Crepes are perhaps one of the most decadent and delicious breakfast items you can find. These tasty treats are perfect bites whether they’re made sweet or savory, and also utilize classic French cooking techniques. However, if you just try to wing it making crepes at home, odds are you might end up with something that more closely resembles an omelet. While mastering the thin composition of a good crepe takes practice, here are four tips for making better crepes at home.
1. Allow the batter time to rest
It may seem like a good idea to whip up crepe batter first thing in the morning when you’re hungry for a big breakfast, but the batter should have at least an hour to rest in the refrigerator to allow bonds to develop. This resting period will add to the complexity of the flavor and give your crepes that one-of-a-kind taste and texture. To get started, try out this simple crepe recipe from Food Network’s Alton Brown. Also, save yourself some time in the morning, blend the batter together the night before and allow it to rest overnight.
2. Look out for lumps
Developing a consistent batter texture without lumps is imperative to making paper-thin crepes that taste great. The Kitchn recommends putting your batter through a sieve or strainer to remove all the lumps that don’t get whisked or blended out. While this step isn’t completely necessary, it is important to make sure you blend your crepe batter to be as smooth as possible.
3. Get creative with the filling
A classic crepes suzette is great for impressing friends and family with your culinary skills, but there’s no reason you can’t get creative with the filling. After all, if you make a large batch of batter, odds are you’re going to have enough to make crepes for breakfast, lunch, dinner and dessert. Try savory seafood or meat crepes for an entree, fresh fruit crepes for a healthy(ish) breakfast or apples and caramel for a tasty dessert.
4. Add some beer
The Kitchn also notes that adding a little beer to your crepe batter can do a lot for the consistency. Opt for a light lager, which will give your crepes that desirable airy texture. According to The Kitchn, this also leaves small pockets created by the bubbles that are perfect for collecting sauce.