My Mother’s Crepes Recipe
I know that there are a lot of crepes recipes out there, but this one is very special to me. This is my mother’s crepes recipe. When my mom made her crepes, I was the happiest child. She usually made them for a weekend breakfast. I was right by her side and wanted to learn how to make them myself. Those were some of my favorite childhood moments. Now I’m teaching my daughter how to make my mother’s crepes recipe and she is an actual pro at flipping them.
Why should you make this recipe?
Unlike other recipes, my mother’s crepes taste neutral. They are not sweet or salty. My mom didn’t add any sugar to the dough, because we ate some of them with a savory filling. In Bulgaria we eat everything with feta, so we usually stuffed our savory crepes with it. We also ate them with butter and typical Bulgarian seasoning. My favorite sweet filling is honey, homemade strawberry jam of Nutella.
They are great for breakfast. You can also make them ahead and store them in a fridge up to a week. I store leftover crepes in a Ziplock bag.
I’ve made the crepes dough with blender, immersion blender and by hand using a whisk. No matter what method I use I always get some small lumps of flour in the dough. To achieve the perfect crepes, I pour the dough though a strainer. When my dough is strained the crepes get so much smoother.
One of the most important things when you make crepes is cooking them right. Start by preheating the pan to medium temperature. Do not add the batter if your pan is still cold.
You need only a small amount of butter or oil to grease the pan. I use few drops of fat and then I spread them with a paper towel on the surface of the pan. Immediately after that pour about a half a ladle of batter in the pan. Then tilt the pan until the batter covers the whole cooking surface.
If you add to much batter in the pan, your crepes will become too thick. If the batter is too little add some more and fill in the gaps before you flip the crepe.
To flip the crepe carefully slide your spatula around the edges first and then underneath the middle of the crepe. If it is not coming off easily then it is not ready. The crepes usually start browning around the edges when they are ready.
If the crepe is falling apart when you are trying to flip it. There are two reasons for that. Either your batter doesn’t have enough flour, or you didn’t cook the crepe long enough.
Can you use other type of milk? I’ve never used other milk than whole for this recipe, but I’ve used one cup milk and one cup of water instead of two cups of whole milk. Therefore, I assume that low fat milk might be fine for this recipe. Although, I don’t recommend substitutions.
My Mother’s Crepes Recipe
- 3 large eggs
- 1½ cups whole milk
- ½ cup water
- 1 cup all purpose flour
- melted unsalted butter for greasing the pan oil works too
- Mix the eggs and the milk and the water together with a mixer (or a whisk). Then gradually add the flour and continue mixing until the flour is incorporated.
- Strain the mixture through a fine mesh sieve (optional).
- Put a 10-inch crepe pan on a stove and heat it to medium high. Add few drops of melted butter or oil to the pan. You can use a heat resistant brush to spread the fat evenly.
- Pour about ½ cup of the crepe batter and tilt the pan until the batter covers the bottom of the pan.
- Cook each crepe for about a minute per side. Flip using a spatula. Continue until you run out of batter.
- Serve the crepes with your favorite sweet or savory spreads and toppings.
- Store leftovers in a Ziplock back in the refrigerator.