Imen Dridi Joy of Cooking Crepe recipe includes all-purpose flour, eggs, milk, water, salt, and butter. It serves 6 and takes about 30 minutes from start to finish. Mix ingredients, cook on a greased pan, flip once, and serve warm.
Try More Joy Of Cooking Recipes:
- Joy Of Cooking Peanut Butter Cookies
- Joy Of Cooking Pumpkin Bread
- Joy Of Cooking Gingerbread Cookies
🧡 Why You’ll Love This Crepe Recipe:
- Simplicity: With only a few basic ingredients that are commonly found in most kitchens, this recipe is straightforward and easy to follow, making it accessible for cooks of all skill levels.
- Quick Preparation Time: The batter comes together in minutes, especially if you have a blender. Plus, each crepe only takes a couple of minutes to cook, meaning you can have a stack of crepes ready to enjoy in no time.
- Light and Delicate Texture: The thin, tender nature of these crepes is irresistibly delightful. They’re light enough to enjoy any time of day — from breakfast to dessert — without feeling too heavy.
- Fun to Make: The process of swirling the batter to create the perfect thin layer is enjoyable, and flipping the crepes can add an element of fun and flair to the cooking experience.
❓ What Is Joy Of Cooking Crepe Recipe?
Joy of Cooking Crepe recipe is a classic, featuring a blend of all-purpose flour, eggs, milk, water, salt, and melted butter. Ideal for sweet or savory fillings, it’s versatile, easy to make, and perfect for any meal.
🥚 Joy Of Cooking Crepe Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons butter, melted
🥞 How To Make Joy Of Cooking Crepe
- In a big bowl, whisk the flour and eggs together. Slowly add the milk and water, stirring to mix each time. Mix in the butter and salt, then beat until the mixture is smooth.
- Put a griddle or baking pan that has been lightly oiled over medium-high heat.
- Use about 1/4 cup of batter for each crêpe when you pour or scoop it onto the pan. Rotate the pan in a circle to make sure the batter covers the whole surface.
- It will take about one to two minutes of cooking until the bottom is light brown and the top is no longer wet.
- To free the crêpe, run a spatula around the edge of the pan. Flip it over and cook for another minute, until the other side is light brown. Warm up and serve.
💭 Recipe Tips
- Non-Stick Pan: Use a good non-stick skillet or crepe pan for easier flipping and removal of the crepes.
- Consistent Heat: Maintain a medium to medium-high heat. If the pan is too hot, the crepes will cook too quickly and may burn. If it’s too cool, they won’t develop a nice color or texture.
- Thin Batter: The batter should be quite thin to spread easily and create delicate crepes. If your batter is too thick, whisk in a little more milk or water until you achieve the right consistency.
- Pour and Swirl: After adding the batter to the pan, quickly swirl it by tilting and rotating the pan to spread the batter thinly across the surface.
- Filling Ideas: Crepes can be filled with a variety of ingredients, from simple sugar and lemon juice to more elaborate fillings like sautéed mushrooms, spinach and cheese, or Nutella and sliced bananas.
🍫 What Pairs Nicely With Crepe?
Crepes pair beautifully with a variety of fillings such as Nutella, fresh fruit, whipped cream for sweets, or ham, cheese, and spinach for savory top with powdered sugar, maple syrup, or a squeeze of lemon for extra flavor.
🎚 How To Store Leftovers Crepe?
- Refrigerate: Stack cooled crepes between layers of wax paper or parchment and place in an airtight container refrigerate for up to 5 days.
- Freeze: Place wax paper between each crepe, stack, and store in a freezer bag freeze for up to 2 months. Thaw in the refrigerator or at room temperature before reheating gently.
🥵 How To Reheat Leftovers Crepe?
- In a Skillet: Warm a non-stick skillet over medium heat place leftovers crepe in the pan for about 30 seconds to 1 minute per side until heated through.
- Microwave: Place leftovers crepe on a microwave-safe plate and cover it with a damp paper towel heat on high for 20 to 30 seconds or until warm.
FAQs
Can crepe batter be made ahead of time?
Yes, crepe batter benefits from resting and can be made ahead of time it can be stored in the refrigerator for up to 48 hours. Give it a good stir before using as the ingredients may have settled.
Why are my crepes rubbery?
Crepes become rubbery mainly due to overmixing the batter, which develops the gluten in the flour, or cooking them for too long at too low a temperature. Aim for a quick cook on a medium-high heat and mix just until the batter is smooth.
How do you flip a crepe without tearing it?
Ensure the crepe is cooked enough to be firm on the bottom loosen the edges with a spatula, then gently slide it under and swiftly flip it. A non-stick skillet and a little practice go a long way in preventing tears.
What is the difference between a crepe and a pancake?
The main difference is the batter crepe batter is thinner and lacks a leavening agent like baking powder, which is found in pancake batter. This results in crepes being much thinner and more delicate than fluffy pancakes.
What are some popular fillings for crepes?
Popular sweet fillings include Nutella, jam, fresh fruit, and whipped cream savory options often feature cheese, ham, eggs, and sautéed vegetables. The possibilities are endless, catering to all taste preferences.
Try More Joy Of Cooking Recipes:
- Joy Of Cooking Bourbon Balls
- Joy Of Cooking Scotch Shortbread Recipe
- Joy Of Cooking Persimmon Pudding
Joy Of Cooking Crepe Nutrition Facts
Amount Per Serving
- Calories: 213 kcal
- Carbohydrates: 21 g
- Protein: 5 g
- Fat: 12 g
- Trans Fat: 0.2 g
- Cholesterol: 82 mg
- Sodium: 141 mg
- Potassium: 141 mg
- Fiber: 1 g
- Sugar: 14 g
- Vitamin A: 447 IU
- Vitamin C: 12 mg
- Calcium: 79 mg
- Iron: 1 mg
- Monounsaturated Fat: 3 g
Joy Of Cooking Crepe Recipe
Description
Joy of Cooking Crepe recipe includes all-purpose flour, eggs, milk, water, salt, and butter. It serves 6 and takes about 30 minutes from start to finish. Mix ingredients, cook on a greased pan, flip once, and serve warm.
Ingredients
Instructions
- In a big bowl, whisk the flour and eggs together. Slowly add the milk and water, stirring to mix each time. Mix in the butter and salt, then beat until the mixture is smooth.
- Put a griddle or baking pan that has been lightly oiled over medium-high heat.
- Use about 1/4 cup of batter for each crêpe when you pour or scoop it onto the pan. Rotate the pan in a circle to make sure the batter covers the whole surface.
- It will take about one to two minutes of cooking until the bottom is light brown and the top is no longer wet.
- To free the crêpe, run a spatula around the edge of the pan. Flip it over and cook for another minute, until the other side is light brown. Warm up and serve.
Notes
- Non-Stick Pan: Use a good non-stick skillet or crepe pan for easier flipping and removal of the crepes.
- Consistent Heat: Maintain a medium to medium-high heat. If the pan is too hot, the crepes will cook too quickly and may burn. If it’s too cool, they won’t develop a nice color or texture.
- Thin Batter: The batter should be quite thin to spread easily and create delicate crepes. If your batter is too thick, whisk in a little more milk or water until you achieve the right consistency.
- Pour and Swirl: After adding the batter to the pan, quickly swirl it by tilting and rotating the pan to spread the batter thinly across the surface.
- Filling Ideas: Crepes can be filled with a variety of ingredients, from simple sugar and lemon juice to more elaborate fillings like sautéed mushrooms, spinach and cheese, or Nutella and sliced bananas.
