Quick Summary: A crepe is made of just three core ingredients: flour, eggs, and liquid (milk or water). A little melted butter or oil greases the pan and enriches the batter, while optional salt, sugar, and flavorings like vanilla make it sweet or savory. If you want to know what a crepe is made from in the simplest terms, it is a thin, unleavened batter with no raising agent, which is what sets crepes apart from pancakes.
Crepes are an easy and versatile dish. You can make them with just three ingredients, or add flavorings to give your crepe an extra boost.
There is even room for creativity when it comes to how many ingredients you use and which ones.
For the traditional crepe, the ingredients are limited to the 'flour + eggs + milk' mixture.
Gilles Isola
Who would have thought that using the number of ingredients in crepes, you can really break down recipes into different groups?
2-ingredient crepes are dairy-free and egg-free and are made with all-purpose flour and carbonated water, also known as seltzer or soda water.
The 3-ingredient crepe recipe is simple too: it uses three ingredients (flour, eggs, milk), plus oil or butter to grease a crepe pan.
Four-ingredient crepes add sugar, salt, or vanilla extract as the fourth ingredient.
Five-ingredient crepes go further: their recipe includes oil or butter as a greasing agent.
Finally, the six-ingredient crepe recipe calls for the basic three ingredients: salt, sugar, and butter or oil.
What are the ingredients of a crepe? Well, it's all about that batter. One of the keys to making thin French crepes is figuring out the right amount of liquid.
But which liquid? How many eggs and how much butter or oil should you add according to the recipe?
Let's look at all the crepe ingredients using tips from Gilles Isola, the training manager at the Ecole Maître Crêpier & Cuisinier.
Flour
Flour is a key ingredient in making crepes. It provides protein and starch, which break down into sugar for the Maillard reaction (aka the browning reaction).
A classic French crepe recipe calls for plain flour (aka all-purpose flour), although buckwheat flour is another alternative, especially in Brittany, to make savory crêpes (galettes).
On the flour side, we opt for a pastry flour, T45 or T55, which is perfectly adapted.
Gilles Isola
Since the flour contains gluten, let the crepe batter rest for 30 minutes to absorb the liquid and give the gluten time to relax.
This step is considered the secret to making the perfect French crepes.
When it comes to gluten-free crepe making, many factors come into play: the type of flour, the measuring technique, the batter's resting time, etc.
Some crepe recipes use chestnut flour, which is sweeter and nuttier than the bitter flour version, buckwheat flour.
Also, read about how to make basic crepes.
Eggs
Fresh whole eggs are essential ingredients for crepes, although Julia Child uses yolks only. Eggs contribute to the structure, flavor, and color of crepes.
In our school, we recommend using between 8 and 10 eggs for a kilo of flour, which is quite a bit.
Gilles Isola
Some people like their crepes thin, and others prefer them thick, but it depends on how many eggs you use.
Fewer eggs mean more delicate crepes; more eggs mean thicker crepes.
To make crepes soft and fluffy, try separating the egg whites from the yolks.
Add the yolks first, then fold in the whipped egg whites just before cooking. It makes the batter airy and light.
Find out if you need special equipment to make crepes.
Liquid
Liquid (milk or water) helps mix ingredients, aids dispersion, and contributes to some chemical reactions. It also contributes to the structure building of crepes.
Whole milk is the most popular choice for French crepes, although low-fat and skim milk are also used to make a lighter version of crepes.
As for milk, there are about 2 liters per kilo of flour. For frying, I recommend a more liquid batter which will "roll" better and give a thinner crepe.
Gilles Isola
Can you replace milk with water in the crepe batter? Yes, the Polish pancakes recipe replaces part of the milk with sparkling or plain water.
Romanian cuisine uses half the milk and half water to make their thin crepes.
To experience honeycombed-looking crepes with a slight yeasty taste, you can replace 25% of the milk with beer. If you want to step away from authenticity, use cider instead.
Finally, you can replace whole milk with milk alternatives such as almond milk to make almond milk crepes.
Should you warm up milk or use cold? Most crepe recipes call for room-temperature ingredients, but you can use cold milk.
In this case, the resting time for the crepe batter is essential. But according to chef Philippe, if you boil the milk and let it cool to a warm temperature, you can skip the resting time.
You should end up with a smooth batter that resembles the consistency of heavy cream. It is evident that the less thick the batter, the thinner the crepes.
But if your batter is too liquid, then it will be challenging to flip. So, it is all about a delicate balance between a too-thick and a too-thin batter.
Read about how to flip the crepe.
Salt
The use of salt is an ancient tradition that adds great flavor and improves the texture of crepes.
It slows gluten development, produces a firmer batter, and prolongs the shelf life of crepes.
Salt is an essential ingredient for making the best crepes ever. For dessert crepes, don't skip it!
Sugar
Sugar adds sweetness and inhibits gluten development and starch gelatinization.
It contributes to the Maillard reaction, which gives crepes their slightly golden-brown color.
