Woke up to some serious crepe cravings yesterday, but we only had all-purpose flour in the house… that didn’t stop me though! Traditionally crepe batter is made with buckwheat flour, but how off the mark can using AP flour be? It turns out, somewhat off the mark. Following the recipe posted below, the end result will still be delicious, but the batter, and therefore the crepe, will end up being on the thick side. If you give it a go, feel free to alter the ratio of milk to flour and let me know if that lightens up the density of the crepe! Also feel free to share any fun stories that occur – I actually had to change my shirt during the process after I flipped a crepe onto myself instead of into the pan XD.
- 1 1/4 cup milk
- 1 cup AP flour
- 2 eggs
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 2 tablespoons chives, finely sliced
- butter (for the pan)
- ham, sliced
Pulse the milk, flour, eggs, butter, salt, and chives in a blender until well mixed. Transfer the batter into bowl and cover with plastic wrap, doing your best to ensure the that the plastic wrap is in contact with the top layer of batter to prevent it from drying out. Refrigerate the batter for about 1 hour to allow the gluten in the flour to relax.
When the batter is ready, butter the bottom of a large heated pan and pour in about 1/4 cup of batter. Swirl the batter around the pan so that it spreads out into a large circle. Cook until you are able to lift the crepe up to see if the bottom is lightly golden. When it is, get ready for the hardest but most fun part of the recipe: flip the crepe, with great morale, and cook through until it is golden.
I filled my crepes with ham and gruyere, but you use any other savory fillings you’d prefer such as mushroom duxelle, eggs, tomatoes, etc.