Monday, June 2, 2008

How to Make Crepes - Even the Messed-Up Ones Will Be Perfect!

With a blog name like Food Wishes, and a closing video credit that asks, "what is your food wish?" - I do get lots of requests for video recipes. Probably the most common request that I hadn't done yet was for a "how to make crepes" video. Well, today is the day.

I've never understood the fear and mystery that surrounds t
his thin round of ground flour, milk, and egg. It's one of the first things you make in culinary school (that works), and probably the first French recipe one commits to memory. It does take a few practice crepes to get a feel for the pan and heat, but once you have a couple successfully finished, you are set for life.

By the way, forget those scenes in movies, and TV, where the "chef" is flipping them in the air to turn them. This is all for show. Just use a spatula and turn them over - sort of like a toasted cheese sandwich. Also, stop being a perfectionist in the kitchen; you'll have more fun. I know you; if you try these you want them to be perfectly round, perfectly thin, and perfectly colored. Relax, Martha.

Perfect rarely happens in the kitchen - before the food is plated, at least. The most imperfectly shaped crepe once folded up with jam, fried in butter, and eaten with ice cream, is always perfect. As I say in the video, this is just the first step. I will do another demo on what to do with these perfect crepes soon. Stay tuned, and enjoy!



Ingredients:
1 cup flour
2 eggs
1 1/4 cup milk
2 tbsp oil
1/4 tsp salt

76 comments:

Anonymous said...

Thx..separately, when are you likely to post the etouffee recipe? AP

Chef John said...

That video has been finished and is just waiting to go live on About.com. I'm never sure when they air, but as soon as it does you'll see it here. Shouldn't be too long.

Anonymous said...

they look more like tortillas
you don't need sugar i thought crepes had a bit of sugar in it....

Jenny Arata said...

You said "flour is cheap, milk is expensive," but actually, flour has beccome quite expensive, having quadrupled in price in the last year. This cookie baker knows...

Chef John said...

point taken. I guess I meant cup for cup. I can't wait until this whole ethanol mess is fixed and farmers can grow more than corn, corn, and corn.

Jairus said...

i find it amazingly "crepe-y" how easy these are to make

Patty said...

Easy way to clean a blender!

Rinse the inside of the blender bit in sink. Try not to get the outside, especially the bottom bit, wet. Fill 1/3 to 1/2 with the hottest water your sink can make. Add 2-3 drops of dishsoap.

Blend on high speed until the inside looks uniform. If you think it's about to spill out, dump some of the water and blend again. Once everything is blended, dump out the soapy water, rinse well....and your blender is fit for its next use.

(If you're as messy as I am, you might want to clean the outside with sponge and water, dry the bottom with a paper towel, then proceed with the directions.)

Chef John said...

That does sound easy... all six steps! ;)

Steffen said...

i like the new player..

crepes is what we call pancakes here in denmark.. the special thing for us, is american pancakes.. :P funny huh?

milkshake said...

The jam + vanila ice cream is absolutely amazing and awesome on crepes but my dad (who I guess never had sweet tooth) likes to make spinach + feta-filled crepes for himself and the result is also noteworthy.

Chef John said...

i luv that combo also!

Rachelle said...

Great how to video! You make it look SO easy! Maybe now I won't be afraid to try some crepes (cheese blinztes?) here! :)

Chef John said...

thanks, cheese blinztes rule!

Jhe said...

awesome!!! thanks...that's what i'll be having for breakfast.

K said...

Does it matter what kind of milk you use? How will these differ if you use whole, or 2% or even skim milk?

(Should amateur cooks assume the recipe is always calling for whole milk?)

Chef John said...

yes, always assume whole milk, but it doesn't really matter for this recipe. Your adding 2 tbsp of oil, so the little bit of fat in the milk is not really any factor.

myhretonka said...

Thanks for the demo, it was very helpful. Can crepes be frozen? If so, what are the steps you would recommend for freezing and thawing? I would like to make a large quantity for a celebration.

