Quick recipe: homemade crepes

Spandana Singh/File
Spandana Singh/Staff
Spandana Singh/File

Pancakes and waffles are age-old breakfast traditions, but wherever I go, crepes always leave the best impression. They’re great for any time of the day, and you can make them healthy, pig-out-worthy or a mixture of both. The basic crepe requires only six ingredients and some water. It’s so easy you can even do it in your dorm kitchen!

Ingredients:

  • ½ cup milk
  • ¼ cup melted butter
  • 1 cup flour
  • 1 ½ tablespoons white sugar
  • ¼ teaspoon salt
  • 1 tablespoon vegetable oil
  • ⅔ cup of water

Equipment:

  • Large bowl
  • Small bowl
  • Whisk
  • Mixing spoon
  • Pan or skillet
  • Refrigerator
  • Saran or plastic wrap

Directions:

  • Mix the milk, water and melted butter in the large bowl.
  • Mix the flour, sugar and salt in the small bowl.
  • Combine the flour and milk mixtures; whisk them together until the batter is smooth and there are no visible lumps.
  • Cover the batter using saran or plastic wrap. Refrigerate for 2 to 2½ hours.
  • Warm the skillet or pan to medium heat.
  • Coat the pan with vegetable oil.
  • Pour 2 tablespoons of the batter into the pan; allow the batter to spread out by moving the pan.
  • Allow the batter to cook until it appears to be solid and golden brown.
  • Flip the crepe over to cook the other side again until it is solid and golden brown.
  • Continue the same process with the remaining crepe batter.

Depending on when you’re making the crepes, you can adorn them with a variety of different toppings. Nutella and bananas or Nutella and strawberries are the best combos for sweet crepes. If you’re going for a more substantive crepe, spinach and ricotta cheese always make great savory options.

In addition, if you want to make the crepes a bit healthier, use skim milk instead of whole milk. You can also change the texture of your crepe by altering its cooking time. Leave it on the skillet for a shorter time for softer crepes and longer for crispy crepes. Just make sure you cook it enough (about four to five minutes) so the crepes aren’t raw.

Contact Spandana Singh at [email protected]