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by Alyona Demyanchuk- Published December 17, 2019
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Ukrainian’s make lots of crepes (nalesniki,) so a fail-proof recipe is a must! This is my mom’s easy crepes recipe that I’ve made for weddings, engagement party or as a family favored dessert! Learn how to make an easy lump-free batter without a blender and step-by-step-photos!
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Easy Crepes Recipe
These crepes come together easily with basic ingredients! You don’t need fancy equipment and making a lump-free batter is possible with my secret tried and tested technique! This recipe has passed down from my mom to you, so you know it’s a good recipe if it comes down from the family line! I love how thin and stretchy they hold up to be and I’ll cover all the tips from tearing to a lump-free batter!
How to make easy crepes:
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Easy Crepes Recipe
Prep Time: 5 minutes minutes
Cook Time: 44 minutes minutes
Total Time: 49 minutes minutes
Servings: 22 crepes
Author: Alyona Demyanchuk
Ukrainian's make lots of crepes (nalesniki,) so a fail-proof recipe is a must! This is my mom's easy crepes recipe that I've made for weddings, engagement party or as a family favored dessert! Learn how to make an easy lump-free batter without a blender and step-by-step-photos!
Equipment
11-inch non-stick skillet
Kitchen-Aid Flex spatula
Ingredients
Easy Crepes
5 eggs
1 1/4 cups all-purpose flour
2 cups milk
2 tsp Canola oil
2 Tbsp granulated sugar
3/4 tsp salt
Instructions
How to make easy crepes:
Pre-heat an 11-inch non-stick skillet over low heat. Beat together the eggs and flour until a thick paste forms.
Gradually add milk over low speed until mixture smooths out. Beat in remaining ingredients.
Pour 1/4 cup of batter into the pre-heated pan and quickly tilt and shake side to side for the batter to spread evenly.
Cook until edges slightly crisp and flip over. Cook an additional 45 seconds before removing. Stack and repeat.
Serve filled or alone. Makes 22 crepes.
Notes
For savory crepes:Omit the sugar.
To use a blender: Throw all the ingredients in no given order and blend until smooth.
Note: This recipe can easily be doubled, quadrupled, etc to serve a large crowd or banquet.
TO FREEZE CREPES:Roll or fold each individual crepe into fours to prevent sticked together crepes. Freeze in zip-loc bags. I like to roll mine filled with cheese then layer between butter for ready-to-bake crepes and freeze in disposable foil pans.
Nutrition per serving
Serving: 1crepeCalories: 61kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 39mgSodium: 103mgPotassium: 51mgFiber: 1gSugar: 2gVitamin A: 90IUCalcium: 32mgIron: 1mg
Tools I own and used for crepes:
- 11″ non-stick skillet– Best non-stick skillets! I’ve owned these for years and have the exact one that I use just for crepes! I like to use two to speed up the process.
- Kitchen aid flex spatula– Very thin spatula that is flexible and makes it easy to flip thin crepes. Gifted by my mom and favorite spatula to turn to when making crepes.
- Hand mixer– Similar but mine is way older.
Q&A
Can you freeze crepes?
Roll or fold each individual crepe into fours to prevent sticked together crepes; freeze in zip-loc bags. I like to roll mine filled with cheese then layer between butter for ready-to-bake crepes and freeze in disposable foil pans.
How do you store crepes?
Keep crepes stacked room temperature wrapped in ceramic wrap or a bag for up-to 24 hours. Do not refrigerate they will stick! If they are filled or rolled individually then it’s safe to refrigerate.
How do you prevent lumps in crepes?
After making hundreds of crepes you can come to realize some things. This tried technique for a lump-free batter (without a blender) works! Always mix your eggs and flour first to make a thick paste. Then gradually add the milk and the remaining ingredients, this works wonders!
How to make thin crepes?
The secret to a thin crepe is a smooth runny batter with correct milk, flour and egg proportions! You want enough strengthening ingredients for the crepes to hold their shape. If your batter is too thick it won’t spread quick enough in the skillet and will create thick eggy crepes. If your batter is lacking binding ingredients is will tear and not set properly so it’s crucial for the right proportions! This crepe batter is perfect and is easy to work with. Learning how to tilt your pan quick enough is also an important tip in creating thin crepes.
Whats the difference between Savory or Sweet crepes?
Savory crepes are usually filled with meat or vegetables. The crepes are not to be sweet which means you just omit the sugar. However, sweet crepes have sugar added to the batter and call for a sweet filling like cheese crepes.
How do you prevent crepes from sticking or tearing?
Crepes could tear easily when flipping over too soon or when the batter is lacking a binding ingredient such as flour or eggs. It’s important to always make crepes over low heat and when the edges of the crepes start crisping run your spatula around the crepe and start lifting to flip your crepe over.
Do you have to oil the pan for making crepes?
If using a non-stick skillet, then no. However, it’s crucial to pre-heat the skillet before batter hits the pan otherwise your crepe will dry out before you can flip it. I specifically have non-stick skillets just for crepe making and I only advise the black coated pans for best results since that’s the only way I make them.
Can I use a blender?
Yes, a blender can be used but when making large crepe quantities (which is usually my case) you’d have to blend in batches which is more of a hassle if you ask me. But if making a single batch portion a blender is the easiest way!
What can crepes be filled with?
Oh the possibilities with stuffed crepes! HERE is a list of stuffed crepes that can inspire you:
- Cottage Cheese Crepes
- Stuffed Cabbage and Mushroom Crepes
- Stuffed Chicken Crepes
- Cream Cheese Filled Crepes
Tips
- Dollop Nutella in the center of each crepe and fold into fours for a quick dessert!
- Make these savory crepes by adding cabbage or achicken filling!
- Store room temperature wrapped in a bag. Do not refrigerate they will stick!
- If making large portions go with my lump-free batter technique, otherwise you’ll have to blend in batches.
