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Frequently Asked Questions:
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Just cover and refrigerate until ready to use.
How do I prevent the crepes from sticking to the pan?
Use a non-stick or well-seasoned pan and add a small amount of butter or oil before each crepe.
Can I use a dairy-free alternative?
Yes, substitute the milk with almond, soy, or oat milk and use dairy-free butter.
What can I use instead of eggs?
You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a healthier option, but the texture will be slightly different.
How do I keep the crepes warm while cooking?
Stack them on a plate and cover them with aluminum foil, or place them in a warm oven (around 100°C/212°F).
Can I make these crepes thinner?
Yes, add a little more milk to the batter to make it thinner for more delicate crepes.
What is the best way to flip the crepes?
Use a thin, flexible spatula to gently lift the edges and flip when the bottom is golden brown.
Can I add fillings while cooking the crepes?
Yes, for savory crepes, add fillings like cheese or ham immediately after pouring the batter, and then fold the crepe over.
How do I make sure my crepes are evenly cooked?
Swirl the pan to spread the batter evenly and keep the heat at medium to ensure even cooking without burning.
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