3-ingredient Crepes

Crepes are among the most common and loved foods each of us has eaten at least once in our life. While originally the recipe contained butter and salt, you can perfectly make these simple and delicious 3-ingredient crepes.

Why you’ll love this recipe

Crepes are one of my favorite foods since I was a child, and this 3-ingredient crepes recipe is one of the easiest and most versatile recipes out there.

The best part about this recipe is that it only requires eggs, flour, and milk, which are ingredients that you most probably already have in your kitchen.

Besides being fast and easy to prepare, you can fill your crepes with savory or sweet fillings, making everyone happy. Also, you can make them in bigger batches and have them ready for any occasion.

Finally, by skipping the butter, you will have low-fat crepes.

Ingredients

To make these 3-ingredient crepes, you will need:

• Eggs
• Flour – we use all-purpose flour, but if you prefer you can use whole wheat flour too. If you make a gluten-free version, replace it with gluten-free flour.
• Milk – we use fat-free milk, but whether you use it or whole-fat milk, the result won’t change. For a dairy-free version, replace it with almond milk or oat milk.

You can also add a pinch of salt and/or sugar to enhance the flavor, but these are optional. We usually add a pinch of sugar when making sweet crepes but if you make savory and sweet with the same batter, skip it.

As mentioned, the original recipe calls for butter but we prefer to leave it and keep the recipe as simple as possible.

How to make crepes

1. In a large mixing bowl, whisk together the eggs and flour until well combined.
2. Gradually add the milk, whisking continuously to avoid lumps.
3. Once the batter is smooth, cover the bowl with plastic wrap and let it rest for at least 30 minutes in the fridge. You can skip this step if you are in a hurry. Also, the batter can rest overnight if you prefer.
4. If using a crepe maker, heat it up. Otherwise, heat a non-stick pan over medium heat. It’s very important to have the right temperature for cooking crepes.
5. Pour a ladleful of batter onto the pan and swirl it around to spread the batter evenly. Remember that crepes will have to turn out thin.
6. Cook for 1-2 minutes on each side or until lightly browned.
7. Repeat with the remaining batter, greasing the pan with a little oil or butter as needed.

Variations

Crepes are incredibly versatile, and you can customize them with different flavors and ingredients to suit your taste preferences. Here are a few variations you might want to try:

• Chocolate Crepes: Add 1-2 tablespoons of cocoa powder to the batter for a rich chocolate flavor.
• Lemon Crepes: Add the zest of one lemon to the batter for a refreshing citrus flavor.
• Matcha Crepes: Add 1-2 tablespoons of matcha powder to the batter for a green tea flavor.
• Gluten-free Crepes: Use gluten-free flour instead of all-purpose flour for a gluten-free option.

Filling ideas

Crepes can be filled with a variety of sweet or savory ingredients. Here are some ideas.

Savory fillings

• Mozzarella and tomato crepes
• Ricotta and spinach crepes
• Smoked salmon and cream cheese – highly recommended!
• Mozzarella and cold cuts – vegan if you prefer

Sweet fillings

• Nutella and banana slices – with a touch of powdered sugar on top
• Strawberries and whipped cream
• Jam

Expert Tips for Making Crepes

1. Use a non-stick pan: Crepes are delicate and can easily tear or stick to the pan, so it’s important to use a non-stick pan.
2. Let the batter rest: After mixing the batter, let it rest for at least 30 minutes. This allows the flour to absorb the liquid and gives the batter a smooth consistency. When taking the batter from the fridge, whisk before using it.
3. Use the right temperature: The pan should be hot enough to cook the crepe quickly but not so hot that it burns. A medium heat is usually ideal.
4. Spread the batter evenly: Tilt the pan in a circular motion to spread the batter evenly over the surface. The crepe should be thin and have a consistent thickness throughout.
5. Flip carefully: Use a thin spatula to carefully flip the crepe. The crepe should be cooked on one side before flipping, and the other side only needs a few seconds to cook.

Origin

Cepes have a rich history that dates back centuries. Their origin is unclear, but it is believed that they were first made in Brittany, a region in the northwest of France, in the 12th century. Back then, crepes were called galettes, and made with buckwheat flour instead of wheat flour, as it was common and cheaper.

Over time, crepes became more popular throughout France, and their preparation and presentation evolved. Today, crepes are enjoyed all over the world and have become a staple in many cultures. They are often associated with France, but variations of crepes can be found in many countries, such as the Dutch pannenkoeken, the Russian blini, and the Swedish plättar.

Differences between crepes and pancakes

Crepes are typically thinner and more delicate than pancakes. They are made with a thin batter that is poured onto a hot, flat surface and spread thinly. Pancakes, on the other hand, are thicker and fluffier and are made with a thicker batter.

While crepes are usually made with a combination of eggs, flour, and milk, pancakes often include leavening agents like baking powder or baking soda.

Additionally, crepes are usually served with sweet or savory fillings, while pancakes are typically served with sweet toppings like syrup, fruit, or whipped cream.

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