Traditional Crepe Recipe

This traditional crepe recipe uses only simple ingredients that everyone has on hand. This delicious crepe batter can be made in minutes, and does not require any special cooking skills (unless you feel like going an extra mile and practice flipping these tasty traditional crepes like a professional).

Traditional crepes are thin, crispy on sides and filled with sweet or savory toppings or any number of flavorful fillings. They are easier to make than you think. The secret to success is to pour the batter on a very hot pan while swirling the pan. That is how you make thin and crispy crepes.

Traditional crepes are a great fit for any occasion - be it afternoon tea, birthdays, breakfast or even supper. Just remember that they must always be enjoyed with friends or family members.

1. In a large mixing bowl, whisk together the flour, baking powder, eggs and vinegar. Gradually add in the water, stirring to combine. Add the salt, sugar and oil; beat until smooth.

2. Optional: for best result, allow to stand for one hour at room temperature before making crepes.

3. Heat a lightly oiled frying pan over medium high heat. When hot, pour or scoop in just enough batter to cover the base. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion to let the batter covers the entire surface in a thin layer.

4. Cook the crepe for about 2 minute until the bottom is golden, then use a spatula to flip. Turn and cook other side for just under a minute until golden. The first one often comes out wonky and may need to be discarded. Continue the same process with the remaining batter.

5. Transfer to a plate and cover with foil or microwave plastic lid to keep warm and prevent from dying out. Stack cooked crepes on the plate as you go. Serve hot with your favorite filling.

Chef’s tips:
Storing: Cooked crepes can be stored in the fridge, on a plate covered with plastic wrap for up to 3 days.

Freezing: To freeze cooked crepes, stack with greaseproof paper between each one. Wrap the stack in plastic wrap and freeze for up to 3 months. Defrost for 1 hour at room temperature.

Sweet filling ideas: honey, jam, chocolate spread, maple syrup, cottage cheese, fresh or dried fruits, nut butters, whipped cream, ice cream, nuts, condensed milk, etc.!