Welcome to a guide on how to realise the perfect recipe for the famous french crepes.
A simple recipe with basic ingredients, such as flour and sugar, to experience the pleasure of delicious classic crepes, with the additional benefit to be free from egg and dairy.
Melted chocolate, chocolate spread, peanut butter, sugar, jam, fruit syrup… your options are endless on how to stuff your crepes.
All you’ll have to do is place the filling of your choice on one half of the crepe, fold over in half, and fold over one more time into quarters!
Oh and, word to the wise: when you eat your crepes, make sure you start from the biggest end; it’s gonna get really dirty if you start eating from the small end!
Recipe in video:
Calories per serving: 180 – Macros: 6g P/ 31g C/ 3g F
Prep time: 5 minutes – Cook time: 25 minutes – Yield: 8 crepes
- 200 g flour
- 100 g cornstarch
- 600 ml soy milk (or any other plant milk)
- 30 g brown sugar (or white)
- 2 tsp vanilla extract
- Sunflower oil (or any oil or butter)
- Add the flour, cornstarch, and brown sugar to a mixing bowls. Mix with a whisk.
- Add progressively the milk to the melange while beating it with the whisk.
- Add the vanilla extract and beat until totally smooth.
- Heat up a crepe pan on medium heat.
- Slightly oil the heated pan with a soaked paper towel or brush.
- Mix the batter before making each crepe.
- Using a soup ladle, pour 3/4 scoop of batter in the hot pan and twist quickly with a circular movement. Fill the middle with remaining batter if necessary.
- Cook crepe on medium heat for about 2 minutes, until edges of the crepes become a little crisp. Flip the crepe over and cook again for 30 seconds to 1 minute, depending on how cook you want your crepe.
- Repeat until the batter is empty. You don’t need to oil the pan before every crepe, only once every 3 crepes is enough, or when the pan gets sticky.
- Stack the cook crepes on a plate.
- Serve warm, and enjoy with filling of your choice!
-Make sure the pan is hot when pouring in the batter for the first crepe, so the batter starts cooking instantly and evenly.
-It is very important to move and twist the pan quickly as soon as pouring in, a crepe is thin and therefore cooks really fast. Don’t give up if your first crepe is a mess, practice makes perfect!
-The less you cook your crepe the softer it’s gonna be. For well cooked crepes, wait until the edges are slightly brown to flip them over, and cook for an extra minute. For softer crepes, flip as soon as the crepes are set at the surface, and cook for an extra 30 seconds.
-If your crepes are not warm when served, cover with another plate and microwave for 40 seconds, until warm. Uncover the crepes as soon as comes out of microwave, so the crepes don’t become moist.
-You can substitute flour with a gluten-free option for gluten-free crepes.
Did you make this recipe? Tag @thedorkyfrench on instagram and hashtag it #thedorkyfrench
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