Chef John said...

Yes they freeze fine. just keep flat on a plate and wrap well in plastic. Thaw on the counter, wrapped before using.

Aga said...

Thank you so much for the tutorial. Your instructions are very easy to follow, which lead to the success of my crepes.

I used the crepes for dessert:
http://f20.yahoofs.com/hkblog/7aulhkKfCRlfeUFPAe8PNzZE_10/blog/ap_20080623034322261.jpg.jpg?ib_____D_iRBBjnT

I hope you can see the picture.

Anonymous said...

Thanks so much, they worked like a charm! Everything turned out perfect.

Elijah said...

Why no Vanilla?
Is this just for Savory Crepes?
Have I been misled about what goes into a crepe?
This recipe is very different from the one I use.

Chef John said...

this works for both sweet and savory dishes... see chicken cannelloni video

Anonymous said...

Of course you must flip them! Just invest in a light crepe pan - it's all in the wrist. Added benefit: any crepe you miss flipping you can eat right there in the kitchen. Sprinkle sugar, glass of milk - cookie batter style.

First time in the year you make them, you flip the first one with a coin in your hand. Then you'll have money all year round - first time is usually for Chandeleur, January. You *have* to flip it though, or it doesn't count!

I'd cook mine a bit more, till it's nice and golden. They do get breakable though.

Chef John said...

well, I can flip them, I just choose not too. Yes, if eaten right way I would cook longer, but i usually cook again in a recipe.

Thanks for the flipping tip! I'm flipping you a traditional American good luck gesture right now... we call it "half the peace sign" ;)

Cristina Villoch said...

I try this crepes and it was a complete success. My filler was different from yours. I use chicken breasts and ham with riccota, mozarella and spices with some tomate sauce. On top I use a white sauce like a bachamel but with cheese. All and all my guests and my husband declare me Cheff Cristina. Thanks for your instructions and also for making me laugh.
Cristina Villoch

wintkat said...

hi chef john, have made crepes for home made manicotti for at least 15 years

my recipe uses eggs,flour,water and salt only

if I make crepes ahead of time, even only 1 day ahead of assembling and cooking and refrigerate only, tiny black flecks appear throughout each and every crepe

after that happened several times I now freeze the crepes if I make them ahead of time and this fleck issue is not a problem

the black tiny fleck issue was not related to using the same bag of flour

last week I used frozen crepes and had 2 left over and put them in the refrig and the black flecks developed by the next morning

what can be going on here?

enjoy learning from your website
wintkat

wintkat said...

hi chef john, have made crepes for home made manicotti for at least 15 years

my recipe uses eggs,flour,water and salt only

if I make crepes ahead of time, even only 1 day ahead of assembling and cooking and refrigerate only, tiny black flecks appear throughout each and every crepe

after that happened several times I now freeze the crepes if I make them ahead of time and this fleck issue is not a problem

the black tiny fleck issue was not related to using the same bag of flour

last week I used frozen crepes and had 2 left over and put them in the refrig and the black flecks developed by the next morning

what can be going on here?

enjoy learning from your website
wintkat

Chef John said...

those are most likely tiny spots from yeast molds. They are harmless. I don't know of a way to prevent them - they are growing on the crepe as they cool. Maybe try cooling in the freezer.

Aga said...

http://us.f6.yahoofs.com/hkblog/fRcxarKTFxY5k6QGsJ605Q--_3/blog/20081005121508263.jpg.jpg?ib_____DrR3i7tWC

Picture of crepe for breakfast (honey inside/ strawberry jam on top)
I doubled up the quantity and put the extra creps in freezer.

They are very handy!

Thanks.

Dessert said...

Hi Chef John,what kind of flour to use for this making of crepe?thanks

Chef John said...

AP Flour

Anonymous said...

