Crepes, often referred to as sweet dosas, are a versatile dish that can be served with a variety of toppings and enjoyed at any time of the day. It can be a bit tricky to get right at first but once you get the hang of it, it's one of the most fun and satisfying desserts you can make on your own. You’ll realise that it's a rather easy dish to make and one that’s sure to impress your friends and family. So simply follow this guide and you’re all ready for your next meal or party.
Ingredients:
- 43 gm unsalted butter, plus 43 gm more for the pan
- 125 gm all-purpose flour, spooned & leveled
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 180 ml whole milk, at room temperature
- 120 ml water, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Directions:
- Melt the butter in the microwave or the stove top. Then set it aside for about 5 minutes so it can cool.
- To the butter, add the flour, sugar, salt, milk, water, eggs and vanilla. Mix it all in a blender or food processor. Or you can whisk by hand if you prefer. The mixture should be smooth and have the consistency of cream. Then transfer the mixture to a bowl, cover it with plastic wrap and place in the refrigerator for an hour, or up to a day.
- Once you're ready to start cooking, place the butter in a pan over medium heat. Once the pan is hot, pour 4 spoons of the batter into the middle of the pan. Tilt or twirl the pan so the batter spreads all over. Remember, the thinner the crepe, the better its texture. Let it cook for about 2 minutes and then flip it once the bottom is set. Cook until the other side is also set and then transfer to a plate. Repeat the process depending on the number of crepes you want to make.
- Now it's time to add flavor to the crepes. Spread a filling all over the inside. This could be cinnamon and sugar, chocolate sauce, honey or any other filling you desire. Fold teh crepe like a roti and then add toppings. These could include fresh fruit, chocolate chips, brownie chunks, whipped cream, ice cream, or any other number of options.
- Store unfilled crepes in an airtight container in the fridge for a day or in the freezer for up to a month. Put a parchment paper between each stored crepe so they don't stick to each other. When using, give them time to thaw at room temperature first before adding the filling.
Notes, tips and tricks:
- If you need the crepes in a hurry or don't have time to make and serve at the same time, you can make them ahead and store them in the fridge. You'll just need to add fillings later and serve.
- While the recipe calls for milk, if you want a richer and more indulgent-tasting crepe, you can also use half-and-half or heavy cream. It's also possible to use non-dairy milk or a low-fat milk, although the flavor of the crepe will be slightly altered.
- If instead of sweet, you want savory crepes, follow the recipe exactly but omit the vanilla extract. Instead add a sprinkle of ground black pepper, thyme or any other seasoning of your choice. Fill it with pesto or any other filling that you have on hand.
- You can also experiment with other recipes that use crepes as their base, like a crepe cake. Simply pile crepes one on top of the other. Between each crepe should be a dollop of whipped cream or whatever other filling you want to use. Then cover the whole thing in chocolate sauce. Top with marshmallows, orange zest, confectioners’ sugar or any other topping you prefer. Cut into triangle slices and serve while still warm.
- If your crepes have gone cold while you're making the next ones, avoid putting them in the oven. That can easily dry them out. Instead, pile them on top of each other, place a damp paper towel on top of the pile, and pop it in the microwave. It will heat without drying out.