Easy 5 Ingredient Crepes… For as long as I can remember, crepes have always been a part of my upbringing and the best dessert I could have ever asked for in Bulgaria. In Bulgaria, we are known for making crepes which we call “Palachinki”. You can enjoy crepes savoury or sweet but my favourite way is sweet. We love adding walnuts and honey inside, sour cherry jam, or even chocolate spread like Nutella. We are also huge lovers of sweet and salty so we add feta or even cheese in combination with the jam or honey which makes for the perfect crepe in my opinion. Back home we actually don’t have pancakes so all I ever knew was crepes until I came to Canada and tried pancakes for the first time as a teen. Although I enjoy pancakes once in a while, I will alway be team crepes for as long as I live. These beautiful thin sheets of deliciousness can’t be beat in my opinion and are so easy to make. If you can whip up a few ingredients in a bowl, you are capable of making crepes. Please let me know in the comments how you enjoy crepes in your country and what your favourite fillings are.
Easy 5 Ingredient Crepes
- 3 eggs
- 1 + 1/3 cups of milk I used 2% but any will work
- 1 cup of water
- 5 tablespoons of melted butter cooled down
- 2 cups of all purpose flour add less if you like them thinner
- Add the first four ingredients (the wet ingredients) to a bowl, and give them a good whisk. Make sure the butter is melted but not hot as we don’t want to scramble the eggs when we add it in the bowl.
- Now add in the flour and pinch of salt and whisk everything really well. The batter should be thin and pourable. If the batter is way too thick you can thin it out by adding in some more milk. I used exactly 1 cup + 1/3 of milk but you may need 1.5 cups of milk depending on how you measured out the flour. I like to loosely add the flour to my measuring cup with a spoon and levelling out the top with a knife, discarding the excess flour.
- Once you have the crepe batter you can heat up a non-stick pan on medium heat. My pan doesn’t stick at all and my batter has butter in it so I don’t need to butter it prior to making the first crepe but you are welcome to add a touch if your pan usually sticks.
- Once the pan is heated, you can add a ladle of the batter (about 1/3 cup), and lift the pan off the heat immediately as you swirl the batter around to coat the surface of the pan into a thin circle. I am using a 10 inch skillet for the perfect sized crepe but a bigger skillet will also work. Keep in mind that the very first crepe is usually the worst one of the bunch so don’t get discouraged.
- Let it cook for 30-60 seconds or until the edges begin to fully lift off and the top has set before you flip it. Place the spatula unfer the crepe and flip it over.
- Cook for another 30-60 seconds and remove it onto a plate. Continue to cook the rest of the crepes the same way.
- You will notice that they will be firmer at first but as you stack the cooked crepes on top of one another, they will all soften. Enjoy with any fillings of choice.
Thank you for this recipe! French crepes have a long history of celebration. February 2nd was the day when every home in France would make twelve crepes to eat together. Apart from the February 2nd candlemass celebration, there was a belief that crepes are related to wealth. You can find more facts about crepes here: https://ivypanda.com/essays/cultural-role-of-crepes-in-france/
Thanks so much Nancy! Love this info soooo much