Love at first site. I love how John explains and tells how to make any food. Well this is the first one I just saw. but still compare to any other site.. So simple and understandable. He is also very humrous. I just hate cooking channel or any site where it requirs so many ingredients and all expensive stuff that I have to buy to make one food... if you know what Im talking about...
Please make more videos for normal and reguler people like me who doesn't have all the equipments and ingredients

Thanks John for making it so easy for us!!

Anonymous said...

Is this really a desert in USA?
In Norway this is dinner :) we eat it with syrup, bacon and sugar.

Anonymous said...

It may be pointless flipping crepes but it is fun ;) and if its not important I recommend trying it

Anonymous said...

Should I re-oil the pan with each crepe?

Chef John said...

with a non-stick pan you don't really need to. If you do, the crepes get a little more color, so for presentation if you want the browned spots you can use a bit more oil.

O'Griffin said...

Amazing job! I am no chef, but I did these exactly as you instructed, and they turned out PERFECT.

The best filler: Cream cheese/Powdered Sugar mix, then top wrapped crepe with Raspberries (and juice). Then chase with Coffee. Delish!!! It made for a great Valentines Dinner Dessert.

Thanks Chef John!!!!!!!

Liz said...

I made CREPES!! Sorry, I was just really excited - because I made CREPES!!

Chef John said...

You should be!

Monni said...

Hi John,

I stumbled upon this recipe on YouTube and made my first ever crepes. I have to say they turned out perfect! I keep coming up with new things to put in and on them and they always taste great (and I always have to eat one plain when it's still hot).

Thank you so much!!

Sharday said...

I am so glad I stumbled upon this website!! After spending tons of money at coco's on crepes I sought out to make them on my own. I was searching for the recipe when I came across the site. I love the way the video works in real time helped me to make them properly! I am definatly going to come more often for recipes

Anastasia said...

if you add
1) 0,5 teaspoon of baking powder or
2) 0,5 teaspoon baking soda with 1 tablespoon of sour cream or
3) do it with yeast

and put some unsalted butter on every single crepe when it hot (very important!) -
you can said that these crepes are real traditional Russian crepes :)

thank you for your video recipes - - very useful!

valry53 said...

Your recipe and demonstration was perfect. I made smaller crepes (about 4 inches) and I did not flip them because I make a middle eastern dessert with them.

I fill them with a bit of chopped raw cheese (or mozzarella if I don't have raw) and fold in half and press the edges together (to form a half moon). Then fry them and serve with simple syrup. Delicious!

Thank you!

TopChefmaster said...

Hello Chef John thank you for your wonderful recipe for crepes,I am letting the batter sit in the fridge for 59 min haha not 60 and then I will cook them,I know the will taste outstanding because your "Chef John".

Addison Davis age 14
do u have any tip of becoming a chef and opening up restaurants because I want to open up one when I got to college(UCR to be exact).

Rachael said...

I'd just like to comment on how brilliant your website is and how easy it really is (with the right recipe of course) to make food that you actually look foward to eating!!! Just the other day i made your french toast and right now the batter for my pancakes is sitting in my fridge. On saying that, why do you have to put the batter into the fridge for an hour?

Chef John said...

you put the batter into the fridge for an hour so the starch can absorb the liquid which makes a better texture

Christy said...

i love this video:D

i can never get all the clumps out of the batter however.. xP


make more sweet & savory recipe videos! :D:D:D:D

Anonymous said...

hoe many crepes can i make with this recipe?

Chef John said...

maybe 8

Anonymous said...

This recipe for the crepes are the best. they are easy and good.

mimie said...

I love this recipe! I'm french and american, and crepes is the first thing I learned to make! Really easy and I've done them so much I don't need quantities anymore. They're so good with egg, ham and cheese. Do you have a recipe for that? Crepes bretonne is the savory version of this recipe. I've been watching your videos for a while and really enjoy your techniques and recipes. I"ve learned a lot from you. Thanks!

Anonymous said...

LIFE SAVIOR!! I'm pregnant and I'm craving crepes mmmm I want crepes..with nuttella filling..and strawberries...mmmmmmmmmm

THANK YOU CHEF JOHN!!!!!!!

