What's the difference between crepes and pancakes?

The primary difference between French crepes and American pancakes is that crepe batter does not contain baking powder or baking soda, the leavening agents that make American pancakes puffy (see my favorite pancake recipe ). Crepe batter is also made with a higher proportion of eggs and milk, which makes them a bit "eggier" and much thinner. Pancakes are typically only served with breakfast and brunch, whereas crêpes are enjoyed any time of day.

Can crepes be made ahead of time?

Absolutely! Crepes are wonderfully versatile in that they can be prepared in advance. Once cooked, allow them to cool to room temperature. Store the stacked crepes wrapped in plastic wrap or in a sealable plastic bag. You can refrigerate them for up to 3 days. When you're ready to serve, gently reheat in a skillet over low heat.

Can crepes be frozen?

Yes, crepes freeze nicely! To freeze, separate each crepe with wax or parchment paper, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw the stack overnight in the refrigerator before using, or just remove the crepes one by one as needed and thaw at room temperature before reheating.

What's the best way to reheat crepes?

The best way to reheat individual crepes is in a crepe pan or nonstick skillet. You can use a tiny bit of butter and heat over medium heat until warm and slightly crisp on the edges, about 30 seconds. To reheat a stack of crepes, wrap in aluminum foil and heat in a 350°F-oven until warmed through, 5 to 10 minutes.

How do you assemble and warm savory crepes?

To assemble savory crepes that need warming, start by spreading your chosen fillings over one half of each crepe. Then, fold the crepe in half to create a half-moon shape, and fold it once more into quarters. Continue this process with the remaining crepes. Next, heat a buttered skillet over medium heat and place the folded crepes in the skillet. Warm them until the fillings are heated thoroughly (ensuring any cheese is nicely melted) and the crepes gain a slight crispness on the outside.

Crepes Recipe - Once Upon a Chef

Crepes

By Jenn Segal

Making traditional French crepes at home is easier than you think. Serve them up with your favorite sweet or savory fillings any time of day. Bon appétit!

Servings: 16 crepes

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes, plus plus at least 30 minutes for the batter to rest

Ingredients

2¼ cups whole or 2% milk
4 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
½ teaspoon salt
1½ cups all-purpose flour, spooned into measuring cup and leveled off
4 tablespoons butter, melted and slightly cooled, plus more for cooking the crepes

Instructions

Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for 5 to 10 seconds to blend until smooth. Remove the lid, add the flour, cover, and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more. Transfer the batter to a bowl or separate container and let it rest in the refrigerator for at least 30 minutes or up to 24 hours.
Heat a crepe pan or 8 to 10-inch nonstick skillet (see note) over medium heat. Grease the pan lightly and evenly with butter. Pour about ¼ cup of crepe batter into the center of the pan (you can use a ¼-cup dry measuring cup to "ladle" the batter into the pan). Immediately lift the pan off the heat and swirl the batter so that it forms a thin, even circle on the bottom of the pan. Cook for about 1 minute, until the top is set, the edges are dry, and the crepe is golden on the bottom. Lift the crepe with an offset spatula or butter knife, taking care not to scratch the pan with the utensil, and flip with your fingertips; cook the other side for about 20 seconds, or until slightly golden and spotted. Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary. Place the cooked crepes in a stack on the plate. Cover with plastic wrap until ready to serve. (Note that the first crepe is rarely perfect; it "seasons" the pan so the remaining crepes are easy to cook, and it also tells you if the pan's temperature is right.)
To serve: Warm the crepes using one of the methods below and fill with your favorite fillings. Roll the crepes or fold in half or into quarters, and top with your favorite toppings.
Note: This recipe contains sugar and vanilla for a sweet version of a crepe. If you’d like to make savory crepes, reduce the sugar to one tablespoon, omit the vanilla extract, and add some fresh chives or other herbs if you like. A bit of finely grated Parmigiano Reggiano is good, too.
Note: You can cook crepes in any 8 to 10-inch nonstick pan (the base of the pan should have the same diameter that you want for your crepes), but the ideal pan for making crepes is a traditional French crepe pan.
Make-Ahead/Freezer-Friendly Instructions: Wrap the stacked crepes in plastic wrap and store in refrigerator for up to three days. To freeze, separate each crepe with wax or parchment paper, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw the stack overnight in the refrigerator before using, or just remove the crepes one by one as needed and thaw at room temperature before reheating.
Reheating Instructions: The best way to reheat individual crepes is in a crepe pan or nonstick skillet. You can use a tiny bit of butter and heat over medium heat until warm and slightly crisp on the edges, about 30 seconds. To reheat a stack of crepes, wrap the crepes in aluminum foil and heat in a 350°F-oven until warmed through, 5 to 10 minutes.

Nutrition Information

Serving size: 1 crepe
Calories: 127
Fat: 7 g
Saturated fat: 4 g
Carbohydrates: 12 g
Sugar: 3 g
Fiber: 0 g
Protein: 4 g
Sodium: 106 mg
Cholesterol: 61 mg