, so that the sweet and savory crepe batter will remain neutral. But if you prefer you can add salt to taste.
Remember that, being sugar-free, this batter will tend to remain quite pale.
Who invented crepes? Nothing is known for sure, but it seems that the Italian crespelle were created first! In fact, it was Pope Gelasio, in the 5th century, who ordered a large quantity to be made to nourish the French pilgrims who came to Rome. The news of these "enriched omelettes" soon made the rounds in France where they took the name of crepes.
The rest is history!