Anonymous said...

I make crepes a couple of times a week for my kids and don't actually use a recipe or a blender.
The traditional french way of making crepes is to put some flour first into the bowel (maybe about a cup) make a hole, crack one or two eggs in depending if you have large or small eggs and how you feel. With a fork beat in eggs and flour and add some milk (maybe half a cup to start with. The idea is to make a thick thick paste that way you can easily get rid of any flour lumps. Once you have an almost lumpless thick paste, add more milk little by little until you get a thick cream consistency. In my experience you don't need to add any butter or oil and you don't need to leave it for an hour. I found Chefs crepes on the video a little undercooked and I do flip them in the air to turn them - that's part of the fun. Please don't add fat or sugar to the batter - it does not need it and don't be scared of making crepes, they are pretty much fool proof and so easy to make.

Anonymous said...

Thank you for such a useful video. But I just have to say that it's pronounced KREP. Haha that's how the French pronounce it.

Anonymous said...

I just made these and they're really good! I used a chocolate and strawberry filling. YUM!

and by the way, I couldn't wait the whole hour to chill so i just had them right away! LOL

Anonymous said...

how many does this recipe make?

Ahmetia Campbell said...

Fun fact: People tend to associate Crepes with France. It did not originate in France. In fact, they are a Japanese invention. :)

Anonymous said...

i made the crepes and they were Delicious!!! and when you fold them they were even nicer!!!:)

DeavillaT said...

Thanks for the recipe John! We returned a couple of weeks ago from Paris and I've been missing the crepes ever since. Figured they'd be complicated to prepare, gosh was I wrong. What a wonderful treat to make my fav's from the trip on this Mother's Day! Accompanied of course by a cafe au lait :)

Thanks again :)

New fan,

-Tan

Jane said...

Wow, your crepes are perfectly cooked! I would love to try that. And thanks for sharing the video. I've been a fan of crepes for a long time but I never knew how to really make them. So, I guess, I can start making my own. :)

Anonymous said...

hello, made this recipe last weekend and it was sooooo good. had mango crepe and peach crepe with melted nutella spread and vanilla ice cream on top. thank you very much for sharing Chef John.
next in line baked cannelloni.

pett

Fat Girl said...

I am just repeating what others have been saying (sorry for the repetition), but, thank you!!

I am so delighted that I found you through allrecipes.com. Your videos absolutely rock and with your help I am cooking outside of my comfort zone and excelling at it!

Thank you, Chef John.

Anonymous said...

Could you please fix the chicken cannelloni video? I have already seen it but now it's down.

Chef John said...

ok, fixed!

Anonymous said...

how would wheat flour work with these?

Anonymous said...

How would wheat flour work with these??

Anonymous said...

could i use evaporated milk instead of regular milk? thanks..

Anonymous said...

Am i the only one who loves this guy and the way he talks XD Love this tutorial but one question. Will the crepe itself be sweet?

Anonymous said...

What happens if I use olive oil instead of vegetable oil?

Anonymous said...

did you say what temp to cook it at? I didn't see it mentioned?

PEN said...

Thanks to you I made my first Crepes for dinner! =) I am now full and satisfied.

Chef John said...

Nice!

Oakley Kim said...

Could this batter be done overnight beofore cooking?

Oakley Kim said...

can this batter be refrigerated over night?

Peter Ward said...

I squeeze fresh lemon over the crepe, sprinkle a little sugar and then using a fork the crepe between the tines I roll them and add a little more lemon and sugar to taste...

Bubba Acevedo said...

We used a "Bullet" to blend. Clean up is simple. I just put the pitcher in the dishwasher. Done. Love this recipe. The kids and I made them this morning. I also saw a video where a man in France broke an egg on one, smeared it around, then topped it with ham and cheese. This will make a great breakfast since we don't do sugar in the morning before school. Mix it up the night before, and I have a quick, easy breakfast for the kids.