I am not sure what the difference between a crêpe and a pancake is but I think that crêpes are supposed to be thin and elastic contrary to pancakes which should be thick and fluffy.
Making crepes is not hard. If you can make pancakes, you can make crepes.
I don’t use a special crepe pan. I just use an ordinary non-stick frying pan. Actually I use two sizes. The small one is to make crepes which I roll in various ingredients such as ground meat or spinach etc. and have these as a meal. For supper I usually make the big ones and add fruit, ice cream, chocolate, or savory ones with ham, bacon, mushrooms, etc.
Don’t worry if your first one doesn’t come out very thin or if it’s ruined. This can easily be fixed. I can’t give you the exact proportion as I don’t know how big your frying pan is but just add batter to cover the pan. So after the first one you can adjust the quantity of batter you will pour in the pan. Make sure that the pan is hot.
Now the problem is that by the time you finish the last one, the first one will be cold, so when serving family, on a busy night, it’s sometimes okay if they eat them as they are served. On the other hand if you are making crepes to serve friends that might be a problem. Place them in an oven proof plate and keep your oven barely warm and they’ll stay warm until you are ready to assemble them, or serve them as you make them.
The ingredients given below make about 8 big ones (the size of a normal plate):
- 2 cups flour
- ¼ teaspoon salt
- 4 cups milk
- 4 eggs
- 2 teaspoons baking powder
- Olive oil for frying (1 tablespoon per crepe)
Beat eggs with milk, add flour, baking powder and salt.
Making crepes in a Frying pan:
Pour a tablespoon of oil in the pan and wait until it’s hot (this applies only to the first crepe because after that the frying pan is hot and you don’t have to wait).
Add a thin liquid batter with a cup onto the hot frying pan and tilt the pan with a circular motion so that the batter coats the surface evenly.
Once it is no longer in a liquid form but has set, you must invert the crepe at least once, when you see that the bottom is light brown. Loosen with a spatula, turn and cook the other side.
How do you invert the crepe?
First by taking a spatula and turning it on the other side, or letting it slide into another plate and then taking the plate you put the uncooked side in the pan and third (only for experts) toss it in the air once so that it lands in the frying pan on the other side. Don’t try the third way because you must really be an expert to do that. If your frying pan is small, turn it with the spatula. If your pan is big use a plate because however expert you are the Crêpe is bound to break. Don’t worry if the first Crêpe sticks to the pan or doesn’t come out perfect. This happens all the time. You will see that the remaining will turn out perfect.
Serve hot with your favourite ingredients.
Update: November 2012
We recently bought an electric crêpe maker so after trying it with crêpes we also made some pancakes and omelettes. The crêpe maker is non stick, so no butter is needed either in the batter or on the crêpe maker but if you are using a frying pan, you should grease it.
With the above recipe as my guide, I did not weigh the ingredients. I know how much eggs, milk and salt I used and I had 1/2 packet (of a 1 kilo packet) of all purpose flour. I added it gradually and added a couple of tablespoons from a new packet, until the batter became of the right consistency, which should not be too thick. As you may see I did not add any baking powder this time and nor did I use any olive oil or butter to make the crêpes or the pancakes. They came out perfect, thin and very airy.
Leftover cooked Crêpes can be stored in the deep freezer between cling film.
How to make Crêpes using a Crêpes maker
Makes: 18 Crêpes, 28 cm diametre
- 6 large eggs (60 grams each)
- 7 cups milk
- 1 tbsp salt
- About 550 – 600 grams all purpose flour
- Whisk the eggs with the milk. Add salt and gradually add the flour and mix until you have a batter which should not be too thick.
- Heat the Crêpe maker, according to the instructions.
- Add a ladleful (about 1/2 cup) of batter in the centre and spread it with the T-shaped crepe spatula.
- Cook it for about 3 minutes and using the long turning stick, try lifting and see if it lifts easily. If it still sticks on the plate of the crepe maker, leave it to cook for a little bit more.
- Put the lifting stick again near the centre, lift it up and turn it over.
- This time cook it only for 1 minute. (It’s okay if the other side is not as brown as the other side).
- Serve with your favourite, sweet or savoury filling.
Ingredients you may use for your Crepes:
Ice cream, nutella, chocolate, dulce de leche, whipping cream, biscuits, spoon sweets, fruit preserves, coconut, nuts, bananas, strawberries, apples, jams etc.
Chocolate, strawberry, sour cherry, caramel, maple syrup, honey etc.
Watch a video of me making savoury Crêpes, on a Crêpe maker:
A few days later we decided to see how the pancakes would turn out.
As you can see, the pancakes are much thicker than crepes and look more like a thin sponge cake.
Makes: 28 small ones (about 10 cm)
- 450 grams all purpose flour
- 100 – 150 grams sugar (depending on how sweet you want them)
- 3 tsp baking powder
- 1/4 tsp salt
- ½ tsp cinnamon
- 600 ml milk
- 3 eggs
- Butter (optional)
- In a large bowl, sift together the flour, baking powder, cinnamon, salt and mix in sugar.
- Make a well in the center and pour in the milk and eggs and whisk until you have a smooth batter.
- Heat the crepe maker (no butter necessary) or grease a griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the crepe maker, using approximately 1/8 cup for each pancake.
- As soon as bubbles appear on top, turn on the other side and cook until browned.
- Serve hot, adding your favourite ingredients on top.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other relevant recipes:
Kopiaste and Kali Orexi,