Granulated sugar is optional in crepes. Feel free to add a small amount of sugar if you make sweet crepes. However, omit this ingredient for savory crepes.
You can make crepes without sugar to serve with both sweet and savory fillings.
Also, read on how to store leftover crepes.
Fat
Fat acts as a tenderizer, inhibiting gluten development and preventing starch gelatinization.
Adding melted butter to the crepe batter not only makes them tastier but also helps with cooking.
The pan doesn't need greasing because enough butter makes it easy to peel the crepes off once cooked.
In Brittany, butter is added to the preparation and it is always semi-salted: there are 20 g per kilo, it gives roundness in the mouth.
Gilles Isola
But you can try to replace butter with vegetable oil or olive oil. For 100 g butter, you should use 80 g oil. Some recipes recommend using clarified butter as a medium.
If you don't add butter or oil to the crepe batter, you should grease a nonstick crepe pan.
But how to grease the crepe pan or crepe maker? You can use a silicone brush or paper towel.
We grease the pan with paper towel; you can use butter or a drop of oil.
Gilles Isola
You can also make the batter ahead of time.
Flavorings
There are various ways to flavor crepe batter. You can add all your favorite things, such as vanilla extract, orange flower water, or orange or lemon juice, before pouring it into the pan for a classic taste.
But there is also a boozy option to give your crepes extra character if you serve them to adults.
Try experimenting with dark rum, cognac, Cointreau, Grand Marnier, or Kirsch.
You should definitely try half dark rum or brandy plus half orange flower water for an interesting combination.
You can also flavor the batter with spices such as ground cinnamon and nutmeg.
Savory crepes are a great way to enjoy your favorite flavor profiles. Try adding spices like ground nutmeg and black pepper for an exciting twist on this traditional French dish.
Discover sweet and savory options for serving crepes.
Order of ingredients
You might wonder if the order of ingredients matters. The answer is yes. You should not mix crepe ingredients anyhow.
To avoid lumps and achieve a homogeneous crepe batter, mix 50% of the dry ingredients with 50% of the wet ingredients.
According to the crepe expert Gilles Isola, "first pour the flour and a pinch of salt, then add the equivalent weight of liquid, that is to say, the eggs and the milk beaten together."
Then, he advises mixing the batter generously and adding "the rest of the milk and possibly the melted butter."
But what to do if lumps form? The solution to getting rid of lumps in your crepe batter is simple: pass the mixture through a fine-mesh sieve.
Learn how to make Nutella crepes with bananas.
Science behind crepes
Having crepes for breakfast seems nothing more than just whipping a crepe batter and cooking crepes.
Crepes are made with a few ingredients, but the mathematics makes them so thin and light.
The science behind paper-thin crepes involves more than just chemical interactions.
Thickness also matters, as it determines how much batter you need to cook in a given-size nonstick skillet.
This special calculator will help you determine how much of the crepe ingredients you need based on the number of crepes, their thickness, and the diameter of your pan.
FAQ
What is a crepe made of?
A crepe is made of flour, eggs, and liquid (milk or water), plus a little melted butter or oil. Salt, sugar, and flavorings such as vanilla are optional and depend on whether you make sweet or savory crepes.
What are the ingredients for crepes?
The basic ingredients for crepes are all-purpose flour, eggs, and milk. From there, you can add butter or oil, a pinch of salt, sugar for sweet crepes, and flavorings like vanilla, rum, or orange flower water.
Does flour contain gluten?
All-purpose flour contains from 8 to 11% gluten.
Do crepes use a leavening agent?
No, the crepe recipe doesn't contain any raising agent. This is what sets French-style crepes apart from pancakes, such as American pancakes.
How do you mix crepe batter?
To make a smooth, thin batter, mix 50% of the dry ingredients with 50% of the liquid. Combine the flour with an equal weight of liquid first, then add the remaining liquid.
What heat do you use for crepes?
Heat a crepe pan over medium to high heat, then reduce to medium heat to cook the crepes.
Crepe recipes
Crepe recipes are a delicious and perfect way to start your day. You can eat them for breakfast, as an appetizer, or as dessert after dinner. Or enjoy them any time of the day!
The best crepes are the ones you make yourself. The recipes below will give you ideas for making those delicious crepes that everyone loves.
- Crepe Recipe (How to Make Basic Crepes)
- Authentic French Crepes
- Parisian Crepes Recipe (Crêpes Parisiennes)
- Banana Nutella Crepes
- Almond Milk Crepes Recipe (Dairy-Free)
- How to Make Crepes with Pancake Mix
- Nalesniki Recipe (Polish Crepes and Pancakes)
- French Chocolate Crepes Recipe
- Grand Marnier Crepes (Crepes Suzette Flambé)
- Crispy Crepe Recipe (Crêpes Croustillantes)
- Beggar's Purses (Apple Cinnamon Crepes)
- Mango Crepe Cake
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