Basic Flour Crepes, also known as flatbread, have more in common with a skinny pancake.
Although not flatbread compared to a tortilla, Paratha, or Naan, it, too, can be made with only flour and water.
(Yes, we know additional ingredients will improve them, but that is not the point (yet.))
How to make:
1 part flour + almost 1 part water.
Example: 1 1 /8 cups of white flour (1 cup and two tbsp or
141 grams)
1 1 /2 cups or 12 ounces, of Club Soda or Seltzer Water.
Flour—all-purpose wheat flour is the best, but whole wheat will
work too, and buckwheat is traditional.
(Salt is mentioned below as an advanced addition.)
In a large/medium mixing bowl, add the flour.
Then, add the Club soda while whisking. Whisk until well combined.
Set aside and let stand for at least 10 minutes 30 is better.
Let it rest in the refrigerator.
(Pro tip: a whisk is ideal as a fork is too awkward)
Now, while the batter is resting.
Butter a crepe or medium nonstick pan and set the burner
to medium heat. (if you want, a cooking spray will work.)
Take a third cup (1/3) of batter and pour so that the bottom
of the pan is covered; you should be able to swirl it.
The ideal pan has sloping sides (slanted sides), which is not necessary but is handy.
Cook until the underside of the crepe is golden brown and the edges curl up about 2 to 3 minutes.
Then, flip the crepe and continue to cook until lightly browned, about 40 seconds to 1 minute or so.
Re-butter/ spray and
repeat the process until done.
Remove the crepe from the pan and repeat with the remaining batter.
Lightly coat the pan with
cooking spray in between each crepe. (Practice makes perfect)
Keep the crepes covered so to prevent them from drying. Also, place a layer of waxed paper or plastic between each crepe.
This will prevent the crepes from sticking together
and getting soggy.
(Pro tip: use a flavored (Club soda) Seltzer Water, but keep
in mind it will bring sugar and calories.)
(Pro tip: if you don’t have seltzer water, use 2 / 3 tsp or
3.9 grams of baking soda with regular water.)
Finally, fill or top
the crepe with your favorite filling or topping, and enjoy!
(Practice makes perfect)
Crepe Storage:
Crepe storage: Stack cooled crepes between layers of wax
paper or paper towels; place inside a heavy-duty resealable bag and refrigerate
for up to four days or freeze for up to 90 days.
(don’t forget to date the bag; also, wax paper between crepes
keeps the entire bag from turning into a frozen crepe rock.)
Reheating Crepes:
Place frozen crepes to thaw in the refrigerator
overnight.
Reheat in the microwave on HIGH for 10-15 seconds.
Flip the
crepe over and microwave for another 10-15 seconds or so.
(Pro tip: add salt 1 / 3 tsp or 1.9 grams to enhance flavor.
Add 1 tbsp or 12.5 grams of granulated sugar if you plan on sweet fillings.
Add Vanilla and cinnamon to the batter, as the sugar gives you options.
That said; if you just stuff it with eggs and bacon (for example), the sugar works against you taste-wise.
Another alternate ingredient is Beer (12 oz.) instead of the seltzer water; it works with savory fillings like meat and eggs.
Not so much with sweet fillings.
Experiment and practice so that you will look like a pro when your friends see you cook.
According to the internet, for nutrition information.
(Note: there are a lot of could “be” issues. All depending
on flour and oil types used and any additional ingredients.)
Nutrition Facts
Serving Size 1
60 Calories, 2 1/2g Total Fat, 2g Protein, 6g Total
Carbohydrate, 0g Sugars
Nutrition Facts
Serving Size: 1 Crepe
Calories
70
28
2 1/2g
4%
1 1/2g
6%
30mg
1%
0%
40mg
1%
6g
2%
0g
0%
0g
1g
% Daily Value*:
Calcium
2%
Vitamin A
2%
0%
0%
copyright © 2022 Donald Watson All Rights Reserved
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